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Cranberry Balsamic Roast Beef

Cranberry Balsamic Roast Beef: A Cozy Comfort Dish

Cranberry Balsamic Roast Beef is a warm, hearty dish perfect for chilly days, combining sweet and savory flavors in a rich balsamic sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 2-3 pounds Beef Roast choose chuck, round, or brisket for the best results
  • 1 tablespoon Olive Oil used for browning the beef; substitute with vegetable oil if needed
  • 1 Onion adds sweetness and depth; shallots are a great alternative
  • 4 cloves Garlic opt for fresh garlic or garlic powder if that's what you have
  • 2 cups Beef Broth can be swapped with chicken broth if preferred
  • 1/4 cup Balsamic Vinegar apple cider vinegar works well too
  • 2 tablespoons Soy Sauce ensure it's gluten-free if necessary
  • 4 tablespoons Maple Syrup brown sugar serves as a fine substitute
  • 1 tablespoon Worcestershire Sauce check for gluten-free options
For the Vegetables
  • 1 cup Cranberries fresh or frozen
  • 1 pound Carrots peeled and sliced; use baby carrots for convenience
For the Seasoning
  • 1 teaspoon Thyme substitute with dried herbs, using half the amount
  • 1 teaspoon Rosemary substitute with dried herbs, using half the amount
  • 1/2 teaspoon Red Pepper Flakes optional
For Thickening
  • 2 tablespoons Cornstarch
  • 2 tablespoons Water optional, for thickening the sauce

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Preheat your oven to 275°F (140°C) and gather your ingredients and equipment.
  2. In your Dutch oven, heat a tablespoon of olive oil over medium-high heat and brown the beef roast for 4-5 minutes on each side.
  3. Reduce heat to medium and sauté the sliced onion in the same pot for about 5 minutes until softened.
  4. Add tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes, cooking for an additional minute.
  5. Mix in beef broth, balsamic vinegar, soy sauce, maple syrup, and Worcestershire sauce, scraping up browned bits.
  6. Return the browned beef to the pot, add sliced carrots and cranberries, ensuring everything is submerged.
  7. Cover tightly and braise in the oven for 3-4 hours until the beef is fork-tender.
  8. Remove beef and thicken the sauce if desired by skimming fat and stirring in a cornstarch slurry.
  9. Slice the beef and serve with the sauce over the top, alongside the carrots and cranberries.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This dish is versatile and can be adapted for slow cooker or stovetop methods. Ideal for family gatherings!

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