Description
This Christmas Cranberry Balsamic Roast is a flavorful and festive beef roast braised in a rich sauce of balsamic vinegar, fresh cranberries, herbs, and savory aromatics. Perfect for holiday dinners, the roast is tender, juicy, and complemented by a tangy-sweet gravy made from the braising liquid.
Ingredients
Scale
Beef Roast and Seasoning
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly cracked
- 1 chuck beef roast, 2 to 3 pounds
Aromatics and Sauce
- 2 yellow onions, quartered
- 2 tablespoons tomato paste
- 4 cloves garlic, smashed
- 2 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 cups beef broth
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 3 tablespoons dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup cranberries, fresh
- 1 pound carrots, peeled and sliced
Thickening Slurry (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat the oven to 325°F to prepare for braising the roast.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper on all sides. Add the beef to the hot pan and brown it on all sides until a deep crust forms. Remove and set aside on a plate.
- Cook Onions and Aromatics: Add the quartered onions to the pan and cook until tender, about 5 minutes. Stir in tomato paste, smashed garlic, fresh thyme, and rosemary sprigs, cooking until fragrant for about 1 minute.
- Make the Sauce: Pour in beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots. Stir everything to combine the flavors.
- Add Beef and Braise: Return the browned beef roast to the pot, submerging it in the sauce. Cover with the lid and transfer the Dutch oven to the preheated oven. Braise for about 4 hours, or roughly 1 hour per pound, until the beef is tender and easily pulls apart.
- Remove and Rest: Take the beef roast out of the pot and place it on a plate to rest for 10 to 15 minutes before slicing.
- Prepare Gravy: Place the pot back on the stovetop over medium heat and bring the braising liquid to a gentle simmer.
- Make Thickening Slurry: Mix cornstarch with water in a small bowl until smooth. Slowly pour the slurry into the simmering liquid, whisking constantly until the gravy thickens, about 2 minutes.
- Serve: Spoon the thickened cranberry balsamic gravy over the sliced roast and serve with your favorite sides.
Notes
- Use a large Dutch oven or braiser with a lid to accommodate the roast and all ingredients comfortably.
- Select a well-marbled chuck roast for the best texture and juiciness.
- Fresh herbs, garlic, and vegetables significantly enhance the depth of flavor—avoid substitutes when possible.
- Allow the roast to rest covered after cooking to retain juices for a more tender serving.
- The thickening slurry is optional; you can skip it if you prefer a thinner sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
