Description

This Cranberry Balsamic Roast Beef recipe features a tender, flavorful beef roast braised with a savory and slightly sweet sauce made from balsamic vinegar, cranberry sauce, and aromatic herbs. Perfect for an elegant dinner, the beef is slow-cooked until pull-apart tender and served with a rich gravy and tender carrots and cranberries.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 (2-3 pound) beef roast (such as chuck, round, brisket)
1 large onion, sliced
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
1/4 cup balsamic vinegar
1/2 cup cranberry sauce (optional)
2 tablespoons soy sauce (gluten-free for gluten-free option)
4 tablespoons maple syrup (or brown sugar)
1 tablespoon Worcestershire sauce (gluten-free for gluten-free option)

Vegetables and Fruits

1 cup cranberries (fresh or frozen)
1 pound carrots, peeled and sliced (or baby carrots)

Thickening Agent (Optional)

2 tablespoons cornstarch
2 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

Brown the beef: Heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Add the beef roast and brown on all sides until a deep crust forms, about 8-10 minutes total. Remove and set aside.
Sauté the onions: Add the sliced onions to the same pan and cook until tender and translucent, about 5 minutes.
Add aromatics and tomato paste: Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes if using. Cook and stir for about 1 minute until fragrant.
Combine liquids and seasonings: Pour in the beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. Stir well to combine.
Add vegetables and beef: Return the beef roast to the pan and add the sliced carrots and cranberries around it.
Braise the beef: Preheat your oven to 275°F (140°C). Cover the pot with a lid and place it in the oven. Cook for 3 to 4 hours until the meat is pull-apart tender. Alternatively, you can cook it on the stovetop by bringing to a boil, then lowering to a simmer and covering for 3 to 4 hours. Another option is to cook in a slow cooker on LOW for 8 to 10 hours or HIGH for 4 to 6 hours.
Slice or shred the beef: Remove the beef from the cooking liquid and slice or shred as desired.
Thicken the sauce (optional): Skim any fat from the cooking juices and return the pot to the stovetop over medium heat. Bring to a simmer. Mix the cornstarch and water to form a slurry and stir it into the simmering sauce. Cook until the sauce thickens slightly, about 2 to 3 minutes.
Serve: Serve the sliced or shredded roast beef with the thickened sauce and cooked carrots and cranberries.

Notes

For gluten-free option, be sure to use gluten-free soy sauce and Worcestershire sauce.
If you don’t have fresh cranberries, frozen cranberries work perfectly.
Carrots can be substituted with parsnips or potatoes for a different flavor.
Maple syrup can be replaced with brown sugar for sweetness.
Leftover roast beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Use a meat thermometer to check that beef reaches an internal temperature of about 190°F for pull-apart tenderness.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 12 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 95 mg