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Tender Balsamic Cranberry Beef Roast

Irresistibly Tender Balsamic Cranberry Beef Roast Recipe

Discover the deliciousness of Tender Balsamic Cranberry Beef Roast—a flavorful and comforting dish perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 to 4 lb beef chuck roast the marbling ensures a juicy and tender result
  • salt and black pepper to taste; essential for enhancing the flavors of the beef
  • 2 tablespoons olive oil for searing the meat to develop a rich crust
For the Vegetables
  • 1 large yellow onion sliced; it adds sweetness and depth to the dish
  • 4 garlic cloves minced; this aromatic ingredient elevates the overall flavor profile
  • 3 to 4 large carrots peeled and cut into chunks; they bring natural sweetness and vibrant color
For the Sauce
  • 1 cup fresh or frozen cranberries they introduce a tangy contrast that balances the dish perfectly
  • 2 tablespoons tomato paste it thickens the sauce and adds richness
  • 1 tablespoon Dijon mustard provides a subtle tang that complements the balsamic
  • 1 tablespoon brown sugar it helps to enhance the sweetness of the cranberries
  • ½ cup balsamic vinegar the star ingredient that contributes to the roast's signature flavor
  • 2 cups beef broth for moisture and to create a savory base for the sauce
For the Herbs
  • 2 sprigs fresh rosemary or 1 teaspoon dried; it infuses the roast with an aromatic quality
  • 4 to 5 sprigs fresh thyme or 1 teaspoon dried; adds earthiness that pairs beautifully with beef
For Serving (Optional)
  • extra cranberries warmed; for garnish and an added burst of flavor
  • fresh thyme or parsley for garnish; it adds color and freshness to the dish
  • mashed potatoes or polenta for serving; these comforting sides perfectly complement the roast and sauce

Equipment

  • Dutch oven
  • Cooking utensils
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Begin by patting the 3 to 4 lb beef chuck roast dry with paper towels, ensuring a good sear. Generously season both sides with salt and black pepper.
  2. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the seasoned roast, searing it for 3–4 minutes on each side.
  3. Once browned, remove the roast from the pot and set aside. Add 1 large sliced yellow onion to the pot, cooking for 3–4 minutes until softened.
  4. Mix in 2 tablespoons of tomato paste to the onion and garlic mixture, allowing it to cook for 1 minute.
  5. Pour in ½ cup of balsamic vinegar to deglaze the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom.
  6. Return the seared roast to the pot, adding 3 to 4 large chopped carrots, 1 cup of cranberries, and 2 cups of beef broth.
  7. Bring the mixture to a gentle simmer, then cover the pot. For oven cooking, braise at 325°F for 3–3.5 hours.
  8. After cooking, remove the roast from the pot and let it rest for 10–15 minutes on a cutting board.
  9. If the sauce appears too thin, return it to the stove and simmer it uncovered to thicken, or add a cornstarch slurry.
  10. Finally, slice or shred the roast according to your preference, serving it with the mouthwatering sauce drizzled over top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 4mg

Notes

Serve with optional sides to enhance the meal experience. Make sure to rest the meat before slicing for best results.

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