Description
Cranberry Balsamic Roast Beef
Cranberries aren’t just for desserts! This Cranberry Balsamic Roast Beef takes a winter favorite and adds a savory twist, making it a perfect cozy meal. The roast is slowly braised with a tangy cranberry balsamic sauce, combining sweet and tart flavors that complement the tender beef. Ideal for those chilly evenings, serve this over mashed potatoes for the ultimate comfort dish. Whether you use a slow cooker, oven, or stovetop, the result is always a tender, flavor-packed delight that brings warmth and nostalgia.
1 tbsp olive oil
2-3 lb beef roast
1 large onion, sliced
2 tbsp tomato paste
4 cloves garlic, chopped
1 tsp thyme, chopped
1 tsp rosemary, chopped
1/2 tsp red pepper flakes (optional)
2 cups beef broth
1/4 cup balsamic vinegar
1/2 cup cranberry sauce (optional)
2 tbsp soy sauce
4 tbsp maple syrup
1 tbsp Worcestershire sauce
1 cup cranberries
1 lb carrots, peeled & sliced
Directions:
1. Heat oil, brown beef on all sides.
2. Cook onion until tender, add tomato paste, garlic, thyme, rosemary, & red pepper.
3. Mix in broth, vinegar, cranberry sauce, soy sauce, maple syrup, Worcestershire, carrots, & cranberries.
4. Braise at 275F for 3-4 hours or slow cook on low for 8-10 hours.
Prep Time: 10 min
Kcal: 412
Step-by-Step Guide
Follow these detailed instructions for a perfect roast every time. First, pat your 2-3 lb beef roast completely dry with paper towels; this is crucial for achieving a good sear. In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp of olive oil over medium-high heat. Season the roast generously with salt and pepper, then sear it for 3-4 minutes on each side until a deep brown crust forms. Remove the beef and set aside.
Reduce heat to medium. Add the sliced onion to the pot and cook for 5 minutes until softened. Stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Add the chopped garlic, thyme, rosemary, and optional red pepper flakes, cooking for another 30 seconds until fragrant.
Pour in 1 cup of the beef broth to deglaze the pot, scraping up all the browned bits. Then add the remaining broth, 1/4 cup balsamic vinegar, 1/2 cup cranberry sauce, 2 tbsp soy sauce, 4 tbsp maple syrup, and 1 tbsp Worcestershire sauce. Stir well to combine. Return the seared roast to the pot along with any accumulated juices. Add the sliced carrots and fresh cranberries around the beef, ensuring they are mostly submerged.
Cover the pot with a tight-fitting lid and place in a preheated 275°F (135°C) oven. Braise for 3 to 4 hours, or until the beef is fork-tender. Alternatively, transfer everything to a slow cooker and cook on LOW for 8-10 hours.
Serving Suggestions
This rich, tangy roast beef is incredibly versatile. For the classic comfort meal, serve it over a bed of creamy mashed potatoes, buttered egg noodles, or soft polenta to soak up the delicious sauce. For a lighter option, pair it with cauliflower mash or a simple quinoa pilaf. A side of roasted Brussels sprouts or a crisp green salad with a sharp vinaigrette helps cut through the richness. Don’t forget a slice of crusty bread for mopping up every last drop of the cranberry balsamic gravy.
How-to Summary
In brief: Sear a seasoned beef roast until browned. Sauté onions, tomato paste, and herbs. Deglaze with broth, then add vinegar, cranberry sauce, soy, maple syrup, and Worcestershire. Return beef to the pot, add carrots and cranberries. Cover and braise in a 275°F oven for 3-4 hours until tender. Serve with starchy sides to enjoy the flavorful sauce.
Frequently Asked Questions
Can I use frozen cranberries? Yes, frozen cranberries work perfectly. Add them directly from the freezer; no need to thaw.
What cut of beef is best? Chuck roast is ideal for braising as its marbling melts during cooking, creating incredibly tender meat. Brisket or bottom round also work well.
I don’t have cranberry sauce. What can I use? You can substitute with 1/4 cup additional maple syrup and a tablespoon of orange juice for sweetness and acidity, though the distinct cranberry flavor will be milder.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pot on the stovetop over low heat, adding a splash of broth if needed.
Can I make this in an Instant Pot? Absolutely. Use the Sauté function for browning. Then pressure cook on High for 60-70 minutes with a natural pressure release for 15 minutes.
Common Mistakes to Avoid
- Skipping the Sear: Browning creates foundational flavor. Don’t rush this step.
- Overcrowding the Pot: Sear the roast alone to ensure proper caramelization, not steaming.
- Using a Lean Cut: Avoid cuts like sirloin; they will become dry and tough during long braising.
- Boiling Instead of Braising: Maintain a low, gentle simmer in the oven or slow cooker. High heat will toughen the meat.
- Not Tasting the Sauce: Before serving, always taste and adjust seasoning with salt, pepper, or a splash of vinegar if needed.
Conclusion
This Cranberry Balsamic Roast Beef is more than just a meal; it’s a centerpiece that fills your home with inviting aromas and delivers deep, complex flavors. The harmonious blend of sweet, tart, and savory transforms a simple beef roast into an extraordinary dining experience. By following the detailed steps and avoiding common pitfalls, you’ll achieve succulent, fall-apart tender beef every time. Perfect for a special Sunday dinner or a hassle-free holiday feast, this dish is sure to become a cherished recipe in your comfort food repertoire.