Description
2 lb beef roast (sirloin or chuck)
1 cup fresh or frozen cranberries
1/4 cup balsamic vinegar
1/4 cup beef broth
2 tablespoons honey or maple syrup
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 325°F (163°C).
In a small bowl, mix balsamic vinegar, beef broth, honey, minced garlic, thyme, rosemary, salt, and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef roast on all sides until browned, about 2 minutes per side.
Pour the balsamic mixture over the beef, then add cranberries around the roast.
Cover and roast in the oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium).
Remove from the oven and let the roast rest for 10 minutes before slicing.
Sprinkle with crumbled feta and fresh parsley before serving.
Prep Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Kcal: 320 kcal per serving
Servings: 6
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your roast is patted dry with paper towels for a better sear. Preheat your oven to 325°F (163°C). In a bowl, whisk together the balsamic vinegar, beef broth, honey, minced garlic, thyme, rosemary, salt, and pepper until the honey is fully dissolved. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the roast. Sear for 2-3 minutes per side, including the ends, until a deep brown crust forms. This step is crucial for flavor.
Remove the skillet from the heat. Pour the prepared balsamic mixture evenly over the seared roast. Scatter the fresh or frozen cranberries around the meat in the skillet. Cover the skillet tightly with a lid or aluminum foil. Transfer it to the preheated oven. Roast for 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare or 145°F for medium.
Serving Suggestions
This savory-sweet roast pairs beautifully with sides that complement its rich, tangy sauce. Serve slices over a bed of creamy mashed potatoes, parsnip puree, or soft polenta to soak up the juices. For a lighter option, try roasted Brussels sprouts, green beans, or a simple arugula salad. The crumbled feta and fresh parsley garnish add a final touch of salty creaminess and color.
How-to Summary
In summary: mix the balsamic sauce, sear the roast to create a crust, pour the sauce over the meat, add cranberries, cover and roast until the desired internal temperature is reached, rest, then garnish with feta and parsley.
Frequently Asked Questions
Can I use a different cut of beef? Yes. While sirloin or chuck are ideal, a rump roast or bottom round will also work. Adjust cooking time as needed, as leaner cuts may cook slightly faster.
My sauce is too thin. How can I thicken it? After removing the roast to rest, place the skillet with juices and cranberries on the stovetop. Simmer over medium heat for 5-10 minutes until reduced. For a quicker thickener, mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk it into the simmering sauce.
Can I make this in a slow cooker? Absolutely. After searing the roast, transfer it and all ingredients (except feta and parsley) to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.
What can I substitute for fresh cranberries? Dried cranberries can be used, but reduce the quantity to 1/2 cup and add them during the last 30 minutes of cooking to prevent burning.
How should I store and reheat leftovers? Store sliced meat and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of broth over low heat to prevent drying out.
Common Mistakes to Avoid
- Skipping the Sear: This step builds foundational flavor. Do not rush it.
- Not Using an Oven-Safe Skillet: Transferring from stovetop to a different dish can cause you to lose flavorful browned bits.
- Overcooking the Roast: Use a meat thermometer. The roast will continue to cook while resting.
- Slicing Immediately: Always let the roast rest for 10 minutes. This allows juices to redistribute, ensuring a moist result.
- Using Hard, Cold Cranberries: If using frozen, there’s no need to thaw, but do not rinse them, as the extra water will thin the sauce.
Conclusion
This Cranberry Balsamic Pot Roast is an impressive yet straightforward dish that masterfully balances tangy, sweet, and savory notes. The slow roasting process tenderizes the beef while the cranberries break down into a luxurious sauce. By following the step-by-step guide and heeding the common mistakes, you can create a restaurant-quality meal perfect for a cozy family dinner or a special occasion. The final garnish of feta and parsley elevates it beautifully, making every bite a delightful experience.
