Description
This Christmas Cranberry Balsamic Roast is a savory, festive beef roast slow-braised to tender perfection with fresh cranberries, balsamic vinegar, herbs, and carrots. The rich sauce is thickened into a flavorful gravy that pairs beautifully with holiday sides, making it a perfect centerpiece for your Christmas feast.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper, freshly cracked
- 1 chuck beef roast, 3 Pounds
- 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 your 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, then brown it on all sides. Remove and set aside.
- Cook Onions and Aromatics: Add quartered onions to the pan and cook until tender, about 5 minutes. Stir in tomato paste, smashed garlic, fresh thyme, and rosemary, cooking until fragrant, about 1 minute.
- Make the Sauce: Pour in beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, cranberries, and sliced carrots. Stir to combine. Return the beef to the pot carefully.
- Braise the Roast: Cover the pot and transfer to the oven. Braise for 3 hours (1 hour per pound for a 3-pound roast) until the beef is tender.
- Rest and Remove Roast: Remove the beef roast to a plate and let it rest for 10 to 15 minutes before carving to keep it juicy.
- Thicken the Gravy: Place the pot back on the stove over medium heat. Bring the cooking liquid to a simmer. Mix cornstarch and water to form a slurry, then stir into the pot and cook for about 2 minutes until the gravy thickens.
- Serve: Slather the sliced roast with thickened gravy and serve alongside your favorite holiday sides.
Notes
- Use a large Dutch oven or braiser with a lid that can comfortably hold the roast and all ingredients for even cooking.
- Choose a well-marbled chuck roast and fresh ingredients, especially fresh herbs and garlic, for the best flavor.
- Allow the roast to rest for 10 to 15 minutes after cooking before slicing to retain juices and tenderness.
- The thickening slurry is optional but recommended to create a rich, velvety gravy to complement the roast.
- For a slow cooker alternative, brown the meat on the stovetop, then cook on low for 6 to 8 hours or high for 4 to 6 hours, and thicken the sauce afterwards on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg
