Description
Slow-Cooked Beef Roast with Cranberry Balsamic Sauce promises a luxurious culinary journey through tender, melt-in-your-mouth meat and rich, tangy sauce. Succulent beef paired with a complex cranberry balsamic reduction invites you to savor each carefully crafted bite of this memorable meal.
Ingredients
Scale
Main Protein:
- 1 beef roast (2–3 pounds, choose from chuck, round, or brisket)
Vegetables and Aromatics:
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1 pound carrots, peeled and sliced or use baby carrots
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1 teaspoon red pepper flakes (optional)
Liquid and Seasoning Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup balsamic vinegar
- 1 cup cranberry sauce (optional)
- 2 tablespoons soy sauce (use gluten-free if needed)
- 4 tablespoons maple syrup or brown sugar
- 1 tablespoon Worcestershire sauce (use gluten-free if needed)
- 1 cup fresh or frozen cranberries
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Prepare the beef by patting it dry with paper towels and seasoning generously with salt and black pepper on all surfaces.
- Heat of olive oil in a large, heavy-bottomed oven-safe Dutch oven over medium-high heat until shimmering and nearly smoking.
- Carefully place the seasoned beef roast into the hot pan, searing each side for 4-5 minutes until a deep golden-brown crust forms, creating a rich caramelized exterior.
- Transfer the beautifully browned roast to a temporary plate, keeping the flavorful pan drippings intact.
- Reduce heat to medium and add sliced onions, cooking until they become translucent and soft, approximately 5-6 minutes.
- Incorporate tomato paste, minced garlic, fresh thyme, rosemary, and red pepper flakes, stirring continuously for 60-90 seconds to develop a fragrant base.
- Deglaze the pan by pouring in beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce, scraping up all the delicious browned bits from the bottom.
- Nestle the seared beef roast back into the liquid, surrounding it with whole cranberries and chopped carrots.
- Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 275°F (140°C).
- Braise the roast for 3.5 to 4 hours, allowing the meat to become incredibly tender and easily shredded with a fork.
- Once done, carefully remove the roast from the cooking liquid and let it rest for 10-15 minutes.
- If desired, create a thicker sauce by mixing of cornstarch with of cold water, then whisking into the simmering cooking liquid.
- Slice or shred the beef, then generously spoon the cranberry balsamic sauce over the meat before serving.
Notes
- Slow cooking transforms tough beef cuts into melt-in-your-mouth tender meat by breaking down connective tissues gently.
- Searing the roast before braising locks in deep, rich flavors and creates a beautiful caramelized exterior that adds complexity to the dish.
- Choose chuck roast or bottom round for best results, as these budget-friendly cuts become incredibly succulent with long, slow cooking.
- Cranberry balsamic sauce offers a perfect balance of sweet, tangy, and savory notes that elevate the traditional pot roast experience.
- Low and slow oven temperature around 275°F ensures even cooking and prevents the meat from becoming tough or dry.
- Optional sauce thickening technique using cornstarch slurry helps create a glossy, restaurant-quality finishing sauce with rich consistency.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 395 kcal
- Sugar: 18 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg