Name: Cranberry Balsamic Roast Beef
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 1 tbsp olive oil; 2–3 lb beef roast (chuck, round, or brisket); 1 large onion, sliced; 2 tbsp tomato paste; 4 garlic cloves, chopped; 1 tsp fresh thyme, chopped; 1 tsp fresh rosemary, chopped; ½ tsp red pepper flakes (optional); 2 cups beef broth; ¼ cup balsamic vinegar; ½ cup cranberry sauce (optional); 2 tbsp soy sauce (gluten-free if needed); 4 tbsp maple syrup (or brown sugar); 1 tbsp Worcestershire sauce (gluten-free if needed); 1 cup cranberries (fresh or frozen); 1 lb carrots, peeled and sliced (or use baby carrots); Optional: 2 tbsp cornstarch + 2 tbsp water for thickening

Description

Cranberry Balsamic Roast Beef is a comforting, flavor-packed dish made with tender beef, cranberries, and a tangy-sweet sauce. Perfect for holiday meals or a hearty family dinner.

Ingredients

Scale

1 tbsp olive oil

2–3 lb beef roast (chuck, round, or brisket)

1 large onion, sliced

2 tbsp tomato paste

4 garlic cloves, chopped

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

½ tsp red pepper flakes (optional)

2 cups beef broth

¼ cup balsamic vinegar

½ cup cranberry sauce (optional)

2 tbsp soy sauce (gluten-free if needed)

4 tbsp maple syrup (or brown sugar)

1 tbsp Worcestershire sauce (gluten-free if needed)

1 cup cranberries (fresh or frozen)

1 lb carrots, peeled and sliced (or use baby carrots)

Optional: 2 tbsp cornstarch + 2 tbsp water for thickening

Instructions

Preheat your oven to 275 °F (140 °C).
Heat the olive oil in a large, oven-safe pot or Dutch oven. Sear the beef roast on every side until nicely browned, then remove it from the pan and set aside.
Sauté the sliced onion until tender (~5 minutes). Add tomato paste, garlic, thyme, rosemary, and red pepper flakes (if using); cook until fragrant (~1 minute).
Stir in beef broth, balsamic vinegar, cranberry sauce (if using), soy sauce, maple syrup (or brown sugar), and Worcestershire sauce. Mix thoroughly.
Add the carrots, cranberries, and the beef roast back into the pot. Cover and braise in the oven for 3–4 hours, or until the meat is fall-apart tender.
- Alternate methods:
  - For stovetop cooking: Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 3 to 4 hours.
  - In a slow cooker: Set to LOW for 8 to 10 hours or HIGH for 4 to 6 hours until the meat is fall-apart tender.
Remove the beef and shred or slice it. Skim off excess fat from the cooking juices.
(Optional) Thicken the sauce: Bring the liquid to a simmer, whisk in the cornstarch slurry until slightly thickened.
Adjust sweetness or tang to taste—add a bit more maple syrup, cranberry sauce, or even a splash of orange juice and zest if desired. You could also replace part of the beef broth with apple cider for extra brightness.

Notes

Make a day ahead for deeper flavor.

Add orange zest or swap broth with apple cider for a flavor twist.

Store in the fridge for up to 4 days.

Reheat with a splash of broth to keep moist.

Prep Time: 20 minutes
Cook Time: 3 hours

Nutrition

Serving Size: 1 portion
Calories: 412 kcal
Carbohydrates: 28 g
Protein: 31 g