Description

This Christmas Cranberry Balsamic Roast is a festive and flavorful beef roast perfect for holiday gatherings. Featuring a savory blend of fresh herbs, tangy balsamic vinegar, and sweet cranberries, this dish is braised to tender perfection either in the oven or slow cooker. The rich gravy thickened with a simple cornstarch slurry adds a luscious finish, making it an impressive and comforting centerpiece for your Christmas dinner.

Ingredients

Scale

Main Ingredients

1 Tablespoon olive oil
1 Teaspoon salt
1 Teaspoon black pepper, freshly cracked
1 chuck beef roast, 2 to 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

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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 chuck beef roast with salt and freshly cracked black pepper. Add the beef to the hot pan and brown it evenly on all sides for a rich flavor. Transfer the beef to a plate and set aside.
Cook the Onions and Aromatics: Add the quartered onions to the same pan and cook until tender, approximately 5 minutes. Then add tomato paste, smashed garlic, fresh thyme, and fresh rosemary sprigs. Cook this mixture for about 1 minute until fragrant.
Prepare the Sauce: Add beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots to the pan. Stir well to combine all ingredients. Carefully place the browned beef roast back into the pot with this sauce mixture.
Braise the Roast: Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the beef for 3 to 4 hours, estimating 1 hour per pound, until tender and fully cooked.
Remove Beef and Simmer Sauce: Take the roast out and place it on a plate. Put the Dutch oven back on the stove over medium heat and bring the braising liquid to a gentle simmer.
Make Thickening Slurry: In a small bowl, mix cornstarch with water until fully dissolved. Add this slurry to the simmering sauce and cook for about 2 minutes until the gravy thickens to your desired consistency.
Serve: Pour the thickened sauce over the roast and serve hot alongside your favorite sides.
Slow Cooker Alternative: Brown the beef as above using olive oil and seasoning. Place the beef in a slow cooker with all other ingredients except cornstarch and water. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. After cooking, remove beef and transfer liquid to a saucepan. Bring to simmer, stir in the cornstarch slurry, and cook until thickened. Serve with gravy.

Notes

Use a large Dutch oven or braiser with a lid to ensure all ingredients fit comfortably.
Select a well-marbled chuck roast for tender and flavorful meat.
Fresh ingredients like garlic, herbs, and cranberries enhance the flavor profile.
Allow the roast to rest for 10 to 15 minutes before carving to retain juices.
The cornstarch slurry is optional but recommended for a nicely thickened gravy.
If using a slow cooker, browning the meat beforehand improves depth of flavor.
You can substitute carrots with parsnips or potatoes for variation.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 12 g
Sodium: 650 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0.3 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 110 mg