Description
This Cranberry Balsamic Roast Beef is a flavorful, tender roast slow-braised with a savory-sweet mixture of balsamic vinegar, cranberry sauce, fresh cranberries, and aromatic herbs. Cooked low and slow in the oven or slow cooker until the beef is pull-apart tender, this dish combines the richness of beef with bright and tangy accents perfect for a comforting meal.
Ingredients
Units
Scale
Beef and Base Ingredients
- 1 tablespoon olive oil
- 1 (2-3 pound) beef roast (such as chuck, round, brisket, etc.)
- 1 large onion, sliced
- 2 tablespoons tomato paste
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups beef broth
- 1/4 cup balsamic vinegar
Sauce and Flavor Enhancers
- 1/2 cup cranberry sauce (optional)
- 2 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
- 4 tablespoons maple syrup (or brown sugar)
- 1 tablespoon Worcestershire sauce (use gluten-free for gluten-free version)
- 1 cup cranberries (fresh or frozen)
Vegetables and Thickening Agent
- 1 pound carrots, peeled and sliced (or baby carrots)
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening sauce)
Instructions
- Brown the Beef: Heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Add the beef roast and brown it on all sides to seal in the juices, then set the beef aside on a plate.
- Sauté the Onions: In the same pan, add the sliced onion and cook for about 5 minutes until tender and translucent.
- Add Aromatics and Paste: Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes if using. Cook for about a minute until fragrant.
- Combine Liquids and Ingredients: Pour in the beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce, stirring to combine well. Add the sliced carrots, fresh or frozen cranberries, and the browned beef back into the pot.
- Braise the Beef: Cover the pot and transfer it to a preheated oven at 275°F (140°C). Cook for 3 to 4 hours until the meat is tender enough to pull apart easily. Alternatively, you can simmer the pot on the stovetop on low heat covered for the same duration, or cook in a slow cooker on low for 8-10 hours or on high for 4-6 hours.
- Slice or Shred the Beef: Remove the beef from the pot and slice or shred it as desired.
- Optional: Thicken the Sauce: Skim any fat off the surface of the cooking juices and place the pot back on the stovetop. Bring the juices to a simmer, then stir in the cornstarch-water slurry. Cook until the sauce thickens slightly to a gravy consistency.
Notes
- Use gluten-free soy sauce and Worcestershire sauce to make this recipe gluten-free.
- Red pepper flakes are optional and can be omitted if you prefer no heat.
- For a sweeter sauce, add extra maple syrup or brown sugar to taste.
- The cranberry sauce adds a nice depth of flavor but can be left out if you prefer a less sweet profile.
- Leftover roast beef is great for sandwiches or salads the next day.
