Cranberry Balsamic Roast Beef – Closet Cooking

A winter pot roast with a balsamic cranberry sauce!

Cranberries are a classic winter ingredient that I normally think about using in sweet dishes, but they also work in savoury ones like this cranberry balsamic roast beef! This is a pretty simple roast beef where the beef is brown before being slowly braised until falling apart tender! The sauce or gravy contains onions, garlic, thyme, rosemary, tomato paste, balsamic vinegar, cranberries, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. The tartness of the cranberries are balanced by the sweetness in the cranberry sauce along with some maple syrup! You can cook this on the stovetop, in the oven or in a slow cooker and once it’s ready to braise, it takes almost no effort at all! Serve over mashed potatoes for a super simple and tasty meal!

Cranberry Balsamic Roast Beef

Prep Time: 10 minutes Cook Time: 8 hours 30 minutes Total Time: 8 hours 40 minutes Servings: 8

A winter pot roast with a balsamic cranberry sauce!

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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
• 1/2 cup cranberry sauce (optional)
• 2 tablespoons soy sauce (gluten-free for gluten-free)
• 4 tablespoons maple syrup (or brown sugar)
• 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)
• 1 cup cranberries (fresh or frozen)
• 1 pound carrots, peeled and sliced (or baby carrots)
• 2 tablespoons cornstarch + 2 tablespoons water (optional)

directions

1. Heat the oil in a large oven safe pan (dutch oven), add the beef and brown on all sides before setting aside.
2. Add the onion and cook until tender, about 5 minutes.
3. Add the tomato paste, garlic, thyme, rosemary, and red pepper flakes, and cook until fragrant, about a minute.
4. Add the broth, balsamic vinegar, cranberry sauce, soy sauce, maple sauce, and Worcestershire sauce, and mix before adding teh carrots, cranberries, and beef.
5. Transfer the pot to a preheated 275F/140C oven, cover, and braise until the meat is pull apart tender, about 3-4 hours. (OR Cook on the stove top: bring to a boil, reduce the heat and simmer, covered, until the meat is pull apart tender, about 3-4 hours. OR Transfer to a slow cooker and cook on LOW for 8-10 hours or high for 4-6 hours.)
6. Remove the beef and slice or shred the beef.
7. (Optional) Skim any fat from the cooking juices, place the pot back on the stove top, bring to a simmer, add the mixture of the cornstarch and water and cook until the sauce/gravy has thickened a bit.

Option: Add a splash of orange juice and zest.
Option: Replace some or all of the beef broth with (soft) apple cider.
Note: Taste test the sauce at the end to check the balance of sweet and tart optionally adding more sweetener as desired!

Nutrition Facts: Calories 412, Fat 18g (Saturated 6g, Trans 0), Cholesterol 104mg, Sodium 516mg, Carbs 28g (Fiber 2g, Sugars 17g), Protein 31g

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