Balsamic Cranberry Beef Roast

$- 3-4 pounds beef roast (chuck or sirloin recommended) - 1 cup fresh cranberries (or frozen, thawed) - 1/2 cup balsamic vinegar - 1 cup beef broth - 2 tablespoons brown sugar - 1 large onion, sliced into thin rings - 4 cloves garlic, minced finely - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper to taste - Fresh parsley, roughly chopped for garnish (optional) For this beef roast, I suggest using a chuck roast or sirloin. They both work great. If you can't find fresh cranberries, frozen ones are fine. Just thaw them first. For the balsamic vinegar, you can swap with red wine vinegar if needed. Beef broth can be replaced with vegetable broth, but the flavor may change slightly. If you like sweetness, add more brown sugar. You can also use shallots instead of onions for a milder taste. - Calories: 350 - Protein: 40g - Fat: 15g - Carbohydrates: 20g - Fiber: 2g - Sugar: 5g This dish serves 6-8 people. Each serving provides a hearty amount of protein, making it a filling meal. Enjoy this rich and tangy roast that is sure to impress your guests! {{ingredient_image_2}} First, preheat your oven to 325°F (163°C). This step is crucial for even cooking. While the oven warms up, season your beef roast. Use salt and freshly ground black pepper to coat all sides. This adds flavor right from the start. A well-seasoned roast makes all the difference in taste. Next, heat olive oil in a large skillet over medium-high heat. Once it's hot, carefully add your beef roast. Sear each side for about 3-4 minutes. Look for a nice golden-brown crust. This step locks in the juices and adds great flavor. After searing, remove the beef from the skillet and set it aside. In the same skillet, add sliced onions. Sauté them for about 5 minutes until they turn soft and translucent. Then, add minced garlic and cook for another minute. This will fill your kitchen with a lovely smell. In a bowl, whisk together balsamic vinegar, beef broth, brown sugar, thyme, and rosemary. Mix well to create a rich sauce. In a large roasting pan, layer the sautéed onions and fresh cranberries. Pour the balsamic mixture over this layer. Place the seared beef roast on top, allowing the juices to flow beneath. Cover the pan tightly with aluminum foil. This helps keep the roast moist. Bake for 2.5 to 3 hours. The beef should be tender and easy to pull apart. After cooking, remove the roast and let it rest for 10-15 minutes. This allows the juices to settle. Slice the beef into thick pieces and serve it. Spoon the delicious cranberry sauce over each slice. If you like, add a sprinkle of fresh parsley for a touch of color. Enjoy your savory and succulent dish! To get a great sear, start with a hot skillet. Use medium-high heat and add olive oil. Once the oil shimmers, carefully place your beef roast in the skillet. Sear each side for about 3-4 minutes. Look for a rich, golden-brown crust. This step helps lock in juices and adds flavor. Avoid moving the roast too much. Let it sit and form that perfect crust. Cooking time can vary based on the cut. For a chuck roast, aim for 2.5 to 3 hours at 325°F. If using sirloin, check for tenderness at 2 hours. The goal is to have meat that pulls apart easily. Always use a meat thermometer. Beef should reach 145°F for medium-rare. Adjust time as needed based on the size and cut of your roast. You can add more depth to your roast. Consider using fresh herbs like sage or oregano. A splash of red wine can also enhance the sauce. If you want more sweetness, increase the brown sugar. Feel free to mix in roasted carrots or potatoes in the pan. They will soak up the lovely sauce while cooking. Experimenting with flavors keeps each meal exciting and fresh. Pro Tips Choose the Right Cut: Opt for chuck or sirloin for a tender and flavorful roast. These cuts are well-suited for slow cooking and absorb flavors beautifully. Enhance the Cranberry Flavor: If using frozen cranberries, make sure to thaw them completely to preserve texture and flavor. Fresh cranberries provide a brighter taste! Do Not Skip Resting: Allowing the roast to rest after cooking is crucial. This step ensures the juices redistribute, resulting in a more succulent and juicy roast. Perfect Pairings: Serve this dish with sides like creamy mashed potatoes or roasted vegetables to complement the rich flavors of the balsamic cranberry sauce. {{image_4}} You can switch things up in this dish easily. If you want a different flavor, try using red wine instead of balsamic vinegar. It adds a rich taste that pairs well with beef. For a sweeter touch, swap fresh cranberries for dried cranberries or even cherry preserves. If you like a bit of a kick, add a pinch of red pepper flakes to the balsamic mixture. You can also use fresh herbs like basil or sage instead of thyme and rosemary. These changes will give the roast a new twist while keeping it tasty. You can cook this beef roast in a slow cooker or an Instant Pot. For the slow cooker, follow these steps: brown the beef as usual, then place it in the slow cooker. Add the sautéed onions, garlic, cranberries, and balsamic mixture. Cook on low for 6 to 8 hours or high for 4 to 5 hours. The beef will turn out tender and juicy. For the Instant Pot, brown the beef first, then add everything to the pot. Seal the lid and cook on high pressure for about 60 minutes. Let the pressure release naturally for best results. Both methods create a flavorful meal with less active cooking time. You can easily change the ingredients based on the seasons. In fall, try adding root vegetables like carrots or sweet potatoes. They add nutrition and flavor to the roast. In winter, you can use hearty greens like kale or Swiss chard. In spring, fresh peas or asparagus can brighten the dish. In summer, consider fresh tomatoes or bell peppers for a twist. Adjusting ingredients with the seasons keeps the dish fresh and exciting all year round. To keep your Balsamic Cranberry Beef Roast fresh, let it cool first. Once it's cool, slice the beef into pieces. Place the beef and sauce into airtight containers. Store them in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, take the beef and sauce out of the fridge. Place the beef in a baking dish. Pour the sauce over the meat. Cover the dish with foil to keep the moisture in. Heat it in the oven at 325°F (163°C) for about 20 to 25 minutes. Check that it is heated through before serving. You can freeze the Balsamic Cranberry Beef Roast for up to three months. It’s best to freeze the beef and sauce separately. Use freezer-safe bags or containers for this. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it as noted above. Enjoy that tasty roast whenever you want! The best cuts of beef for this dish are chuck or sirloin. Chuck is great for its rich flavor and tenderness when slow-cooked. Sirloin is leaner but still juicy and delicious. Both cuts work well in this recipe, so choose based on your taste and budget. Yes, you can use dried cranberries if fresh ones are not available. Dried cranberries add sweetness and flavor but may not provide the same tartness. If you use dried cranberries, consider adding a bit more balsamic vinegar to balance the sweetness. To check if the beef is done, use a meat thermometer. The internal temperature should reach 145°F (63°C) for medium-rare. If you prefer it more done, aim for 160°F (71°C) for medium. Another way is to pull the beef apart with a fork; it should be tender and easily shred. In this blog post, we explored a tasty recipe for Balsamic Cranberry Beef Roast. We covered ingredients, step-by-step instructions, and tips for best results. You learned about variations and storage tips to make this dish last. Overall, this recipe is simple and flexible. You can adjust it to fit your taste. Enjoy the savory flavors and share it with others! Happy cooking!$

Balsamic Cranberry Beef Roast

A savory beef roast infused with the tangy sweetness of balsamic vinegar and fresh cranberries.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine American

Servings 6

Ingredients

3 pounds beef roast (chuck or sirloin recommended)
1 cup fresh cranberries (or frozen, thawed)
0.5 cup balsamic vinegar
1 cup beef broth
2 tablespoons brown sugar
1 large onion, sliced into thin rings
4 cloves garlic, minced finely
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and freshly ground black pepper
for garnish fresh parsley, roughly chopped (optional)

Instructions

Preheat your oven to 325°F (163°C).
Generously season your beef roast with salt and pepper, ensuring all sides are well coated.
In a large skillet, heat the olive oil over medium-high heat. Add the beef roast and sear it for about 3-4 minutes on each side until golden-brown. Remove the roast from the skillet and set aside.
In the same skillet, add the sliced onions and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
In a mixing bowl, whisk together the balsamic vinegar, beef broth, brown sugar, thyme, and rosemary until well combined.
In a large roasting pan, layer the sautéed onions and fresh cranberries. Pour the balsamic mixture over this layer and place the seared beef roast on top.
Cover the roasting pan tightly with aluminum foil and bake for 2.5 to 3 hours, or until the beef is tender.
Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing.
Slice the beef roast into thick pieces and plate it. Spoon the cranberry sauce and pan juices over each slice, and garnish with fresh parsley if desired.

Notes

For an inviting presentation, arrange the sliced beef artfully on a large serving platter. This dish pairs beautifully with creamy mashed potatoes or flavorful roasted vegetables on the side for a complete meal.

Keyword balsamic vinegar, beef roast, cranberries