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Cranberry Balsamic Roast Beef Recipe

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4.3 from 37 reviews

This Cranberry Balsamic Roast Beef is a flavorful and tender beef roast slow-cooked with a tangy balsamic and cranberry sauce, enhanced with aromatic herbs and spices. The dish combines the sweetness of cranberries and maple syrup with the depth of balsamic vinegar and soy sauce, resulting in a perfect balance of savory and sweet. Carrots and fresh cranberries add vibrant color and texture, making it a delightful centerpiece for any dinner table.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Ingredients

Meat and Oil

  • 1 tablespoon olive oil
  • 1 (2-3 pound) beef roast (such as chuck, round, brisket, etc.)

Vegetables and Aromatics

  • 1 large onion, sliced
  • 4 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pound carrots, peeled and sliced (or baby carrots)
  • 1 cup cranberries (fresh or frozen)

Liquids and Sauces

  • 2 tablespoons tomato paste
  • 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)

Thickening Agent (Optional)

  • 2 tablespoons cornstarch + 2 tablespoons water (optional)

Instructions

  1. Prepare the roast: Heat the olive oil in a large skillet or roasting pan over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side, to lock in juices and develop flavor.
  2. Sauté aromatics: Remove the roast temporarily and add the sliced onion to the same pan. Cook until softened and translucent, about 5 minutes. Add the garlic, thyme, rosemary, and red pepper flakes (if using) and sauté for another 1-2 minutes until fragrant.
  3. Create the sauce: Stir in the tomato paste and cook for 1 minute. Then add beef broth, balsamic vinegar, cranberry sauce (if using), soy sauce, maple syrup, and Worcestershire sauce. Stir well to combine and bring to a simmer.
  4. Combine and cook: Return the beef roast to the pan or transfer all ingredients to a slow cooker or oven-safe roasting dish. Add the carrots and fresh cranberries around the roast. Cover the pan or slow cooker with a lid or foil.
  5. Slow cook the roast: If using an oven, preheat to 325°F (163°C) and roast for 2.5 to 3 hours until the meat is tender and easily pierced with a fork. In a slow cooker, cook on low for 7-8 hours or on high for 4-5 hours. If using stovetop, simmer on low with the lid on for about 3 hours, turning occasionally.
  6. Thicken the sauce (optional): Once the roast is done, remove it and the vegetables to a platter and keep warm. Mix the cornstarch with water to create a slurry and stir it into the cooking liquid. Simmer gently for 3-5 minutes until the sauce thickens to desired consistency.
  7. Serve: Slice the roast beef and serve with the carrots and cranberry-balsamic sauce poured over the top. This dish pairs well with mashed potatoes, roasted vegetables, or crusty bread.

Notes

  • Use gluten-free soy sauce and Worcestershire sauce to make this recipe gluten-free.
  • The cranberry sauce is optional but adds a nice layer of sweetness and tartness.
  • For a spicier kick, increase the red pepper flakes according to taste.
  • Allow the roast to rest for 10-15 minutes before slicing to keep it juicy.
  • This recipe works well in a slow cooker, oven, or stovetop simmering method.
  • If fresh cranberries are unavailable, frozen cranberries work perfectly and add color and texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/cranberry-balsamic-roast-beef-recipe/