Description
This Tender Balsamic Cranberry Beef Roast is a flavorful and succulent dish perfect for a comforting meal. Slow-baked to fork-tender perfection, the beef roast is enhanced with a rich balsamic and cranberry sauce, featuring fresh thyme and a hint of sweetness from brown sugar. Ideal for a special family dinner, this recipe combines savory and tangy notes in a beautifully balanced roast.
Ingredients
Scale
Beef Roast
- 3 to 4 pounds beef chuck roast (or top round roast)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables & Aromatics
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- 3 to 4 sprigs fresh thyme
Sauce Ingredients
- 1 cup balsamic vinegar
- 1 cup beef broth
- 1/3 cup brown sugar
- 1 1/2 cups whole cranberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it’s at the right temperature for slow roasting.
- Season the Beef: Pat the beef roast dry with paper towels to remove excess moisture, then season all sides evenly with salt and black pepper to enhance flavor.
- Heat Olive Oil: In a Dutch oven or heavy skillet, heat the olive oil over medium-high heat to prepare for searing the roast.
- Sear the Roast: Brown the roast on all sides for about 3–4 minutes per side. This creates a flavorful crust. Remove the roast and set aside.
- Sauté Onions: Using the same pan, add the sliced onions and sauté them for 4–5 minutes until they become soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Deglaze Pan: Pour in the balsamic vinegar while scraping the bottom of the pan to loosen browned bits, which add depth to the sauce.
- Add Broth and Brown Sugar: Stir in the beef broth and brown sugar until fully combined to create a balanced, rich sauce.
- Combine Roast and Sauce: Return the seared roast to the pot and add the cranberries and fresh thyme sprigs on top.
- Bake: Cover the pot and transfer it to the preheated oven. Bake for 3 to 3.5 hours until the roast is tender enough to be easily pierced with a fork.
- Rest the Roast: Remove from the oven, discard the thyme sprigs, and let the roast rest for 10 minutes to retain juices and improve slicing.
- Serve: Slice the roast and spoon the warm cranberry balsamic sauce over the top before serving.
Notes
- Fresh or frozen cranberries can be used interchangeably.
- Using a Dutch oven helps retain moisture and evenly distributes heat during roasting.
- Allowing the roast to rest before slicing ensures juicier meat.
- For an extra thick sauce, remove the roast after cooking and simmer the sauce on the stove to reduce it.
