Description

Elevate your next dinner with this Tender Balsamic Cranberry Beef Roast—a slow-cooked masterpiece that combines melt-in-your-mouth chuck roast with a rich balsamic glaze and bursts of tart cranberries. It’s a flavorful dish that brings elegance to your table with surprisingly minimal effort. Whether you’re looking for cozy winter dinner ideas, a festive holiday main, or an easy recipe that makes leftovers shine, this slow-cooked beef roast delivers on all fronts. Ideal for weeknight comfort or special occasions, it’s a delicious choice for those craving a satisfying and elevated meal.

Ingredients

3 to 4 lb beef chuck roast

Salt and black pepper to taste

2 tablespoons olive oil

1 large yellow onion sliced

4 garlic cloves minced

3 to 4 large carrots peeled and cut into chunks

1 cup fresh or frozen cranberries

2 tablespoons tomato paste

1 tablespoon Dijon mustard

1 tablespoon brown sugar

1/2 cup balsamic vinegar

2 cups beef broth

2 sprigs fresh rosemary or 1 teaspoon dried

4 to 5 sprigs fresh thyme or 1 teaspoon dried

Optional: extra cranberries warmed

Optional: fresh thyme or parsley for garnish

Optional: mashed potatoes or polenta for serving

Instructions

1. Pat the chuck roast dry and season it generously with salt and black pepper.

2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3–4 minutes per side until well-browned.

3. Remove the roast and set aside. Add the sliced onions to the pot and cook for 3–4 minutes until soft. Add minced garlic and cook for another 30 seconds.

4. Stir in tomato paste and let it cook for 1 minute.

5. Deglaze the pot with balsamic vinegar, scraping up browned bits from the bottom. Stir in Dijon mustard and brown sugar.

6. Return the roast to the pot. Add carrots, cranberries, beef broth, rosemary, and thyme.

7. Bring everything to a simmer, then cover. For oven: braise at 325°F for 3–3.5 hours. For slow cooker: cook on low for 8–9 hours or high for 5–6 hours.

8. Once cooked, remove the roast and let it rest for 10–15 minutes.

9. If the sauce is too thin, simmer it on the stove until thickened or stir in a cornstarch slurry.

10. Slice or shred the roast and serve with sauce and your choice of sides.

Notes

Letting the meat rest after cooking ensures it stays juicy when sliced.

Use frozen cranberries if fresh ones aren’t available—they work just as well.

To thicken the sauce, add a slurry of cornstarch and water during the final 10 minutes of cooking.

Nutrition

Serving Size: ~6 oz beef with sauce
Calories: 440
Sugar: 10g
Sodium: 620mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 38g
Cholesterol: 105mg

Keywords: beef roast, balsamic cranberry roast, slow cooker beef, easy dinner, winter recipe