Welcome, food enthusiasts! Today, we’re diving into a savory and sweet culinary masterpiece—Cranberry Balsamic Roast Beef. Whether you’re looking for a cozy winter meal or something special for a family gathering, this tender beef roast with a tangy balsamic and cranberry glaze is sure to impress. Known for its delightful blend of flavors, the Cranberry Balsamic Roast Beef is a versatile dish that brings together the sweetness of cranberries and the rich taste of balsamic vinegar.
Check out this article to learn all the ins and outs of making this delectable dish, complete with tips and serving suggestions!
Introduction
Originating from classic American comfort food traditions, Cranberry Balsamic Roast Beef is a winter staple that’s beloved for its complex flavors and tender texture. The use of balsamic vinegar, cranberries, and fresh herbs makes this dish uniquely flavorful, while the slow cooking process ensures that every bite is melt-in-your-mouth delicious. This dish is perfect for holiday dinners, yet easy enough to prepare for a comforting weekend meal.
For those who enjoy hearty beef recipes, this dish is an absolute must-try. The combination of a well-seasoned beef roast and a slightly sweet cranberry balsamic sauce is simply unforgettable. Plus, it’s a breeze to make with minimal hands-on time!
Ingredients for Cranberry Balsamic Roast Beef
To create this delicious Cranberry Balsamic Roast Beef, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 (2-3 pound) beef roast (such as chuck, round, or brisket)
- 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, for a hint of heat)
- 2 cups beef broth
- 1/4 cup balsamic vinegar
- 1/2 cup cranberry sauce (optional for a sweeter flavor)
- 2 tablespoons soy sauce (use gluten-free for gluten-free)
- 4 tablespoons maple syrup (or substitute with brown sugar)
- 1 tablespoon Worcestershire sauce (use gluten-free for gluten-free)
- 1 cup cranberries (fresh or frozen)
- 1 pound carrots, peeled and sliced (or use baby carrots)
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Optional Ingredient Substitutions:
- For a gluten-free version, ensure that both the soy sauce and Worcestershire sauce are certified gluten-free.
- If cranberries are not in season, use dried cranberries and soak them in hot water before adding.
How to Make Cranberry Balsamic Roast Beef – Step by Step
Creating this delicious Cranberry Balsamic Roast Beef is simple and rewarding. Just follow these steps:
Step1: Prepare the Beef
- Heat 1 tablespoon of olive oil in a large oven-safe pan (such as a Dutch oven).
- Sear the beef roast on all sides until it is browned, about 2-3 minutes per side.
- Remove the roast from the pan and set aside.
Step2: Sauté the Onions and Aromatics
- Add the sliced onions to the same pan and cook until they are softened, about 5 minutes.
- Stir in 2 tablespoons of tomato paste, 4 cloves of chopped garlic, 1 teaspoon thyme, 1 teaspoon rosemary, and 1/2 teaspoon red pepper flakes (if using).
- Cook for about 1 minute until the mixture is fragrant.
Step3: Build the Sauce
- Pour in 2 cups of beef broth, 1/4 cup balsamic vinegar, and 1/2 cup cranberry sauce.
- Stir in 2 tablespoons of soy sauce, 4 tablespoons of maple syrup, and 1 tablespoon Worcestershire sauce.
- Mix well until the sauce is evenly combined.
Step4: Add the Beef and Vegetables
- Return the beef roast to the pan.
- Add 1 cup of cranberries and 1 pound of sliced carrots around the roast.
Step5: Cooking Options
Choose your preferred cooking method:
- Oven Method: Preheat the oven to 275°F (140°C), cover the pot, and braise for 3-4 hours until the beef is tender.
- Stovetop Method: Bring the mixture to a boil, reduce to a simmer, cover, and cook for 3-4 hours.
- Slow Cooker Method: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
Step6: Final Touches
- Remove the beef and let it rest for a few minutes.
- (Optional) Mix 2 tablespoons of cornstarch with 2 tablespoons of water, then add to the pan juices and simmer until the sauce has thickened.
Serve the beef roast sliced or shredded with the cranberry balsamic sauce drizzled over the top.
Helpful Tips for Cranberry Balsamic Roast Beef
- Use a well-marbled beef cut: Chuck roast or brisket works best for slow cooking.
- For extra tenderness, sear the meat before slow cooking to lock in the juices.
- If the sauce becomes too tangy, add a bit more maple syrup to balance the flavors.
- Add potatoes to the pot for a one-pot meal.
Cooking Tips for the Best Cranberry Balsamic Roast Beef
- Marinate the roast: For even more flavor, marinate the beef in balsamic vinegar and herbs overnight.
- Low and slow: Cooking at a low temperature for an extended time is key to a tender roast.
- Skim the fat: Before serving, skim any excess fat from the top of the cooking liquid for a cleaner taste.
Serving Suggestions for Cranberry Balsamic Roast Beef
Pair this Cranberry Balsamic Roast Beef with:
- Creamy mashed potatoes
- Roasted Brussels sprouts
- A fresh green salad
- A glass of robust red wine, such as Cabernet Sauvignon
Serve the dish family-style for a cozy, elegant presentation.
Nutritional Information
The Cranberry Balsamic Roast Beef is a well-balanced dish, providing protein, vitamins, and a range of nutrients essential for a healthy diet.
Nutritional Information (per serving)
- Calories: 375
- Total Fat: 15g
- Carbohydrates: 32g
- Protein: 30g
- Vitamin C: 15% of the daily value
- Iron: 20% of the daily value
Storage and Leftovers for Cranberry Balsamic Roast Beef
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months.
- Reheating: Reheat in the oven at 300°F until warm, or use a microwave for smaller portions.
Frequently Asked Questions (FAQs) for Cranberry Balsamic Roast Beef
- Can I use a different cut of beef?
Yes, you can substitute with a round roast or brisket for a similar result. - What if I don’t have fresh cranberries?
Use dried cranberries soaked in hot water, or substitute with cranberry sauce. - Can I make this recipe gluten-free?
Simply use gluten-free soy sauce and Worcestershire sauce. - How can I make the sauce thicker?
Add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) to the sauce.
Related Recipes for Cranberry Balsamic Roast Beef Lovers
- Ultimate Cowboy Casserole with Cornbread
A hearty, comforting casserole with layers of savory goodness. - Sausage Balls Recipe with Red Lobster Mix
Deliciously easy and full of bold flavors, these sausage balls are perfect for any occasion.
Conclusion
Ready to savor the flavors of Cranberry Balsamic Roast Beef? Give this recipe a try and let us know your thoughts. If you have any personal tweaks or serving ideas, feel free to share them in the comments below!
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Cranberry Balsamic Roast Beef Recipe – Easy and Flavorful
Description
Welcome, food enthusiasts! Today, we’re diving into a savory and sweet culinary masterpiece—Cranberry Balsamic Roast Beef. Whether you’re looking for a cozy winter meal or something special for a family gathering, this tender beef roast with a tangy balsamic and cranberry glaze is sure to impress. Known for its delightful blend of flavors, the Cranberry Balsamic Roast Beef is a versatile dish that brings together the sweetness of cranberries and the rich taste of balsamic vinegar.
Check out this article to learn all the ins and outs of making this delectable dish, complete with tips and serving suggestions!
Ingredients
- 1 tablespoon olive oil
- 1 (2-3 pound) beef roast (such as chuck, round, or brisket)
- 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, for a hint of heat)
- 2 cups beef broth
- 1/4 cup balsamic vinegar
- 1/2 cup cranberry sauce (optional for a sweeter flavor)
- 2 tablespoons soy sauce (use gluten-free for gluten-free)
- 4 tablespoons maple syrup (or substitute with brown sugar)
- 1 tablespoon Worcestershire sauce (use gluten-free for gluten-free)
- 1 cup cranberries (fresh or frozen)
- 1 pound carrots, peeled and sliced (or use baby carrots)
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Optional Ingredient Substitutions:
- For a gluten-free version, ensure that both the soy sauce and Worcestershire sauce are certified gluten-free.
- If cranberries are not in season, use dried cranberries and soak them in hot water before adding.
Instructions
Step 1: Prepare the Beef
- Heat 1 tablespoon of olive oil in a large oven-safe pan (such as a Dutch oven).
- Sear the beef roast on all sides until it is browned, about 2-3 minutes per side.
- Remove the roast from the pan and set aside.
Step 2: Sauté the Onions and Aromatics
- Add the sliced onions to the same pan and cook until they are softened, about 5 minutes.
- Stir in 2 tablespoons of tomato paste, 4 cloves of chopped garlic, 1 teaspoon thyme, 1 teaspoon rosemary, and 1/2 teaspoon red pepper flakes (if using).
- Cook for about 1 minute until the mixture is fragrant.
Step 3: Build the Sauce
- Pour in 2 cups of beef broth, 1/4 cup balsamic vinegar, and 1/2 cup cranberry sauce.
- Stir in 2 tablespoons of soy sauce, 4 tablespoons of maple syrup, and 1 tablespoon Worcestershire sauce.
- Mix well until the sauce is evenly combined.
Step 4: Add the Beef and Vegetables
- Return the beef roast to the pan.
- Add 1 cup of cranberries and 1 pound of sliced carrots around the roast.
Step 5: Cooking Options
Choose your preferred cooking method:
- Oven Method: Preheat the oven to 275°F (140°C), cover the pot, and braise for 3-4 hours until the beef is tender.
- Stovetop Method: Bring the mixture to a boil, reduce to a simmer, cover, and cook for 3-4 hours.
- Slow Cooker Method: Transfer everything to a slow cooker and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
Step 6: Final Touches
- Remove the beef and let it rest for a few minutes.
- (Optional) Mix 2 tablespoons of cornstarch with 2 tablespoons of water, then add to the pan juices and simmer until the sauce has thickened.
Equipment
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- Use a well-marbled beef cut: Chuck roast or brisket works best for slow cooking.
- For extra tenderness, sear the meat before slow cooking to lock in the juices.
- If the sauce becomes too tangy, add a bit more maple syrup to balance the flavors.
- Add potatoes to the pot for a one-pot meal.
