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Cranberry Roast Beef

Cranberry Roast Beef: A Savory-Sweet Holiday Delight

This Cranberry Roast Beef is the perfect holiday centerpiece, blending savory and sweet flavors for a memorable gathering.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3–4 lbs Beef Chuck Roast The main protein source, ensuring melt-in-your-mouth tenderness.
  • Salt and Black Pepper Essential for seasoning to bring out all the flavors; adjust to your taste.
  • 2 tablespoons Olive Oil Perfect for searing the beef; feel free to substitute with vegetable oil if needed.
For the Flavor Base
  • 1 medium Onion Thinly sliced; adds a wonderful sweetness and depth.
  • 4 cloves Garlic Minced; infuses aromatic flavor.
For the Glaze
  • 1 cup Beef Broth Keeps the roast moist and adds richness.
  • 1 cup Balsamic Vinegar Introduces acidity and sweetness.
  • 1 cup Cranberries Fresh or frozen; provide a delightful tartness.
  • 3 tablespoons Brown Sugar Adds a lovely sweetness to balance the flavors.
  • 1 tablespoon Dijon Mustard Elevates the flavor complexity.
Herbs and Aromatics
  • 1 tablespoon Fresh Rosemary Brings herbaceous notes.
  • 1 tablespoon Fresh Thyme Enhances the fragrance.
  • 1 Bay Leaf Offers a distinctive aroma.

Equipment

  • Dutch Oven

Method
 

Cooking Instructions
  1. Preheat your oven to 325°F (165°C).
  2. Season the beef chuck roast with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef for 3-4 minutes on each side until golden brown.
  3. Remove the beef and add onion and garlic to the Dutch oven. Sauté for 2-3 minutes until the onions are translucent.
  4. Pour in beef broth and balsamic vinegar, scraping browned bits from the pot. Stir in cranberries, brown sugar, Dijon mustard, rosemary, and thyme until well combined.
  5. Return the beef roast to the pot, add a bay leaf, cover, and braise for 3.5 to 4 hours until fork-tender.
  6. Let the roast rest for 10 minutes after cooking. Optionally, simmer the leftover glaze on the stovetop to thicken.
  7. Slice or shred the beef, serve with the glaze, and enjoy with sides like mashed potatoes or roasted carrots.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 15mg

Notes

Searing the beef well locks in moisture. Ensure enough liquid is present during cooking for tenderness. Let the roast rest after cooking for juiciness.

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