Description

This Cranberry Balsamic Roast Beef is juicy, tender, and packed with flavor. It combines the rich, savory taste of beef with a sweet-tart cranberry and balsamic glaze for a dish that’s both elegant and comforting. Perfect for holidays or a flavorful weeknight meal.

Ingredients

3 to 4 lb chuck roast or beef rump roast
1 tablespoon olive oil
Salt and black pepper, to taste
1 yellow onion, sliced
3 cloves garlic, minced
1 cup beef broth
1 cup whole berry cranberry sauce
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

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Instructions

Preheat oven to 325°F (163°C).
Season the roast generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side. Remove and set aside.
Add sliced onions to the pot and sauté for 3–4 minutes until soft. Stir in garlic and cook for 1 more minute.
In a bowl, whisk together beef broth, cranberry sauce, balsamic vinegar, brown sugar, Dijon mustard, rosemary, and thyme.
Place the roast back into the pot and pour the sauce mixture over it.
Cover and roast in the oven for 3–3.5 hours, or until the beef is fork-tender.
Remove roast and let it rest for 10–15 minutes before slicing.

Optional: Simmer remaining sauce in the pot on the stovetop to thicken slightly before serving over the meat.

Notes

This recipe also works well in a slow cooker (low for 8 hours).
If you prefer a smoother sauce, blend it after cooking before serving.
Serve with mashed potatoes or roasted vegetables for a complete meal.