Go Back
To make the Balsamic Cranberry Beef Roast, gather these items: - 3-4 pounds beef roast (chuck or sirloin) - 1 cup fresh cranberries (or frozen, thawed) - 1/2 cup balsamic vinegar - 1 cup beef broth - 2 tablespoons brown sugar - 1 large onion, sliced - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste You will need some basic tools: - Large skillet - Roasting pan - Whisk - Foil - Knife and cutting board For extra flavor, try adding: - Fresh parsley for garnish - Other herbs like oregano or basil - A splash of red wine for depth - Carrots or celery for added veggies {{ingredient_image_1}} Start by preheating your oven to 325°F (163°C). This helps cook the roast evenly. Take your beef roast, about 3-4 pounds, and season it well with salt and pepper on all sides. Make sure every bit of the meat gets flavor. This simple step sets the stage for a tasty meal. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the beef roast in the pan. Sear it for about 3-4 minutes on each side. The goal is to get a nice brown crust, which adds flavor. After searing, remove the roast and set it aside. This step locks in the juices and enhances the taste. In the same skillet where you cooked the beef, add sliced onions. Sauté them for around 5 minutes until they become translucent. Then, add 4 cloves of minced garlic and cook for 1 more minute. This mix adds depth to your dish. In a bowl, whisk together 1/2 cup of balsamic vinegar, 1 cup of beef broth, 2 tablespoons of brown sugar, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. This mixture will create a sweet and tangy sauce that pairs perfectly with the beef. In a large roasting pan, combine the sautéed onions, 1 cup of fresh cranberries, and the balsamic mixture. Place the beef roast on top of this delicious mix. With your roast prepped and ready, cover the pan tightly with foil. Bake in the preheated oven for 2.5 to 3 hours, or until the beef is tender and can be shredded easily. This slow cooking makes the meat flavorful and juicy. For the best beef roast, cook it low and slow. I suggest baking your roast at 325°F for 2.5 to 3 hours. This gentle heat helps break down tough fibers. The roast should be tender enough to shred with a fork. Always check the internal temperature. It should reach 145°F for medium-rare. Letting the meat rest for 10-15 minutes helps keep juices in. Marinades bring out the best in your beef. For this dish, use balsamic vinegar, beef broth, and brown sugar. These ingredients add sweetness and tang. The combination of thyme and rosemary adds earthy notes. Allow the roast to marinate for at least 30 minutes. For deeper flavor, let it marinate overnight in the fridge. When serving your Balsamic Cranberry Beef Roast, presentation is key. Arrange the sliced beef on a platter. Drizzle the rich cranberry sauce on top. Fresh parsley adds a nice touch of color. For sides, mashed potatoes or roasted veggies work great. They soak up the delicious sauce. You can also serve it with crusty bread to mop up every drop. Pro Tips Resting the Meat: Let the beef roast rest for at least 10-15 minutes after baking. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Choosing the Right Cut: For the best results, opt for a well-marbled beef roast like chuck. The fat helps keep the meat moist and enhances the flavor during the slow cooking process. Enhancing the Sauce: For a thicker sauce, consider removing the roast once it's done, then simmer the remaining sauce on the stove until it reduces to your desired consistency. Flavor Boost with Herbs: Feel free to experiment with fresh herbs like thyme or rosemary. Adding them towards the end of cooking can elevate the dish and provide a fresh aroma. {{image_2}} You can use several cuts of beef for this recipe. I recommend chuck or sirloin, but you can also try brisket or round. Each cut brings a unique flavor and texture. Chuck is great for slow cooking, while sirloin offers a leaner option. Remember, the cooking time may change based on your cut. Always check for tenderness. If you have dietary needs, you can adjust some ingredients. For a lower-sugar option, replace brown sugar with a sugar substitute. If you want a gluten-free meal, ensure your beef broth is gluten-free. You can also use vegetable broth for a vegetarian twist. For those avoiding cranberries, try using pomegranate seeds or cherries. They add a nice tartness too. Herbs and spices can change the flavor of your roast. Try adding a teaspoon of paprika for warmth. If you love heat, a pinch of red pepper flakes works well. Fresh herbs can also boost flavor. Consider adding fresh thyme or rosemary instead of dried. Each choice adds a new layer to the dish, making it even more special. To keep your Balsamic Cranberry Beef Roast fresh, let it cool down first. Then, place the beef and sauce in an airtight container. You can store it in the fridge for up to three days. Make sure to cover the meat well. This helps keep it moist and tasty. If you want to enjoy it later, freezing is a great option. When you’re ready to eat leftovers, reheating is key. For the best taste, use the oven. Preheat your oven to 325°F (163°C). Place the beef in a baking dish and cover it with foil. Add a splash of beef broth or water to keep it juicy. Heat for about 20-30 minutes, or until it’s warm throughout. You can also use the microwave, but the oven gives better results. To freeze leftovers, slice the beef roast first. This makes it easier to thaw later. Place the sliced beef and sauce in freezer-safe bags. Squeeze out as much air as possible before sealing. You can store it in the freezer for up to three months. When you want to enjoy it, thaw it in the fridge overnight before reheating. This way, it stays flavorful and tender. Cooking a beef roast takes about 2.5 to 3 hours. This timing depends on the size of the roast. A good rule is to check for tenderness. The meat should be easy to shred with a fork. Always use a meat thermometer to ensure safety. Aim for an internal temperature of at least 145°F (63°C) for medium-rare. Yes, you can use dried cranberries. They add a different texture and sweetness. If you choose dried cranberries, reduce the brown sugar in the recipe. Dried cranberries work well in this dish. They will still provide a nice flavor balance with the balsamic vinegar. I love serving this roast with mashed potatoes or roasted veggies. The creamy potatoes soak up the sauce nicely. You can also try serving it with a side salad. A fresh green salad adds crunch and brightness. For a complete meal, consider cooking some crusty bread to soak up the flavorful sauce. We covered many key points about making a tasty Balsamic-Cranberry Beef Roast. We started with the essential ingredients and tools. Then, I shared step-by-step cooking tips. You learned how to enhance flavors and serve dishes well. Variations suited different meats and diets. Finally, we covered storage and common questions to help you in the kitchen. Now you’re ready to create a delicious meal. Enjoy the cooking process and share your results!

Balsamic Cranberry Beef Roast

A savory beef roast infused with the sweetness of cranberries and the tang of balsamic vinegar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 pounds beef roast (chuck or sirloin)
  • 1 cup fresh cranberries (or frozen, thawed)
  • 0.5 cup balsamic vinegar
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • for garnish fresh parsley (optional)

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • Season the beef roast generously with salt and pepper on all sides.
  • In a large skillet, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
  • In the same skillet, add sliced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
  • In a bowl, whisk together the balsamic vinegar, beef broth, brown sugar, dried thyme, and dried rosemary.
  • In a large roasting pan, combine the sautéed onions, fresh cranberries, and the balsamic mixture. Place the beef roast on top.
  • Cover the roasting pan tightly with foil and bake in preheated oven for 2.5 to 3 hours, or until the beef is tender and easily shredded.
  • Remove from oven and let the roast rest for 10-15 minutes before slicing.
  • Serve slices of beef topped with the cranberry sauce and pan juices. Garnish with fresh parsley if desired.

Notes

Arrange the sliced beef on a serving platter, drizzle with the balsamic cranberry sauce, and garnish with sprigs of parsley for a pop of color. Serve with mashed potatoes or roasted vegetables on the side.
Keyword balsamic, beef roast, cranberry, holiday, main dish