This Cranberry Balsamic Roast Beef is a perfect centerpiece for your table. The tangy sweetness of cranberries pairs beautifully with the deep richness of balsamic vinegar to create a sauce that complements the tender beef.
Ingredients:
- 3-4 lbs beef roast (chuck, sirloin, or brisket)
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup honey or maple syrup
- 1 cup beef broth
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions:
- Prepare the Beef:
- Pat the roast dry with paper towels and season all sides with salt and pepper.
- Sear the Roast:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the roast to a slow cooker or roasting pan.
- Make the Sauce:
- In the same skillet, add the onion and garlic, cooking until softened and fragrant.
- Stir in the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
- Add honey, cranberries, rosemary, thyme, and beef broth. Bring to a simmer, stirring until combined.
- Cook the Roast:
- Pour the cranberry-balsamic mixture over the roast in the slow cooker or roasting pan.
- For slow cooking: Cover and cook on low for 8-10 hours or high for 4-5 hours.
- For oven roasting: Cover with foil and roast at 325°F (165°C) for 3-4 hours, or until the beef is tender.
- Finish and Serve:
- Once cooked, transfer the roast to a cutting board and let it rest for 10 minutes.
- Skim excess fat from the sauce and blend it (if desired) for a smoother texture.
- Slice the roast and serve with the cranberry-balsamic sauce drizzled on top.
Serving Suggestions:
- Pair with creamy mashed potatoes, roasted vegetables, or crusty bread.
- Garnish with fresh parsley for a pop of color.
Enjoy this festive and flavorful dish for your next special occasion!