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Holiday Balsamic Beef

Featured in Satisfying Hearty Mains.

This festive roast combines tender beef with a rich cranberry balsamic sauce. The meat slowly cooks until fork-tender, while fresh cranberries and herbs create a stunning holiday centerpiece. Perfect for Christmas dinner or special occasions.
Clare Greco
Updated on Mon, 20 Jan 2025 16:12:14 GMT
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A succulent piece of braised meat topped with colorful berries and fresh thyme, served in a dark pan with a rich sauce. Pin it
A succulent piece of braised meat topped with colorful berries and fresh thyme, served in a dark pan with a rich sauce. | recipesbyclare.com

I stumbled upon this gorgeous Cranberry Balsamic Roast Beef recipe last Christmas when I wanted something different from our usual holiday roast. The tender beef melts in your mouth while tart cranberries and rich balsamic create the most incredible sauce. My family literally fought over the leftovers and now it's our new holiday tradition.

A Holiday Showstopper That's Actually Easy

Trust me when I say this isn't your grandmother's pot roast. The magic happens when balsamic vinegar and cranberries slowly cook down into this spectacular sauce that makes everyone think you spent hours in the kitchen. The truth is most of the time is hands-off while your Dutch oven does all the work.

Everything You'll Need

  • Chuck Beef Roast: Get a nice 2-3 pound roast with good marbling it makes all the difference.
  • Fresh Herbs: Grab some thyme and rosemary from your garden or grocery store.
  • Beef Broth: This creates our amazing sauce base.
  • Dark Brown Sugar: Just enough to balance the tangy flavors.
  • Cranberries: Fresh are amazing but frozen work perfectly too.
  • Cornstarch: This thickens our sauce beautifully.
  • Garlic: Fresh cloves make everything better.
  • Olive Oil: For getting that perfect sear on the meat.
  • Optional Extras: Toss in some carrots potatoes or splash in some red wine.

Let's Make It Together

Get That Perfect Sear:
Season your beef generously and brown it in hot olive oil until it's gorgeous and golden all over.
Build the Flavors:
Cook those onions until they're soft and sweet then toss in your herbs and garlic.
Create the Magic:
Pour in your liquids cranberries and veggies then nestle that beef right back in.
Let It Cook:
Pop it in a 325°F oven and let it work its magic for about 3 hours.
Finish Strong:
Take out your tender beef then thicken that amazing sauce until it's perfect.
A savory pot roast with cranberries and roasted tomatoes, garnished with fresh thyme, sits in a dark casserole dish on a light cloth. Pin it
A savory pot roast with cranberries and roasted tomatoes, garnished with fresh thyme, sits in a dark casserole dish on a light cloth. | recipesbyclare.com

My Best Kitchen Tips

Look for a roast with nice marbling throughout for the juiciest results. Red wine adds amazing depth so splash some in if you have it. Always let your meat rest before slicing it keeps all those delicious juices inside. Play with the sweetness by adjusting the brown sugar to your taste.

What Makes This Recipe Special

Every time I serve this roast people beg for the recipe. The meat gets so tender it practically falls apart and that sauce is absolutely incredible. Plus it all happens in one pot which means less cleanup. This has become my go to recipe when I want to wow my guests without stressing in the kitchen.

Mix It Up Your Way

  • Add Potatoes: Throw in some Yukon Golds they soak up all that amazing flavor.
  • Spice It Up: Sometimes I add red pepper flakes for a little kick.
  • Switch the Veggies: Regular carrots or parsnips work beautifully.
  • Quick Fix: Canned cranberry sauce works in a pinch.
  • Use Your Slow Cooker: Let it cook all day while you're busy.

Perfect Pairings

We love this with creamy mashed potatoes and roasted Brussels sprouts. For holidays I start with my cranberry orange cheese ball and end with pumpkin pie cheesecake. The whole meal is absolutely divine and my guests always leave happy.

Save Those Leftovers

Store your leftover beef in a sealed container it'll stay good for 4 days in the fridge. You can freeze it too just wrap it well and use within 3 months. When you're ready to eat reheat it gently with a splash of broth to keep everything moist and delicious.

A succulent piece of meat garnished with cranberries and thyme, surrounded by glazed onions in a rich sauce. Pin it
A succulent piece of meat garnished with cranberries and thyme, surrounded by glazed onions in a rich sauce. | recipesbyclare.com

Frequently Asked Questions

→ Can I make this roast ahead of time?
You can cook this roast a day ahead and reheat it gently in the oven. Keep the meat and sauce separate, then combine when reheating to prevent the meat from drying out.
→ What's the best cut of beef to use?
Chuck roast works best for this recipe because it has good marbling. The slow cooking process breaks down the tough fibers, making the meat tender and flavorful.
→ How do I know when the roast is done?
The roast is done when it's fork-tender and easily pulls apart. For the most accurate results, use a meat thermometer - it should read 205°F for a tender, shreddable roast.
→ Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well in this recipe. No need to thaw them first, just add them directly to the pot. They'll cook down and create the same delicious sauce.
→ What sides go well with this roast?
This roast pairs beautifully with mashed potatoes, roasted vegetables, or green beans. The rich gravy is perfect for spooning over any starchy side dish.

Christmas Roast Beef

A tender beef roast braised in cranberry balsamic sauce, perfect for holiday dinners. Make it in a Dutch oven or slow cooker for amazing results.

Prep Time
10 Minutes
Cook Time
255 Minutes
Total Time
265 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (One 2-3 pound roast)

Dietary: Dairy-Free

Ingredients

01 One 2-3 pound beef chuck roast.
02 1 tablespoon olive oil.
03 2 yellow onions, cut into quarters.
04 4 whole garlic cloves, crushed.
05 Fresh thyme, 2 sprigs.
06 Fresh rosemary, 3 sprigs.
07 2 cups beef stock.
08 1/4 cup aged balsamic vinegar.
09 2 tablespoons soy sauce.
10 3 tablespoons dark brown sugar.
11 1 tablespoon Worcestershire sauce.
12 1 cup fresh cranberries.
13 1 pound carrots, peeled and cut.
14 2 tablespoons tomato paste.
15 Salt and fresh black pepper to taste.

Instructions

Step 01

Heat oil in your pot until hot. Season meat with salt and pepper, then brown all sides until golden. Set aside on a plate.

Step 02

Cook quartered onions until soft. Mix in tomato paste, crushed garlic, and fresh herbs until fragrant.

Step 03

Pour in broth, vinegar, soy sauce, sugar, and Worcestershire. Add cranberries and carrots, stirring well.

Step 04

Return meat to pot. Cover and cook at 325°F for about 4 hours or until fork-tender.

Step 05

Remove meat. Mix cornstarch with water, stir into sauce, and simmer until thickened. Pour over sliced meat.

Notes

  1. Choose well-marbled meat for best results.
  2. Let meat rest 15 minutes before cutting.
  3. Use a heavy pot with tight lid.

Tools You'll Need

  • Dutch oven or slow cooker.
  • Sharp knife.
  • Cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 609
  • Total Fat: 30 g
  • Total Carbohydrate: 39 g
  • Protein: 48 g