Slow-Cooked Beef Roast with Cranberry Balsamic Sauce This hearty and flavorful slow-cooked beef roast is complemented by a tangy cranberry balsamic sauce, making it perfect for family dinners or special occasions. Ingredients: 1 tablespoon olive oil 1 beef roast 2-3 pounds, such as chuck, round, or brisket 1 large onion, sliced 2 tablespoons tomato paste 4 cloves garlic, chopped 1 teaspoon chopped thyme 1 teaspoon chopped rosemary 1 teaspoon red pepper flakes optional 2 cups beef broth 1 cup balsamic vinegar 1 cup cranberry sauce optional 2 tablespoons soy sauce use gluten-free if needed 4 tablespoons maple syrup or brown sugar 1 tablespoon Worcestershire sauce use gluten-free if needed 1 cup fresh or frozen cranberries 1 pound carrots, peeled and sliced or baby carrots 2 tablespoons cornstarch 2 tablespoons water optional, for thickening Directions: Sear the Beef: Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, add the beef roast and brown it on all sides, about 4-5 minutes per side. Remove the beef from the pan and set it aside. Cook the Aromatics: In the same pan, add the sliced onion and cook until softened, about 5 minutes. Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes if using, and cook for another minute until fragrant. Prepare the Braising Liquid: Pour in the beef broth, balsamic vinegar, cranberry sauce if using, soy sauce, maple syrup, and Worcestershire sauce. Stir everything together to combine. Add the Vegetables and Beef: Return the seared beef to the pan and add the cranberries and sliced carrots. Make sure the beef is partially submerged in the liquid. Braise the Beef: Preheat your oven to 275F (140C). Cover the pan with a lid and transfer it to the oven. Let it braise for 3-4 hours, or until the beef is tender and easily pulls apart with a fork. Alternatively, you can braise the beef on the stovetop by bringing the liquid to a boil, reducing the heat to low, covering, and simmering for 3-4 hours. For slow cooker instructions, cook on LOW for 8-10 hours or HIGH for 4-6 hours. Finish the Dish: Once the beef is tender, remove it from the pan and either slice or shred it. Optional: To thicken the sauce, skim any excess fat from the surface, then bring the sauce to a simmer on the stovetop. Stir together the cornstarch and water to make a slurry, then add it to the simmering sauce. Cook for a few minutes until the sauce thickens. Serve: Serve the beef with the braised carrots and cranberries, drizzling the rich balsamic sauce over the top for extra flavor. Prep Time: 20 minutes Cook Time: 3-4 hours Total Time: 3 hours 20 minutes to 4 hours 20 minutes Calories: 400 kcal per serving Servings: 6
