Cranberry Balsamic Pot Roast
A tender chuck roast slow-simmered in a rich, tangy sauce of balsamic vinegar, cranberries, and savory beef broth.
Ingredients
- 3 lb boneless beef chuck roast 1.4 kg
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 1 lb carrots peeled and cut into 2-inch pieces, 450 g
- 8 oz cremini mushrooms halved, 225 g
- 3 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried thyme
- 1 cup fresh or frozen cranberries 100 g
- 2 cups low-sodium beef broth 480 ml
- 3 tablespoons maple syrup
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Pat the chuck roast dry with paper towels and season all over with salt and pepper. Use a small knife to make small slits in the roast and insert the garlic slices.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the roast in the pot and sear for 3-4 minutes per side, until well browned. Transfer the roast to a plate.
- Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook for 3-4 minutes until softened. Add the carrots and mushrooms and cook for another 5 minutes, stirring occasionally.
- Pour in the balsamic vinegar to deglaze, scraping the bottom of the pot to lift any browned bits. Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for 1 minute until fragrant.
- Add the cranberries, beef broth, and maple syrup to the pot. Stir to combine, then return the seared roast and cooked vegetables to the pot.
- Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 3.5 to 4 hours, or until the meat is very tender and shreds easily with a fork. For tenderness, the internal temperature should reach 190-205°F (88-96°C).
- Carefully transfer the roast and vegetables to a serving platter and cover to keep warm.
- Make the gravy. Skim any excess fat from the surface of the liquid in the pot. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Whisk the slurry into the pot and bring the liquid to a simmer. Cook for 2-3 minutes, stirring, until the gravy has thickened.
- Slice or shred the pot roast and serve with the vegetables and gravy.
Notes
For food safety, cook whole cuts of beef to a minimum internal temperature of 145°F (63°C) and allow to rest for 3 minutes. For a tender pot roast, you will need to cook it well beyond this temperature.
The roast is done when it is fork-tender, meaning it can be easily pulled apart with a fork. If it still feels tough, it needs more time to simmer.
If using frozen cranberries, you can add them directly to the pot without thawing.
You can check the roast after 3 hours. Turn it over in the liquid to ensure it cooks evenly.