Cranberry Braised Beef Pot Roast recipe for you!
Ingredients:
For the Roast:
3-4 lb beef chuck roast
Salt and black pepper (to taste)
2 tbsp olive oil
1 large onion (diced)
3 cloves garlic (minced)
2 cups beef broth
1 cup cranberry juice
1/2 cup balsamic vinegar
2 tbsp Worcestershire sauce
1 tbsp tomato paste
2 tbsp brown sugar (optional)
1 tsp dried thyme (or a few fresh sprigs)
1 tsp dried rosemary (or a few fresh sprigs)
2 cups fresh or frozen cranberries
4 carrots (cut into chunks)
For Serving:
Mashed potatoes
Fresh thyme or rosemary for garnish
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Instructions:
1. Sear the Beef:
Pat the chuck roast dry and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
2. Sauté Aromatics:
In the same pot, add the onions and cook until softened (about 3 minutes).
Stir in the garlic and cook for another 30 seconds.
3. Deglaze the Pot:
Pour in the beef broth, cranberry juice, balsamic vinegar, Worcestershire sauce, and tomato paste.
Stir well, scraping up any browned bits from the bottom of the pot.
4. Add Beef and Cranberries:
Return the seared roast to the pot.
Add cranberries, brown sugar, thyme, rosemary, and carrots around the beef.
5. Braise the Roast:
Cover and cook in a preheated oven at 325°F (163°C) for 3-4 hours until the beef is fork-tender.
Alternatively, cook in a slow cooker on LOW for 8 hours or HIGH for 4-5 hours.
6. Serve:
Slice or shred the beef.
Serve over mashed potatoes with extra sauce from the pot.
Garnish with fresh cranberries and herbs.
Enjoy your rich, tangy, and tender Cranberry Braised Beef Pot Roast! Let me know if you need any adjustments or side dish suggestions!