Impress your holiday table with Cranberry Balsamic Roast Beef, where a sweet-tangy glaze of fresh cranberries and balsamic vinegar perfectly complements the tender roast. Slow roasting allows the rich flavors to meld into every slice, making this an elegant centerpiece for festive dinners or special weekend gatherings.
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Ingredients for Cranberry Balsamic Roast Beef
For the roast beef
- Boneless beef chuck roast – A 3-pound cut is perfect for this recipe, so go for it.
- Kosher salt – Generously season the meat for maximum flavor.
- Freshly ground black pepper – Freshly cracked is always the way to go.
- Olive oil – Use a good-quality one for searing that beautiful crust.
For the cranberry balsamic glaze
- Fresh cranberries – They add a delightful tartness that balances the richness of the beef.
- Balsamic vinegar – The star of the glaze, bringing a sweet and tangy depth.
- Brown sugar – Packed for that rich, caramel-like sweetness.
- Low-sodium beef broth – Keeps the sauce savory without overpowering the other flavors.
- Garlic – Minced finely to infuse the glaze with its aromatic goodness.
- Fresh rosemary – A single sprig adds a subtle earthy note that complements everything perfectly.
Cook Time for Holiday Roast Beef
I love that this holiday roast beef has a slow, gentle cook time that fills the whole house with the most incredible aroma. Here’s how your timing will break down for this cozy Sunday dinner roast.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 3 hours |
| Total Time | 3 hours 15 minutes |
This slow-roasted beef chuck is perfect for a relaxed weekend because you can just pop it in the oven and forget about it while you prepare some simple sides, like these sweet honey balsamic carrots that pair beautifully with the tangy sauce.
How to Make Holiday Roast Beef
I find that making this savory balsamic braised beef roast is such a calming process. The key is to take your time and let the deep, rich flavors develop. Let’s walk through it together.
Step 1: Prep the Roast
Preheat the oven to 325°F. Pat the beef chuck roast dry with paper towels to remove excess moisture, then season it evenly on all sides with kosher salt and black pepper.
Step 2: Sear for Flavor
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Carefully place the seasoned roast in the hot oil and sear for 4-5 minutes per side, until a deep brown crust forms on all surfaces.
Step 3: Mix the Glaze
In a medium bowl, whisk together 1 cup fresh cranberries, 1/2 cup balsamic vinegar, 1/3 cup packed brown sugar, 1/2 cup low-sodium beef broth, and 3 cloves minced garlic until well combined.
Step 4: Combine and Roast
Pour the cranberry balsamic glaze over the seared roast in the Dutch oven, ensuring it coats the meat and surrounds the base. Add 1 sprig of fresh rosemary to the pot.
Step 5: Slow Roast to Perfection
Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours, until the meat is fork-tender and easily pulls apart.
Step 6: Rest the Meat
Remove the roast from the oven and transfer it to a cutting board. Allow the meat to rest for 10-15 minutes before slicing or shredding against the grain.
Step 7: Finish the Sauce
While the meat rests, skim excess fat from the surface of the cooking liquid in the Dutch oven. For a thicker sauce, simmer the liquid on the stovetop over medium heat for 5-7 minutes, stirring occasionally, until slightly reduced.
Step 8: Serve and Enjoy
Serve the sliced or shredded roast beef warm, generously drizzled with the reduced cranberry balsamic pan sauce. This holiday beef with rosemary garlic makes for a truly memorable meal.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks for getting this slow roasted chuck with cranberry glaze just right. These simple tweaks can help you tailor this dish to your taste and make the whole process even smoother.
- Flavor Swap: If you’re out of fresh cranberries, you can use a high-quality cranberry sauce instead. Just reduce the brown sugar by half since the sauce is already sweetened. For more cranberry inspiration, check out my recipe for sugared cranberries as a garnish.
- Diet Tweak: For a lower-sugar version, swap the brown sugar with a natural sugar alternative like monk fruit sweetener. The tart cranberries and tangy balsamic still create a wonderful sweet and savory pot roast experience.
- Texture Fix: If your sauce isn’t thickening to your liking, make a quick slurry with a tablespoon of cornstarch and two tablespoons of cold water. Whisk it into the simmering sauce for a glossy, rich consistency.
- Storage Tip: This roast stores beautifully. Keep leftovers in an airtight container for up to 4 days. The flavors meld even more, making it perfect for sandwiches or cranberry apple coleslaw wraps.
Cranberry Balsamic Roast Beef
Ingredients
- 1 3-pound boneless beef chuck roast
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 cup fresh cranberries
- 1/2 cup balsamic vinegar
- 1/3 cup brown sugar packed
- 1/2 cup low-sodium beef broth
- 3 cloves garlic minced
- 1 sprig fresh rosemary
Equipment
- Dutch oven
- oven
Method
- Preheat your oven to 325°F. While the oven heats, pat the beef chuck roast completely dry with paper towels, then season it generously on all sides with the kosher salt and black pepper.
- Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Carefully place the seasoned roast in the hot oil and sear for 4-5 minutes per side, until a dark brown crust forms on all surfaces.
- While the meat sears, prepare the cranberry balsamic glaze by whisking together the fresh cranberries, balsamic vinegar, packed brown sugar, beef broth, and minced garlic in a medium bowl.
- Once the roast is seared, carefully pour the prepared glaze over and around the meat in the Dutch oven, then add the fresh rosemary sprig.
- Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours, or until the meat is extremely tender and easily pulls apart when pierced with a fork.
- Carefully remove the roast from the oven and transfer the meat to a cutting board. Let it rest for 10-15 minutes before slicing or shredding against the grain. While the meat rests, use a spoon to skim any excess fat from the surface of the cooking liquid in the pot.
- For a thicker sauce, simmer the liquid on the stovetop over medium heat for 5-7 minutes until it reduces slightly.
- Serve the sliced or shredded roast beef drizzled generously with the reduced cranberry balsamic pan sauce.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
When you serve this holiday roast beef, you’re not just offering a delicious meal; you’re sharing a dish packed with good-for-you ingredients. I love knowing that the simple components in this slow-roasted beef chuck come together to create something truly nourishing.
Beef is a fantastic source of high-quality protein and iron, which is especially welcome during busy holiday seasons. The fresh cranberries in the glaze bring a boost of antioxidants and vitamin C, while the garlic and rosemary add their own subtle health-supporting properties. Of course, for an authoritative look at beef’s nutritional profile and cooking safety, I always refer to the Beef Cooking Guidelines.
- Lean Protein: A serving of this savory balsamic braised beef roast provides a solid foundation for muscle health and lasting energy, making it a satisfying Sunday dinner roast.
- Antioxidant Power: The tart cranberries are rich in compounds that help fight oxidative stress, adding a healthful twist to the sweet and savory pot roast.
- Iron Rich: This holiday beef with rosemary garlic contributes to your daily iron intake, which is crucial for energy levels and oxygen transport in the body.
For a lighter meal that still feels special, I sometimes pair our Cranberry Balsamic Roast Beef with a vibrant roasted sweet potato kale quinoa salad. If you’re looking for another protein-rich main, my garlic chicken breast is a wonderful weeknight option the whole family will love.
A Lighter Version of Holiday Roast Beef
I know many of you are mindful of your sugar intake, so I’ve spent some time in my kitchen perfecting a lighter take on this classic. This version lets you enjoy all the cozy flavors of a tangy cranberry glazed roast dinner without the guilt.
My favorite swap is using a natural sugar alternative like monk fruit or erythritol in place of the brown sugar. They provide sweetness without spiking your blood sugar, allowing the natural tartness of the cranberries and the depth of the balsamic to truly shine through. You can also easily reduce the oil for searing by using a high-quality non-stick pot.
For the sauce, I sometimes strain out the cooked cranberries after roasting and blend them into a smoother glaze, which feels a bit more refined. This slow roasted chuck with cranberry glaze is incredibly versatile. If you enjoy these healthier tweaks, you might also love my lean tri-tip roast or these authentic Italian chicken cutlets for other lighter meal ideas.
Thoughtful Tips for Special Diets
Over the years, I’ve cooked for friends and family with all sorts of dietary needs, from diabetic-friendly to sugar-conscious eating. It’s taught me that with a few simple swaps, this Cranberry Balsamic Roast Beef can be enjoyed by almost everyone. I love adapting recipes because it means no one has to miss out on a warm, communal meal.
For a truly sugar-free version that’s great for glycemic control, you can omit the sweetener entirely. The cranberries and balsamic vinegar create a wonderfully tangy profile on their own. Alternatively, a natural sweetener like stevia works beautifully to balance the tartness without adding sugar.
Portion control is another great tool for managing blood sugar. A smaller serving of this holiday roast beef alongside a generous portion of non-starchy vegetables, like a simple green salad or steamed greens, makes for a perfectly balanced, glucose-friendly plate. Remember, the goal is to enjoy the food you love in a way that loves you back.
How to Serve Cranberry Balsamic Roast Beef
I’ll never forget the first time I served this roast for a cozy Sunday dinner with my in-laws. The rich aroma filled the house, and when I brought the Dutch oven to the table, everyone’s eyes lit up. There’s something so special about presenting a whole, beautifully glazed roast—it feels like a true celebration.
For sides, I always go for dishes that complement the sweet and savory pot roast flavors without competing. Creamy mashed potatoes or polenta are fantastic for soaking up the incredible cranberry balsamic glaze. A bright, crunchy apple cider vinegar coleslaw provides a refreshing contrast.
If you’re planning a full holiday menu, this roast pairs wonderfully with my one-pan herb roasted turkey. For a festive start to your day, you could even bake a batch of my cranberry orange cinnamon rolls to enjoy while the roast is slowly cooking. However you choose to serve it, this meal is sure to create warm memories.
Mistakes to Avoid
I’ve made my share of mistakes with this holiday roast beef over the years, especially when I was first perfecting the recipe for my family. Learning from those kitchen mishaps has made all the difference in creating a truly tender result every single time.
One common error is rushing the searing process. If the beef chuck isn’t properly browned, you’ll miss out on those deep, caramelized flavors that form the foundation of your sauce. Take your time to get a good crust on all sides.
Another pitfall is using cranberry sauce instead of fresh or frozen cranberries. The canned stuff is often too sweet and lacks the bright, tangy punch that makes this sweet and savory pot roast so special. Fresh berries give you that perfect balance.
I also learned the hard way not to skip the resting step. Slicing your slow-roasted beef chuck right out of the oven lets all those precious juices run out, leading to a drier result. Let it rest for a full 15-20 minutes.
For more expert guidance on selecting the perfect cut for roasting, I often double-check the Beef Cut Selection Guide. And if you’re looking for another forgiving roast option, my lean tri-tip roast is a fantastic choice. For a different cooking method that guarantees tenderness, you might enjoy my sous vide flank steak.
Trust me, avoiding these simple mistakes will turn your Sunday dinner roast into a showstopping meal that feels both effortless and impressive.
How to Store Cranberry Balsamic Roast Beef
My grandmother always said that a good roast tastes even better the next day, and she was absolutely right. I remember her carefully wrapping leftovers in wax paper, a ritual I now continue with my own family. This savory balsamic braised beef roast makes for wonderful next-day meals.
Let the roast cool completely before storing. I then transfer the slices and any remaining cranberry balsamic glaze into an airtight container. It will keep beautifully in the refrigerator for up to four days.
For freezing, I pack the cooled beef and sauce in a freezer-safe bag, removing as much air as possible. It freezes perfectly for up to three months. Thaw it overnight in the refrigerator for the best texture.
When reheating, I gently warm the tangy cranberry glazed roast dinner in a covered saucepan with a splash of beef broth to keep it moist. You can also reheat slices in the microwave, but go slowly on a lower power setting.
Leftover shredded beef is incredible in sandwiches or tossed with pasta. If you find yourself with extra cranberry glaze, try it as a condiment for my holiday roast turkey or drizzled over some honey balsamic carrots.
Try This Cranberry Balsamic Roast Beef Yourself
I truly hope this recipe becomes a cherished tradition in your home, just like it has in mine. There’s something so comforting about the smell of this holiday beef with rosemary garlic filling the kitchen, promising a gathering of loved ones around the table.
Don’t be intimidated by the idea of a fancy roast. This is one of those forgiving, soul-warming dishes that rewards a little patience with incredible flavor. I promise, the moment you slice into that tender meat and spoon the glossy glaze over the top, you’ll understand why it’s a favorite in my household.
If you love the cranberry flavor in this dish, you might also enjoy making a batch of my sugared cranberries for a pretty garnish, or some cranberry muffins for a next-morning treat. For a different take on a cranberry side, my cranberry apple coleslaw is a refreshing contrast. And if you’re a fan of perfectly cooked beef, my sous vide filet mignon is a special occasion must-try.
I’d love to hear how your Cranberry Balsamic Roast Beef turns out. Share your stories and photos with me—it makes my day to see these recipes bringing joy to your tables.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Absolutely. While beef chuck is ideal for its marbling and tenderness when slow-cooked, a boneless beef roast like rump or bottom round will also work well. Just keep an eye on the internal temperature, as leaner cuts may cook a bit faster. The key is choosing a cut that benefits from long, slow cooking to become fork-tender.
What can I substitute for fresh cranberries?
Frozen cranberries are a perfect one-to-one substitute. If you’re in a pinch, you can use 1 cup of whole-berry cranberry sauce, but reduce or omit any added sugar in the recipe since the sauce is already sweetened. The tartness of fresh berries is best, but frozen will give you very similar results for your glaze.
How do I know when the roast beef is done?
I always rely on a meat thermometer for the most accurate result. For a tender, pull-apart texture, you’re looking for an internal temperature of around 200-205°F. If you prefer slices that are more firm, aim for 145°F (medium-rare) to 160°F (medium). Remember, the roast will continue to cook slightly as it rests. For detailed guidelines, I recommend consulting the Beef Cooking Guidelines.
Can I make this recipe in a slow cooker?
You certainly can. After searing the roast on the stovetop, transfer it to your slow cooker along with the cranberries and other glaze ingredients. Cook on low for 7-8 hours or on high for 4-5 hours. I find the low-and-slow setting yields the most tender result for this holiday roast beef.
More Cozy Dinner Recipes You’ll Love
If this roast beef has you dreaming of more comforting meals, here are a few of my family’s favorite recipes that bring everyone to the table.
- One Pan Herb Roasted Turkey – A simple, flavorful turkey with crispy skin and minimal cleanup.
- Garlic Chicken Breast – Juicy, pan-seared chicken infused with fragrant garlic and herbs.
- Authentic Italian Chicken Cutlets – Crispy, golden cutlets that taste just like nonna used to make.
- Crispy Garlic Chicken – An ultra-crunchy baked chicken with an irresistible garlic-parmesan coating.
