This Cranberry Balsamic Roast Beef is a rich, savory dish with a delicious sweet-tart twist. I love how the deep flavors of balsamic vinegar and tangy cranberries blend perfectly with the tender roast beef, making it an unforgettable main course for any occasion—especially during the holidays.
Why You’ll Love This Recipe
I find this recipe perfect for when I want to impress with minimal effort. It uses simple pantry ingredients but delivers complex flavor. The meat turns out incredibly tender, and the cranberry-balsamic glaze adds just the right balance of sweetness and acidity. It’s also a great make-ahead option, so I can focus more on my guests and less on last-minute cooking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Beef chuck roast
- Whole berry cranberry sauce
- Balsamic vinegar
- Onion
- Garlic
- Beef broth or stock
- Worcestershire sauce
- Brown sugar
- Salt
- Black pepper
- Olive oil
Directions
- I start by seasoning the beef roast generously with salt and pepper on all sides.
- In a hot skillet with a bit of olive oil, I sear the roast until it’s browned on all sides to lock in flavor.
- Next, I transfer the roast to a slow cooker or roasting pan.
- In a bowl, I mix the cranberry sauce, balsamic vinegar, beef broth, Worcestershire sauce, brown sugar, and minced garlic.
- I pour the mixture over the roast, then top it with sliced onions.
- If I’m using a slow cooker, I cook it on low for 8 hours or on high for about 4 hours. In the oven, I cover and roast at 325°F (163°C) for about 3–4 hours, until the beef is fork-tender.
- Once cooked, I remove the beef, shred or slice it, and drizzle the sauce over the top before serving.
Servings and timing
This recipe typically serves 6 to 8 people. It takes about 15 minutes to prepare and 4 to 8 hours to cook, depending on whether I use a slow cooker or oven.
Variations
- I sometimes swap the chuck roast for brisket or rump roast, depending on what I have.
- For more spice, I like to add a dash of crushed red pepper or a bit of horseradish to the sauce.
- I’ve also tried using fresh cranberries and a touch of honey instead of canned sauce for a more tart, rustic flavor.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm the beef and sauce on the stovetop or in the microwave, adding a splash of broth if it needs extra moisture. It also freezes well—just be sure to thaw overnight in the fridge before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, I often make it the day before. The flavors deepen overnight, and it’s easy to reheat in the oven or slow cooker.
Can I use fresh cranberries instead of canned?
Absolutely. I simmer fresh cranberries with a little sugar and water until they burst, then use that as a base for the sauce.
What’s the best cut of beef for this recipe?
I prefer chuck roast because it becomes incredibly tender during slow cooking, but brisket or rump roast also work well.
Can I cook this in the Instant Pot?
Yes, I pressure cook it on high for about 60–70 minutes with natural release. It turns out just as tender and flavorful.
What sides go well with this dish?
I usually serve it with mashed potatoes, roasted vegetables, or even a simple salad. The sauce also pairs beautifully with polenta or rice.
Conclusion
Cranberry Balsamic Roast Beef is one of those dishes that feels special every time I make it. The tangy-sweet sauce and melt-in-your-mouth beef make it a standout centerpiece, whether for a holiday meal or just a cozy family dinner. It’s simple, hearty, and full of flavor—just the way I like it.
Print
Cranberry Balsamic Roast Beef
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 to 8 servings
- Diet: Gluten Free
Description
A rich and savory roast beef dish enhanced with a sweet-tart cranberry balsamic glaze, perfect for holidays or special dinners.
Ingredients
3 to 4 lb beef chuck roast
1 can (14 oz) whole berry cranberry sauce
1/3 cup balsamic vinegar
1 large onion, sliced
3 cloves garlic, minced
1/2 cup beef broth or stock
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Instructions
- Season the beef roast generously with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high heat and sear the roast until browned on all sides.
- Transfer the seared roast to a slow cooker or roasting pan.
- In a bowl, mix cranberry sauce, balsamic vinegar, beef broth, Worcestershire sauce, brown sugar, and minced garlic.
- Pour the mixture over the roast and top with sliced onions.
- For a slow cooker: cook on low for 8 hours or high for 4 hours. For oven: cover and roast at 325°F (163°C) for 3–4 hours until fork-tender.
- Remove the roast, shred or slice, and serve with sauce drizzled on top.
Notes
Can be made ahead of time—the flavor improves overnight.
Chuck roast is ideal, but brisket or rump roast work too.
Fresh cranberries with sugar and water can replace canned sauce.
Adjust sweetness or tartness by altering sugar or vinegar levels.
Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 to 8 hours
- Category: Main Course
- Method: Slow Cooker or Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 14g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
