Cranberry Balsamic Pot Roast Recipe for Two

Both Bethany and I were surprised by how wonderful this tasted. All the ingredients come together and have a well-balanced flavor. I am just beginning to learn that cranberries are not just for sauce. The beef and vegetables were tender.

Cranberry Balsamic Pot Roast

Darlene

Both Bethany and I were surprised by how wonderful this tasted. All the ingredients come together and have a well-balanced flavor. I am just beginning to learn that cranberries are not just for sauce. The beef and vegetables were tender.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 2 People

Calories 260 kcal

Equipment

• Cutting board
• Measuring cups and spoons
• Knives
• 1.5-Qt dutch oven
• Small frying pan

Ingredients

  

1x2x3x

• 8 oz. Beef chuck , cut into 3 to 4 chunks
• 3/4 Cup Beef broth
• 2/3 Cup Baby carrots
• 1/4 Cup Cranberries , fresh or frozen
• 1/4 Cup Onion , chopped
• 2 Tbsp Reduced-sodium soy sauce
• 1 Tbsp Maple syrup
• 1 Tbsp Cornstartch
• 1 Tbsp Water
• 1/2 Tbsp Orange Juice
• 1/2 Tbsp Tomato paste
• 2 tsp Balsamic vinegar
• 1 tsp Neutral oil
• 1 tsp Worcestershire sauce
• 1 tsp Minced garlic
• 1/8 tsp Seasoned salt
• 1/16 tsp Dried thyme
• 1/16 tsp Dried rosemary
• 1/16 tsp Red pepper flakes

Instructions

 

• Heat oil in a small Dutch oven over medium heat. Add cut-up beef chunks and sear on all sides. Set beef aside.
• Reduce the heat to medium and add tomato paste, garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute or until fragrant, stirring often.
• Preheat your oven to 275℉.
• Add the beef broth, balsamic vinegar, soy sauce, maple syrup, orange juice, and Worcestershire sauce. Mix to combine . Nestle the beef in the liquid, ensuring it is completely covered.
• Cook for 2-3 hours or until the meat is tender.
• Add the onions, carrots, and cranberries to the Dutch oven and cook for an additional hour, or until the carrots are tender and the beef is pull-apart tender.
• Remove the beef and vegetables from the Dutch oven, leaving the liquid behind.
• Over medium heat, add the slurry of cornstarch (1 Tbsp) and water (1 Tbsp) to the liquid. Add 1/8 tsp of seasoned salt. Stirring until it becomes thick for gravy. Takes about 2-3 minutes to thicken. Taste for salt level, add more salt if desired.
• Serve hot, with the gravy drizzled over the beef and vegetables.

Notes

We like to serve this over 1/2 cup of mashed potatoes.

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1CupCalories: 260kcalCarbohydrates: 20gProtein: 27gFat: 8gSaturated Fat: 2.5gCholesterol: 70mgSodium: 990mgPotassium: 1090mgFiber: 1gSugar: 11gCalcium: 50mgIron: 3.2mg

Keyword Balsamic, Beef, Cranberry, Pot Roast

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