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Cranberry Balsamic Pot Roast

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
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 2 People
Calories 260 kcal

Equipment

Ingredients
  

  • 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