Christmas Cranberry Balsamic Roast

Ingredients

• 1 Tablespoon olive oil
• 1 Teaspoon salt
• 1 Teaspoon black pepper (freshly cracked)
• 1 chuck beef roast (2 to 3 Pounds)
• 2 yellow onions (quartered)
• 2 Tablespoons tomato paste
• 4 Cloves garlic (smashed)
• 2 Sprigs fresh thyme
• 3 Sprigs fresh rosemary
• 2 Cups beef broth
• 1/4 Cup balsamic vinegar
• 2 Tablespoons soy sauce
• 3 Tablespoons dark brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Cup cranberries (fresh)
• 1 Pound carrots (peeled and sliced)
• 2 Tablespoons cornstarch
• 2 Tablespoons water

Instructions

1. 1

   --- Oven Instructions: ---

2. 2

   Preheat the oven to 325°F.

3. 3

   --- Brown the Beef: ---

4. 4

   Heat the olive oil in a large Dutch oven over a medium-high heat.

5. 5

   Season the beef on both sides with salt and pepper.

6. 6

   brown: Add the beef to the hot pan and brown on all sides.

7. 7

   Transfer the beef to a plate and set aside.

8. 8

   --- Cook the Onions and Aromatics: ---

9. 9

   Add the onions to the pan and cook until tender, about 5 minutes.

10. 10

    cook: Add the tomato paste, garlic, thyme, and rosemary sprigs. Cook until fragrant, about 1 minute.

11. 11

    --- Make the Sauce: ---

12. 12

    stir: Add the broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, cranberries, and carrots. Stir until combined.

13. 13

    add: Carefully add the beef back to the pot.

14. 14

    --- Braise the Roast: ---

15. 15

    braise: Cover and transfer to the oven. Braise for 3 to 4 hours, or 1 hour per pound.

16. 16

    Remove the roast to a plate and put the pot back on the stove.

17. 17

    simmer: Bring the broth to a simmer.

18. 18

    --- Make the Thickening Slurry: ---

19. 19

    Combine cornstarch and water in a small bowl until the cornstarch has dissolved. Pour the slurry into the pot.

20. 20

    thicken: Cook until the gravy has thickened, about 2 minutes.

21. 21

    serve: Slather in gravy and serve with your preferred sides.

22. 22

    --- Slow Cooker Instructions: ---

23. 23

    Heat the olive oil in a large Dutch oven over medium-high heat.

24. 24

    Season the roast on both sides with salt and pepper.

25. 25

    Add the beef to the hot pan and brown on all sides.

26. 26

    Remove beef and put it in a slow cooker.

27. 27

    Add the rest of the ingredients, except for the cornstarch and water, to the slow cooker.

28. 28

    cook: Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.

29. 29

    pour: Transfer the beef to a plate and pour the liquid into a large saucepan or rimmed skillet. Bring this liquid to a simmer.

30. 30

    pour: Now combine the cornstarch and water in a small bowl until the cornstarch has dissolved. Pour the slurry into the pan and cook until the gravy has thickened, about 2 minutes.

31. 31

    serve: Slather in gravy and serve with your preferred sides.