BALSAMIC CRANBERRY POT ROAST
Recipe and image courtesy of @feastingnotfasting.Full of flavor and not too complicated, this cranberry balsamic pot roast is perfect for your next holiday season meal! It’s incredibly delicious and loaded with protein nutrients - and with a pop of tartness to balance out the rich savory flavors, it's a dish that's sure to impress.
Ingredients
- 3 lbs Country Natural Beef chuck roast
- 1 1/2 tsp salt
- 2 medium-sized garlic cloves thinly sliced
- 2 tbsp olive oil
- 1 lb carrots peeled and sliced into 2" pieces
- 8 oz mushrooms halved
- 3 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 1/2 tsp thyme chopped
- 1 cup fresh cranberries
- 2 cups low-sodium beef broth
- 3 tbsp maple syrup
- 1 tbsp cornstarch
Instructions
- Season the chuck roast liberally with salt + pepper all over.
- Poke holes in the roast and insert garlic slices into the holes. Rub with 1 Tbsp. oil.
- Heat a large pot, over high heat (preferably a Dutch oven). Heat 1 Tbsp. oil. Sear the roast 3-4 minutes per side and then remove and set aside.
- Sauté the onion for 3 minutes before adding the carrots and mushrooms and cooking 5 more minutes. Remove and set aside.
- Add the balsamic vinegar and deglaze the pan, scraping up any cooked-on pieces from the pan.
- Add the tomato paste, Worcestershire, thyme and cranberries and cook for 1-2 minutes, stirring until aromatic. Pour in broth and maple syrup and stir. Add the meat and veggies back in the pan and cover.
- Let the roast come to a boil and then reduce to a low simmer. Let cook for 3-4 hours until meat is falling apart and tender. Cut away kitchen twine and place roast and vegetables on a serving plate.
- To make a sauce, bring the remaining liquid to a low boil in the pan. Skim away any visible fat. Mix cornstarch with 1 Tbsp. cold water, stir into the sauce and bring to a low boil for 2-3 minutes. Serve with the meat and veggies over mashed potatoes, polenta or egg noodles.