BALSAMIC CRANBERRY POT ROAST

BALSAMIC CRANBERRY POT ROAST

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.
Recipe and image courtesy of @feastingnotfasting.
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Total Time 4 hours 45 minutes
Course: Main Course
Ingredients Method

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

Method
 

  1. Season the chuck roast liberally with salt + pepper all over.
  2. Poke holes in the roast and insert garlic slices into the holes. Rub with 1 Tbsp. oil.
  3. 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.
  4. Sauté the onion for 3 minutes before adding the carrots and mushrooms and cooking 5 more minutes. Remove and set aside.
  5. Add the balsamic vinegar and deglaze the pan, scraping up any cooked-on pieces from the pan.
  6. 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.
  7. 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.
  8. 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.