Cranberry Balsamic Roast Beef Crockpot Dinner
Cranberry balsamic roast beef crockpot style is a special-occasion dinner that takes ten minutes of work. A chuck roast cooks all day in cranberry sauce and balsamic vinegar until it is tender, with a sweet-tart glaze. It is a good choice for holiday meals.
8
servings15
minutes9
hoursA chuck roast cooks low in cranberry sauce, balsamic vinegar and beef broth until fork-tender. The sauce is thickened into a glossy glaze.
Ingredients
3 to 4 lb boneless beef chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 can (14 oz) whole berry cranberry sauce
1/3 cup balsamic vinegar
1/2 cup low-sodium beef broth
2 tbsp Dijon mustard
2 tbsp soy sauce
4 cloves garlic, minced
1 large red onion, sliced
3 sprigs fresh rosemary
1 tbsp cornstarch mixed with 2 tbsp cold water
Fresh rosemary, for garnish
Directions
- Pat the roast dry and season with salt and pepper.
- Sear it in the olive oil in a hot skillet for 3 to 4 minutes per side until deeply browned.
- Place the red onion in the bottom of a 6-quart slow cooker, and set the roast on top.
- Whisk the cranberry sauce, balsamic, broth, mustard, soy sauce and garlic. Pour over the roast.
- Tuck the rosemary sprigs alongside the meat.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours.
- The roast is ready when it shreds easily and reads at least 195°F.
- Move it to a platter and cover with foil. Discard the rosemary stems.
- Pour the juices into a saucepan, skim the fat, and bring to a simmer.
- Whisk in the slurry, cook 2 minutes until glossy, then slice or shred the beef and pour the glaze over it.
Notes
- A bottom round or rump roast also works but may be drier. Use fresh or frozen cranberries and 1/3 cup sugar if you do not have canned sauce. Store leftovers for four days. Serve with mashed potatoes and roasted Brussels sprouts.
Why cranberry and balsamic suit a chuck roast
A chuck roast is rich and beefy, and it can handle a bold sauce. Cranberry sauce adds sweetness and tang, and balsamic vinegar adds a deep, wine-like acid. Together with mustard and soy sauce, they make a glaze that looks and tastes like a holiday dinner, with very little work.
The slow cooker does the hard part. This cranberry balsamic roast beef crockpot dinner cooks for eight to nine hours on LOW, long enough for the collagen in the chuck to turn to gelatin. The meat shreds with a fork, and the juices become a glossy sauce on the stove. A rosemary sprig adds a pine note that goes well with the fruit. It also scales up easily, so a larger roast fits a bigger table.
Ingredient notes
Chuck roast: Three to four pounds of boneless chuck with plenty of marbling. Lean roasts like bottom round turn drier.
Whole berry cranberry sauce: A 14 ounce can adds sweetness, tang and body. The berries break down in the pot.
Balsamic vinegar: A third of a cup. A decent mid-range bottle gives a rounder flavor than the sharpest, cheapest kind.
Dijon mustard and soy sauce: Two tablespoons of each add savory depth and keep the sauce from being too sweet.
Red onion and garlic: A large sliced red onion and four cloves of garlic give a sweet, savory base under the roast.
Fresh rosemary: Three sprigs go into the pot and a few more for garnish. Pull the stems out before serving.
Tips for the best result
Sear the roast well: Three to four minutes per side in a hot skillet gives a deep brown crust. Dry the meat first, or it steams instead of browns.
Skim the fat: Beef juices carry a layer of fat. Skim it off before you simmer the sauce, or the glaze turns greasy.
Cook until tender: The most common mistake is stopping at a safe temperature. The beef needs to reach at least 195°F and shred easily. If it still resists a fork, give it another 30 to 45 minutes. Then thicken the sauce with cornstarch for two minutes until glossy. Sliced thin, the roast also works cold in a sandwich the next day.
Swaps and variations
A bottom round or rump roast also works but may be drier. Use fresh or frozen cranberries and a third of a cup of sugar if you do not have the canned sauce. Add a splash of orange juice for a bright note, or a pinch of cinnamon for warmth.
What does not work is a thin, lean steak. It overcooks and turns tough in the sauce, so keep it to a marbled roast.
What to serve with it
Mashed potatoes and roasted Brussels sprouts are the right partners, along with warm rolls. Serve the beef on a platter and pour the glaze over it, then garnish with fresh rosemary. It fits a holiday table well, and you can keep the pot on WARM while you finish the sides. Roasted carrots or a salad of bitter greens balance the sweetness of the glaze, and a bottle of red wine fits the table. Shred the beef right in the pot if you want it to soak in the sauce.
Storing, freezing and reheating
Store leftovers for four days in the fridge, covered with the glaze so the beef stays moist. It makes excellent sandwiches with a little mustard.
Freeze the beef in its sauce for up to three months. Thaw overnight, then reheat in a covered pan over low heat with a splash of broth. A squeeze of orange or a drop of balsamic revives the flavor.
Cranberry Balsamic Roast Beef Crockpot Dinner at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 14, led by to 4 lb boneless beef chuck roast, kosher salt, black pepper, olive oil
Tips for Cranberry Balsamic Roast Beef Crockpot Dinner
A bottom round or rump roast also works but may be drier. Use fresh or frozen cranberries and 1/3 cup sugar if you do not have canned sauce. Store leftovers for four days. Serve with mashed potatoes and roasted Brussels sprouts.
Cranberry Balsamic Roast Beef Crockpot Dinner FAQ
How long does Cranberry Balsamic Roast Beef Crockpot Dinner take?
Cranberry Balsamic Roast Beef Crockpot Dinner takes 9 hours of cooking after 15 minutes of prep.
How many people does Cranberry Balsamic Roast Beef Crockpot Dinner serve?
This recipe makes 8 servings.
What do I need to make Cranberry Balsamic Roast Beef Crockpot Dinner?
14 ingredients, led by to 4 lb boneless beef chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
