Slow-cooked roast beef with cranberry balsamic sauce, carrots, and fresh herbs

Succulent Roast Beef with Cranberry Balsamic Sauce

Autumn calls for comforting, slow-cooked meals, and this succulent roast beef with cranberry balsamic sauce hits the spot. Tender, juicy, and bursting with rich, tangy flavors, this crock pot recipe is easy to prep and perfect for chilly weekends. Gluten-free options make it accessible for all.

🌿 Mindful Morsel

Cranberries and balsamic vinegar are naturally anti-inflammatory and rich in antioxidants, while garlic, rosemary, and thyme support heart health and immune function. This cozy roast beef is not only delicious but nourishing for your body on colder days.

Recipe Information

  • Servings: 8

  • Prep Time: 10–15 minutes

  • Cook Time: 4–8 hours

  • Total Time: 4 hrs 10 min – 8 hrs 15 min

  • Calories per Serving: ~235 - ~325

Ingredients

  • 1 tbsp olive oil

  • 1 (2–3 lbs) beef roast (brisket, round, or chuck)

  • 1 large yellow onion, chunked

  • 2 tbsp tomato paste

  • 4–6 garlic cloves, minced (or jarred garlic)

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1 tsp fresh rosemary (or ½ tsp dried)

  • ½ tsp red pepper flakes

  • 2 cups beef broth

  • ¼ cup balsamic vinegar

  • ½ cup cranberry sauce

  • 2 tbsp soy sauce (or gluten-free alternative)

  • 4 tbsp maple syrup (or brown sugar)

  • 1 tbsp Worcestershire sauce (or gluten-free alternative)

  • 1–2 cups cranberries (fresh or frozen)

  • 1 lb carrots, sliced into rounds (or use baby carrots)

  • 2 tbsp cornstarch

Instructions

  1. Prep the vegetables and herbs: Slice the carrots into rounds if using whole carrots (skip if using baby carrots). Chunk the onion, strip the rosemary and thyme from the stems, and mince the garlic.

  2. Brown the beef: Heat 1 Tbsp olive oil in a pan over medium-high heat. Brown all sides of the beef roast, about 2–3 minutes per side, then remove from the pan and set aside.

  3. Cook the aromatics: Add the onions to the pan with the leftover beef drippings. Sauté for about 5 minutes until tender. Reduce heat to medium, then stir in the garlic, tomato paste, rosemary, thyme, and red pepper flakes. Cook for about 1 minute until fragrant.

  4. Build the crock pot base: Transfer the onion and herb mixture to the crock pot. Add beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce, stirring to combine. Nestle the beef roast, cranberries, and carrots into the mixture.

  5. Cook: Cover and cook on high for 4–6 hours or low for 6–8 hours, adjusting as needed based on roast size. For shredded beef, cook until it easily pulls apart rather than slicing.

  6. Thicken the sauce (optional): Mix 2 Tbsp cornstarch with 2–3 Tbsp water to make a slurry. Stir into the crock pot in the last 15–30 minutes of cooking to thicken the sauce.

  7. Serve: Spoon the roast beef, vegetables, and sauce onto plates and pair with mashed potatoes, sweet potatoes, or roasted vegetables for a cozy fall meal.

Tips/Notes

  • For extra depth, sear beef with a mix of olive oil and butter.

  • Use gluten-free soy sauce or Worcestershire for a fully gluten-free meal.

  • Pair with Creamy Garlic Mashed Potatoes or Roasted Sweet Potato Wedges for a full meal.

Social Media Callout

This succulent roast beef with cranberry balsamic sauce is cozy, slow-cooked comfort food made mindful. Save it for your next chilly weekend dinner and tag @mmmindfulmorsels on Instagram! I would love to see your dish!