Cranberry Christmas Roast (Oven + Slow Cooker)
Make Christmas Roast with a cranberry-balsamic glaze in either the oven or slow cooker. Fork-tender, flavor-packed, and ridiculously good!
Ingredients
- 1/3 cup balsamic vinegar
- 1/4 cup jellied cranberry sauce
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 3 pound chuck roast
- 2 tablespoons flavorless oil (I like light olive oil or avocado oil)
- 1/2 cup (8 fl oz) beef stock
- 2 cups fresh or frozen cranberries
- 4 sprigs fresh thyme
Instructions
- Make the Marinade: In a large zip-top bag, combine 1/3 cup balsamic vinegar, 1/4 cup jellied cranberry sauce, 3 tablespoons packed light brown sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon coarse ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes. Whisk well or squish the bag to fully incorporate the cranberry sauce.
- Pierce and Marinate the Roast: Use a knife or fork to pierce the 3 pound chuck roast all over. Place the meat in the bag with the marinade. Seal and refrigerate for at least 3 hours or overnight.
- Preheat the Oven: Preheat oven to 350°F.
- Dry and Sear the Roast: Remove the roast from the marinade, allowing excess to drip off into the bag. Blot dry with paper towels. In a large oven-safe skillet (preferably cast iron), heat 2 tablespoons flavorless oil over medium-high heat. Sear roast on all sides for 1–2 minutes per side until browned. Transfer to a plate.
- Add Sauce Ingredients: Pour the marinade into the hot skillet. Add the 1/2 cup (8 fl oz) beef stock, 2 cups fresh or frozen cranberries, and 4 sprigs fresh thyme. Stir to combine, then return the seared roast to the skillet.
- Roast and Baste: Transfer the skillet to the oven. Bake for about 1 hour, basting every 15 minutes, until the internal temperature reaches 145°F for medium or longer for more well-done meat.
- Rest the Roast: Remove from oven, tent with foil, and let rest for 15–20 minutes before slicing and serving.
Notes
Make-Ahead Tips: Marinate the roast the night before to save time. Flip the bag halfway through marinating for even flavor (if possible).
Storage: Store leftover roast in an airtight container in the refrigerator for up to 3 days.
Freezing Tips: Freeze sliced or shredded roast in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Tips: Reheat in a covered skillet with a splash of beef stock over medium-low heat until warmed through, or use the microwave in 30-second bursts.
Roast Tips: You can use almost any kind of roast for this recipe. Chuck roast is my top choice for its tenderness and rich flavor. A ribeye roast is another fantastic (but pricier) option. Cheaper cuts will still taste great but may not be as melt-in-your-mouth tender.
Marinade Tips: Piercing the meat with a fork before marinating allows the flavor to soak in deeper. Whisk or smush the marinade to fully incorporate the cranberry sauce before adding the meat.
Pan Tips: A cast iron skillet is ideal for searing and oven-roasting. If you don’t have one, use any oven-safe skillet. No oven-safe pan? Sear in a skillet and transfer to a baking dish before roasting. Or skip the oven altogether and use the slow cooker method instead.
SLOW COOKER INSTRUCTIONS
Follow steps 1–3 above. Transfer to Slow Cooker: Place the roast in the slow cooker. Add the marinade, consommé, cranberries, and thyme. Cook: Cover and cook on low for 6–8 hours, or until the beef is tender and pulls apart easily.
Follow steps 1–3 above. Transfer to Slow Cooker: Place the roast in the slow cooker. Add the marinade, consommé, cranberries, and thyme. Cook: Cover and cook on low for 6–8 hours, or until the beef is tender and pulls apart easily.
Nutrition
Serving: 1 | Calories: 524cal | Carbohydrates: 18g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 426mg | Sugar: 13g | Fiber: 2g | Calcium: 56mg | Iron: 5mg