Winter Pot Roast with Balsamic Cranberry Sauce
As the winter chill sets in, there’s nothing like the warmth of a cozy kitchen filled with the rich, savory aromas of a sumptuous pot roast. The kitchen becomes a haven, a retreat where the fragrance of gently simmering beef mingles with the sweet, tart notes of balsamic cranberry sauce, wrapping you in a tender embrace. This dish brings back memories of family gatherings, where hearty meals brought everyone together around the table, sharing stories and laughter.
This Winter Pot Roast with Balsamic Cranberry Sauce transforms a simple beef chuck roast into an unforgettable feast, perfect for a comforting weeknight dinner or a festive family gathering. It’s easy to prepare, and its tantalizing flavors will keep your loved ones coming back for seconds—or thirds!
So, gather your loved ones close and let’s take a journey into this delightful, heartwarming dish. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting Flavor: The combination of balsamic vinegar and cranberry sauce creates a comforting, sweet-tart glaze that beautifully complements the tender beef.
- Family-Friendly: This pot roast is a guaranteed crowd-pleaser, making it perfect for family dinners or holiday gatherings.
- Simple to Prepare: With just a few simple steps, you can enjoy a hearty meal without spending the whole day in the kitchen.
- Versatile Ingredients: Use seasonal veggies or add your own favorites for a personal touch.
- Hearty Leftovers: The flavors only get better the next day, making it ideal for meal prep and easy lunches.
Gather These Simple Ingredients
- 3 to 4 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup balsamic vinegar
- 1 cup cranberry sauce
- 2 carrots, cut into chunks
- 2 potatoes, cut into chunks
- Fresh thyme or rosemary for garnish
How to Make Winter Pot Roast with Balsamic Cranberry Sauce
- Preheat your oven to 325°F (165°C).
- Season the beef chuck roast with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
- Remove the roast and set it aside. In the same pot, add onion and garlic; sauté until softened.
- Stir in beef broth, balsamic vinegar, and cranberry sauce; mix well.
- Return the roast to the pot, adding carrots and potatoes around it.
- Cover and bake in the preheated oven for about 3 hours, or until the meat is tender.
- Remove from oven and let rest before slicing.
- Serve with the sauce and vegetables, garnished with fresh thyme or rosemary.
Delicious Variations to Try
- Herbed Variation: Add a bouquet garni of fresh herbs like thyme, rosemary, and bay leaves for a fragrant twist.
- Mushroom Medley: Incorporate mushrooms into the mix by adding a cup of sliced mushrooms to the pot for an earthy flavor.
- Zesty Citrus: Add the zest and juice of one orange to the sauce for a bright, zesty kick that pairs beautifully with the cranberry.
- Creamy Element: For a richer sauce, stir in a dollop of crème fraîche or sour cream just before serving, creating a creamy, indulgent finish.
Chef Emma’s Helpful Tips
- Make Ahead: This pot roast can be made a day in advance. The flavors will develop even more as it sits in the fridge overnight. Just reheat gently before serving!
- Ingredient Swaps: Don’t have beef broth? Use vegetable broth for a lighter version, or even apple juice for a sweet flavor.
- Slicing Tip: For super tender slices, let the roast rest for at least 15 minutes before slicing against the grain.
- Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat in the oven or on the stovetop to enjoy!
What’s Inside – Nutrition Breakdown
- Servings: 8
- Calories: 350
- Carbs: 20g
- Sugar: 6g
- Fat: 18g
- Protein: 30g
- Sodium: 650mg
Frequently Asked Questions
- Can I make this ahead? Yes! This pot roast is perfect for making ahead of time. Just reheat before serving for maximum flavor.
- Can I use different ingredients? Absolutely! Feel free to swap out veggies for what you have on hand or even use a different cut of beef.
- How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days.
- How long does it last? Leftovers can be safely stored in the fridge for up to 3 days or frozen for up to 3 months.
A Cozy Closing Note
This Winter Pot Roast with Balsamic Cranberry Sauce is more than just a meal—it’s a heartwarming experience that brings comfort and joy to your dinner table. The tender, flavorful beef paired with a rich sauce and hearty vegetables creates the perfect cozy treat for those chilly winter nights.
Save this Winter Pot Roast with Balsamic Cranberry Sauce to your cozy recipes board so it’s ready when you need a delightful meal!
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Winter Pot Roast with Balsamic Cranberry Sauce
- Total Time: 195 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A heartwarming winter pot roast featuring tender beef chuck and a sweet-tart balsamic cranberry sauce, perfect for family gatherings.
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup balsamic vinegar
- 1 cup cranberry sauce
- 2 carrots, cut into chunks
- 2 potatoes, cut into chunks
- Fresh thyme or rosemary for garnish
Instructions
- Preheat your oven to 325°F (165°C).
- Season the beef chuck roast with salt and black pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
- Remove the roast and set it aside. In the same pot, add onion and garlic; sauté until softened.
- Stir in beef broth, balsamic vinegar, and cranberry sauce; mix well.
- Return the roast to the pot, adding carrots and potatoes around it.
- Cover and bake in the preheated oven for about 3 hours, or until the meat is tender.
- Remove from oven and let rest before slicing.
- Serve with the sauce and vegetables, garnished with fresh thyme or rosemary.
Notes
This pot roast can be made a day in advance, and the flavors develop as it sits in the fridge overnight. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pot roast, winter recipes, comfort food, family dinner, beef chuck roast