Do cranberries go with roast beef?

Yes, cranberries add brightness and tang that cut through the richness of beef, balancing every bite.

What meat goes with cranberry?

Cranberries pair beautifully with beef, pork, turkey, and chicken. Their tartness enhances savory meats without overpowering them.

Absolutely. It creates a sweet-tart contrast that highlights the beef’s depth, especially when mixed with balsamic and brown sugar.

A good sear, slow braising, and enough liquid. Don’t rush it — time and moisture create tenderness.

Rich, tender beef slow-braised with cranberries, balsamic vinegar, and thyme — a festive, hearty centerpiece for any Christmas dinner.

Scale

3 to 4 pounds beef chuck roast

1 ½ teaspoons salt

1 teaspoon black pepper

2 tablespoons olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

2 cups beef broth

½ cup balsamic vinegar

3 tablespoons brown sugar

1 ½ cups whole cranberries (fresh or frozen)

4 to 5 sprigs fresh thyme

4 carrots, peeled and halved (optional)

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1. Dry the beef and season with salt and pepper.

2. Sear on all sides in hot oil until browned, then remove.

3. In the same pot, cook the onion until soft.

4. Add garlic and cook briefly until fragrant.

5. Deglaze with balsamic vinegar, scraping up browned bits.

6. Stir in beef broth and brown sugar, then return the roast.

7. Scatter cranberries, thyme, and optional carrots around the meat.

8. Cover and braise in a 325°F (163°C) oven for 3 to 3.5 hours until the beef is tender.

9. Let the roast rest for 10 minutes after cooking.

10. Skim fat from the sauce and simmer to thicken if desired.

11. Slice or shred the beef and pour glaze over before serving.

To thicken the glaze, simmer after cooking or add a cornstarch slurry.

Improves in flavor the next day and is ideal for meal prep.

Frozen cranberries can be used directly from the freezer.