Description
This Cranberry Christmas Roast is a festive and flavorful dish perfect for holiday dinners. Featuring a tender 3-pound chuck roast marinated in a tangy balsamic and cranberry sauce, then seared and slow-roasted in the oven with fresh cranberries and thyme, this recipe combines savory and sweet flavors for a deliciously tender and aromatic centerpiece.
Ingredients
Marinade
- 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
Roast and Sauce
- 3 pound chuck roast
- 2 tablespoons flavorless oil (light olive oil or avocado oil recommended)
- 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 balsamic vinegar, jellied cranberry sauce, packed light brown sugar, kosher salt, coarse ground black pepper, garlic powder, and red pepper flakes. Whisk or squish the bag until the cranberry sauce is fully incorporated.
- Pierce and Marinate the Roast: Use a knife or fork to pierce the chuck roast all over to allow the marinade to penetrate. Place the meat in the bag with the marinade, seal, and refrigerate for at least 3 hours or overnight for best flavor infusion.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for roasting.
- Dry and Sear the Roast: Remove the roast from the marinade, letting excess drip back into the bag. Blot the surface dry with paper towels. Heat flavorless oil in a large oven-safe skillet (cast iron preferred) over medium-high heat. Sear the roast on all sides for 1–2 minutes per side until a golden-brown crust forms. Transfer the roast to a plate temporarily.
- Add Sauce Ingredients: Pour the marinade from the bag into the hot skillet. Add beef stock, fresh or frozen cranberries, and fresh thyme sprigs. Stir gently to combine. Return the seared roast to the skillet, nestling it among the sauce.
- Roast and Baste: Place the skillet in the preheated oven. Bake for about 1 hour, basting the roast with pan juices every 15 minutes to keep it moist. Continue baking until the internal temperature of the roast reaches 145°F for medium doneness, or longer if you prefer it more well-done.
- Rest the Roast: Remove the roast from the oven and tent loosely with foil. Allow it to rest for 15–20 minutes to let the juices redistribute before slicing and serving.
Notes
- Marinating overnight enhances flavor and tenderness.
- Use a meat thermometer to ensure perfectly cooked roast to your preference.
- If you don’t have a cast iron skillet, use any oven-safe pan suitable for searing and roasting.
- Adjust red pepper flakes based on heat preference.
- Leftover roast slices make excellent sandwiches or salads the next day.
- Prep Time: 20 minutes (plus 3 hours to overnight marinating)
- Cook Time: 1 hour
- Category: Roasting
- Method: Roasting
- Cuisine: American
