Beef Roast with Cranberry Gravy

Name: Beef Roast with Cranberry Gravy
Prep time: 40 min
Cook time: 7 h
Total time: 7 h 40 min
Yield: 6 servings.
Ingredients: 1 boneless beef chuck roast (3 to 4 pounds); 2 teaspoons salt; 1 teaspoon pepper; 2 tablespoons canola oil; 2 medium carrots, finely chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 1 cup cranberry juice; 3/4 cup water; 1/2 cup fresh or frozen cranberries; 1/2 cup balsamic vinegar; 2 fresh thyme sprigs; 1 bay leaf; 3 tablespoons cornstarch; 3 tablespoons cold water

TOTAL TIME: Prep: 40 min. Cook: 7 hours YIELD: 6 servings.

I can easily get this robust recipe ready in the morning and let it cook all day so that it's ready for dinner when I get home at night. The hearty beef dish is also good for the weekends when we want to spend time outdoors or on day trips.—Diane Nemitz, Ludington, Michigan

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
2 teaspoons salt
1 teaspoon pepper
2 tablespoons canola oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
1 cup cranberry juice
3/4 cup water
1/2 cup fresh or frozen cranberries
1/2 cup balsamic vinegar
2 fresh thyme sprigs
1 bay leaf
3 tablespoons cornstarch
3 tablespoons cold water

Directions

1. Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker.
2. Add carrots and onion to drippings; cook and stir over medium heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Spoon vegetables around roast; add cranberry juice, 3/4 cup water, cranberries, vinegar, thyme and bay leaf. Cook, covered, on low 7-9 hours or until meat is tender.
3. Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring cooking juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with roast.

Nutrition Facts

6 ounces cooked beef with 1/3 cup sauce: 501 calories, 26g fat (9g saturated fat), 147mg cholesterol, 896mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 45g protein.