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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
- 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.
- 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. Yield: 6 servings.
Originally published as Beef Roast with Cranberry Gravy in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p26