Slow Cooker Cranberry Balsamic Pot Roast — 38g Protein
Beef chuck roast slow cooked with cranberries, balsamic and rosemary. 38g protein — 8 hours 20 minutes, serves 6.
Equipment
- A large slow cooker (6 quart) for the long low cook
- A large skillet for searing the roast before it goes in
- A carving knife for slicing or shredding the tender beef
- An instant-read meat thermometer for checking the roast is done
Ingredients
- 1.4 kg beef chuck roast about 3 lb
- 1 1/2 cups fresh or frozen cranberries
- 1/3 cup balsamic vinegar
- 1 medium onion sliced
- 4 garlic cloves minced
- 3 carrots peeled and cut into thick chunks
- 2 sprigs fresh rosemary
- 1 cup beef stock low sodium
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
Instructions
- Pat the chuck roast dry and season it all over with salt and pepper.
- Heat the olive oil in a large skillet over high heat and sear the roast for 3–4 minutes per side, until browned all over.
- Place the sliced onion and carrots in the bottom of the slow cooker and lay the seared roast on top.
- Scatter over the cranberries and garlic, tuck in the rosemary sprigs, and pour over the balsamic vinegar, beef stock and brown sugar.
- Cover and cook on low for 8 hours, until the beef is fall-apart tender and the cranberries have burst into a sauce.
- Lift the roast onto a board and rest it for 10 minutes. Taste the sauce and add a pinch of salt if it needs it.
- Slice or shred the beef and serve on a platter with the carrots, spooning the glossy cranberry sauce over the top.
Notes
Sear before slow cooking — don't skip it. Cook on low for the full 8 hours. Rest 10 minutes before slicing. Keeps 4 days refrigerated, freezes 3 months.