Can I make Crockpot Cranberry Balsamic Beef Roast ahead of time?

Absolutely. In fact, this roast tastes even better the next day as the flavors deepen overnight. Cook it a day ahead, let it cool, and store it in an airtight container in the fridge. When you’re ready to serve, reheat it slowly in the crockpot or on the stovetop with a splash of beef broth to loosen the sauce.

Can I use a different cut of beef for Crockpot Cranberry Balsamic Beef Roast?

Yes. While chuck roast gives the most tender and flavorful result, brisket or bottom round roast also work. Just remember that leaner cuts may turn out slightly less juicy, so monitor cooking time and don’t skip the broth.

What sides go best with this recipe?

This Crockpot Cranberry Balsamic Beef Roast pairs beautifully with mashed potatoes, roasted carrots, buttered green beans, or fluffy dinner rolls. If you’re planning a full holiday spread, serve it with cranberry-studded wild rice or garlic mashed potatoes for a classic pairing.

Can I make it without cranberry sauce?

You can substitute 2 cups of fresh or frozen cranberries and increase the brown sugar by one tablespoon. The sauce will be slightly more tart but still delicious.

Cranberry Balsamic Ribeye Roast – Holiday Slow Cooker Favorite

Description

Slow-cooked beef chuck roast simmered in cranberry sauce and balsamic vinegar until fork-tender, a sweet and tangy holiday classic made easy in your crockpot.

Ingredients

3–4 lbs beef chuck roast

1 can whole cranberry sauce (14 oz)

1/2 cup beef broth

1/4 cup balsamic vinegar

2 tablespoons brown sugar

1 tablespoon soy sauce

1 onion, sliced

3 cloves garlic, minced

1 teaspoon thyme

1/2 teaspoon black pepper

Salt to taste

Instructions

1. Season the beef chuck roast with salt and pepper. Place it in your crockpot with sliced onions and minced garlic.

2. In a bowl, whisk together the cranberry sauce, balsamic vinegar, beef broth, brown sugar, soy sauce, thyme, and pepper. Pour the mixture evenly over the roast.

3. Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is fork-tender.

4. Shred (or not as you like it) the beef with two forks directly in the crockpot and stir to coat in the cranberry-balsamic sauce.

5. Serve warm with mashed potatoes, roasted vegetables, or fresh bread.

Notes

This Crockpot Cranberry Balsamic Beef Roast makes excellent leftovers, store them in airtight containers for up to 3 days or freeze for up to 3 months.

Reheat gently with a splash of broth to keep the sauce silky.

You can substitute brisket or bottom round roast for chuck, but cooking times may vary slightly.

Add a cornstarch slurry during the last 30 minutes if you prefer a thicker sauce.

Prep Time: 15 mins
Cook Time: 8 hrs
Category: Dinner, Holiday, Slow Cooker
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 395kcal
Sugar: 13g
Sodium: 580mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 36g
Cholesterol: 95mg

Keywords: Crockpot Cranberry Balsamic Beef Roast, slow cooker beef, holiday roast, balsamic beef, cranberry beef recipe