Crockpot Cranberry Balsamic Beef Roast

Instructions:

1. Season the beef chuck roast generously with salt and pepper.
2. Place the chopped onion and minced garlic in the bottom of the crockpot.
3. Set the seasoned roast on top of the vegetables.
4. Scatter the cranberries around the beef.
5. In a small bowl, whisk together the beef broth, balsamic vinegar, brown sugar, soy sauce, and Worcestershire sauce.
6. Pour the mixture evenly over the roast.
7. Add dried thyme or fresh sprigs on top.
8. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fork-tender.
9. Shred the beef directly in the crockpot and mix it into the sauce to coat thoroughly.

Variations

• Add a splash of orange juice or a few orange zest strips for a brighter citrus note.
• Substitute honey or maple syrup for the brown sugar for a different sweetness profile.
• Use pork shoulder instead of beef for a slightly sweeter, milder finish.
• Stir in mushrooms or carrots during the last few hours of cooking for added texture.

Tips

• Searing the roast before placing it in the crockpot can deepen the flavor, though it’s optional.
• If the sauce is thinner than you’d like, simmer it uncovered in a saucepan for a few minutes to reduce and thicken.
• Let the roast rest for 10 minutes before shredding to help it retain moisture.
• Serve over mashed potatoes, egg noodles, or polenta to showcase the rich, tangy-sweet gravy.