Name: Beef Roast with Cranberry Gravy
Prep time: 40 min
Cook time: 40 min
Yield: 6
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Beef Roast with Cranberry Gravy

1. 1 boneless beef chuck roast (3 to 4 pounds) -

2. 2 teaspoons salt -

3. 1 teaspoon pepper -

4. 2 tablespoons canola oil -

5. 2 medium carrots, finely chopped -

6. 1 medium onion, chopped -

7. 2 garlic cloves, minced -

8. 1 cup cranberry juice -

9. 3/4 cup water -

10. 1/2 cup fresh or frozen cranberries -

11. 1/2 cup balsamic vinegar -

12. 2 fresh thyme sprigs -

13. 1 bay leaf -

14. 3 tablespoons cornstarch -

15. 3 tablespoons cold water -

How to cook deliciously - Beef Roast with Cranberry Gravy

1. Stage

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. Stage

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. Stage

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.