Fall apart, ultra tender chunks of beef, bursts of fresh mushroom and cranberry smothered in the most incredible red wine gravy. My friends, this is not just another beef pot roast. This is an epic Cranberry Mushroom Pot Roast that takes this recipe to the next level!
This Cranberry Mushroom Pot Roast is ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender beef chunks that can be pulled apart, served with a wickedly delicious mushroom and cranberry infused gravy. Pair it with some creamy mash and you are in for a treat.
It’s forgiving because if the meat is not tender enough for you, you can just leave it in the oven for a little longer until it becomes nice and tender. Even if you cook it for an hour longer than the recipe calls for, it will still come out juicy. If the gravy gets too thick, no dramas, just add a splash of water. And if it’s brothy or too liquidy, dip a big piece of crusty bread into the gravy and soak up all the concentrated cranberry, mushroom, herbs, red wine & beef fat flavors. Altering between the juicy broth-soaked bread and tender slow-cooked beef makes for a delicious dining experience that is meant to be savored.
This recipe call for braising the beef. If you’re unfamiliar with the term braising, it’s a cooking technique that requires you to sear the ingredients at a moderately high heat for a short period before finishing the cooking process at a very low heat for a long amount of time. Usually this process involves the use of a Dutch oven, aka a pot that can be used both on the stovetop and in the oven, like Staub
I cooked mine at 325 F, for about 4 hours, until it was fork tender. You can choose to cook this recipe via a slow cooker or pressure cooker as well. No matter what method you use, simply do not stop until the meat is tender.
This, my friends, is what the ultimate comfort food looks like and I just want to sit on the sofa and eat it straight from the pot.
- 1 (4-5) lb short rib or chuck roast
- 1 large onion, roughly chopped
- 1 garlic, halved
- 1 medium carrot, roughly sliced
- 1 cup red wine
- 1 cup beef broth
- 2 cups mushrooms, sliced
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- few sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup fresh or frozen cranberries
- 2 tbsp honey
- 2 tbsp oil
- salt
- pepper
- Serving suggestions:
- Mashed potatoes, egg noodles, risotto, red wine, fresh crusty bread
- Preheat the oven to 325 F.
- Generously season the beef with salt and pepper all over.
- Heat Dutch oven, over high heat. Add one tablespoon of oil. Add the beef and sear well on all sides, about 4 minutes per side. Remove the meat from the pan.
- To the same pot add another tablespoon of oil and add the onion and carrots. Cook over medium high heat until the veggies are just slightly browned, but not cooked through, about 3 minutes.
- Carefully pour in the wine and deglaze the pan, scraping up any brown bits off the bottom.
- Add the meat back to the pot and cover with beef broth, the Worcestershire sauce and the balsamic vinegar.
- Throw in the mushrooms, browned veggies, thyme, rosemary, garlic and honey.
- Cover the Dutch oven and place in the oven. Roast for about 3:45 hours or until the roast is tender. Add cranberries and cook for another 15 minutes.
- Serve over mashed potatoes or egg noodles. Don’t forget to generously pour the gravy as well.
This looks effin spectacular. This looks like such comfortable and inviting food.
Yes indeed! Thank you so much Ben!