BEEF ROAST WITH CRANBERRY GRAVY

Beef Roast with Cranberry Gravy image

Provided by Taste of Home

Categories Dinner

Time 7h40m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

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., 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., 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.

Nutrition Facts :