Holiday Braised Beef with Carrots and Cranberries

There is nothing quite like a slow-braised beef on a holiday table — tender, fall-apart meat bathed in a rich, velvety gravy that fills the whole house with warmth. This festive version pairs sweet carrots and ruby-red cranberries with fragrant herbs for a dish that tastes as spectacular as it looks by candlelight.

Why You’ll Love This Recipe

• Perfect for holiday entertaining: The oven does all the work, so you can set the table and enjoy time with your guests while dinner braises low and slow.
• Rich, festive flavor: A deep red wine and beef broth braising liquid, brightened with cranberries and fresh herbs, creates a gravy worthy of a special occasion.
• One-pot comfort: Everything cooks together in a single Dutch oven, from the initial sear to the finished gravy, for easy serving and easy cleanup.
• Make-ahead friendly: Braised beef tastes even better the next day, so you can prepare it in advance and simply reheat before your holiday feast.

Ingredients

• 3–3.5 lb beef chuck roast
• 4 large carrots, peeled and cut into thick chunks
• 1.5 cups fresh cranberries
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 tablespoons olive oil
• 1/3 cup all-purpose flour
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper

Instructions

1. Season and sear the beef. Pat the chuck roast dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until deeply browned, about 8–10 minutes total. Remove and set aside.
2. Build the braising liquid. In the same pot, sauté the onion and garlic for 2–3 minutes until softened. Stir in the tomato paste and cook for 1 minute, then pour in the red wine, scraping up the browned bits. Add the beef broth, brown sugar, thyme, rosemary, and bay leaves and bring to a gentle simmer.
3. Braise low and slow. Return the beef to the pot, cover with a tight-fitting lid, and braise in a preheated 325°F (165°C) oven for 2.5 hours, turning the roast once halfway through, until nearly fork-tender.
4. Add the carrots and cranberries. Nestle the carrots into the braising liquid and scatter in the cranberries. Cover and braise for 45–60 minutes more, until the carrots are tender and the beef shreds easily with a fork. Discard the herb stems and bay leaves; if the gravy is thin, simmer uncovered on the stovetop for a few minutes to thicken.
5. Serve. Slice or shred the beef, spoon the carrots, cranberries, and plenty of the rich gravy over the top, and serve hot with warm bread rolls to soak up every last drop.

Serving Suggestions

• Serve over creamy mashed potatoes or buttered egg noodles to catch the luscious gravy.
• Pair with warm, crusty bread rolls and a simple green salad dressed with a sharp vinaigrette to balance the richness.
• A glass of the same red wine you cooked with makes the perfect holiday table companion.

Storage Tips

Leftovers keep beautifully in an airtight container in the refrigerator for up to 4 days — the flavors deepen overnight, making this an ideal make-ahead holiday dish. It also freezes well for up to 3 months; thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of beef broth if the gravy needs loosening.