Thrill of the Grill🔥Sale thru May 31!

5% OFF + Free Item when you Subscribe & Save

RECIPE: Beef Roast with Cranberry Molasses

written by

Sarah Hayes

posted on

May 29, 2021

Fancy enough for company, easy enough for after a ski day. I love to start it in the morning and let it cook in the crockpot all day while I'm working or playing. It is a frequent request with friends and family alike. 

Ingredients:

  • 2+ lb beef roast (tri tip roast, chuck roast, rump roast)
  • 1 Tbsp salt
  • 1 tsp paprika
  • 1 tsp mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp pepper
  • a pinch of cayenne pepper, optional
  • 1/3 cup cranberry molasses (or similar, see below)
  • 1 tablespoon olive oil
  • 6 onions, thinly sliced
  • 1/3 cup barbecue sauce
  • 1/3 cup reduced-sodium beef broth
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Molasses (makes 1-1.25 c)
  • 4 cups juice, cranberry, chokecherry or pomegranate or similar
  • 2/3 cup sugar
  • 1/3 cup fresh lime juice

Tools:

Dutch oven or similar stovetop and oven safe cooking vessel with a tight lid -OR- a crockpot.

Instructions:

  1. Prepare dry rub by mixing 1 Tbsp salt, 1 tsp paprika, 1 tsp mustard, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp pepper, and, optionally, a pinch of cayenne pepper.  Rub it all over your thawed roast and allow to marinade in the fridge 3 hrs to overnight.
  2. Make molasses by mixing 4 cups chokecherry or pomegranate juice, 2/3 cup sugar, and 1/3 cup fresh lime juice in medium saucepan. Simmer on medium heat until mixture reduces to 1 to 1-1/4 cups, stirring often. Molasses can be made ahead of time and stored in an airtight container for up to 1 month (I usually make this ahead).
  3. Heat oil in large skillet over medium-high heat. Add onions and cook 20 to 30 minutes until caramelized, stirring often. Lower heat if necessary. Meanwhile, combine 1/3 c molasses, barbecue sauce, broth, and mustard in small bowl. Add molasses mixture to skillet after onions are caramelized; stirring to combine.
  4. Preheat oven to 325°F or prepare your crockpot.
  5. Sear roast over medium-high heat by adding 1 Tbsp oil to a pan and using tongs to each side into contact with the pan for 1-2 minutes (See this video, if you need help).  I do this in the dutch oven on the stovetop that I also use to cook the roast in the oven.
  6. Cover seared roast with onions, cover tightly, and cook until it is fork-tender about 3+ hrs, or cook in the crockpot on high for 6-8 hrs.
  7. Remove roast from cooking vessel, rest for 10-15 minutes.
  8. Carve and serve with the caramelized onions.

More from the blog

RECIPE: One Pan Apple Pork Chop Dish

I love a recipe that harmonizes just the right flavors all in one pan.  Fresh fruit and herbs are contrasted by tangy mustard, and they simmer together and blend with savory pasture raised pork chops to bring you joy on a plate.  Ingredients 2 Tbsp olive oil4 Ramstead Ranch pork chops or pork steaks2 tsp Dijon mustard2 C bone broth2 Tbsp fresh herbs, rosemary works well, thyme or sage would work well, too, and best you use a blend.2 medium apples, sliced thin1 large onion, sliced thinSalt and pepper to taste Tools 12-inch skillet or cast ironWisk, bowl, and a nice, sharp knife Instructions Thaw pork chops and season with salt and pepper.Add 1 Tbsp to your pan and heat on high until oil smokes.  You want you pan HOT!Sear pork chops, about 2 min per side.  Remove the chops from heat.Lower heat to medium high.  Add 1 Tbsp olive oil to pan.  Heat oil and add onions and apples.  Turn occasionally slightly toasted, about 5 min.  Add salt, pepper, and fresh herbs, and stir.  Cook onions until they are translucent.Whisk together bone broth and mustard, and add to apple-onion mixture.  Nest pork chops in pan making sure to surround the chops with the apple-onion mixture.Simmer for additional 4 min, until chops are cooked through.Enjoy!

RECIPE: Sirloin Tip Beef Stroganoff

This meal is comfort food in a bowl! You can make it fancy with homemade noodles, or keep it easy and use whatever you have on hand. For maximum flavor, add drippings from pot roast or short ribs to your sauce!