RECIPE: Beef Roast with Cranberry Molasses
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.
- 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
Dutch oven or similar stovetop and oven safe cooking vessel with a tight lid -OR- a crockpot.
- 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.
- 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).
- 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.
- Preheat oven to 325°F or prepare your crockpot.
- 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.
- 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.
- Remove roast from cooking vessel, rest for 10-15 minutes.
- Carve and serve with the caramelized onions.