Ingredients
1 boneless beef chuck roast (3 to 4 pounds)2 teaspoons salt1 teaspoon pepper2 tablespoons canola oil2 medium carrots, finely chopped1 medium onion, chopped2 garlic cloves, minced1 cup cranberry juice3/4 cup water1/2 cup fresh or frozen cranberries1/2 cup balsamic vinegar2 fresh thyme sprigs1 bay leaf3 tablespoons cornstarch3 tablespoons cold water
Preparation
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.
