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Poultry, Meat, Seafood

Spiced Beef Roast with Balsamic Cranberry Cherry Chutney

Post by in Poultry, Meat, Seafood on 2018-02-01 00:46:21
Normal 20 minutes Serves 4-6
Take the stress out of cooking with our slow roasted beef roast topped off with a slightly sweet cherry chutney. Try serving with our Sweetheart Mashed Potatoes with Creamy Cherry Gravy!


  1. For the Roast
  2. 3 lbs beef chuck
  3. 1-2 Tbs brown sugar
  4. ½ cup beef broth
  5. ½ cup red wine
  6. 1 yellow onion, sliced
  7. 4 large cloves of garlic, crushed
  8. 1 carrot, roughly chopped
  9. ½ Tbs ground cinnamon
  10. 1 tsp ground cloves
  11. 1 tsp allspice
  12. ½ tsp ground cardamom
  13. ½ tsp salt
  14. ½ cup fresh parsley
  1. For the Chutney
  2. 1 cup frozen cranberries
  3. 6-8 springs of thyme
  4. ½ cup diced red onion
  5. 3 cloves garlic, sliced
  6. Honey for drizzling
  7. Olive oil for drizzling
  8. 1 tsp Dijon or stone ground mustard
  9. ½ cup Chukar® Sour Cherry Preserves
  10. 1 Tbs of Balsamic Vinegar
  11. ¼ tsp ginger paste or freshly grated ginger


  1. In a roasting pan or crock pot, combine wine and beef broth. Stir in spices and sugar.
  1. Place the beef roast in the pan and baste with liquid.
  1. Add onion, garlic, and carrot to the pot. Place chopped parsley on top of the roast.
  1. Slow roast in a crock pot for 4 hours, basting the roast often with its own liquids, or alternately, bake the roast in the oven at 350 for 45-60 minutes, basting with liquid after ¾ of the cooking time has passed.
  1. Remove roast from oven or crock pot and let rest for 10 min before covering with tin foil to keep warm.
  1. To prepare the chutney, place cranberries, thyme springs, onion and garlic in the bottom of a shallow oven safe pan.
  1. Drizzle with honey and olive oil and bake for 25-30 min at 350°F.
  1. Remove pan from oven and transfer contents to a frying pan. Add Dijon or stone ground mustard, Chukar® Sour Cherry Preserves, balsamic vinegar, ginger, salt and pepper to the frying pan.
  1. Stir well and let the mixture heat on medium until balsamic vinegar starts to caramelize and the chutney takes on a thick texture (about 8-10 min). More honey may be added to yield a sweeter chutney.
  1. Remove Chutney from pan and serve over roast.