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Cranberry Braised Blade Roast
There’s nothing quite like a slow-braised roast infused with wood smoke, tart cranberries, and deep savory herbs. This comforting dish blends the magic of the smoker with a rich, melt-in-your-mouth blade roast inspired by the cozy, rustic flavors of Half Baked Harvest. The cranberries break down into a glossy, sweet-tart sauce while the beef becomes fall-apart tender—perfect for chilly nights, family gatherings, or holiday meals.
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Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 3–4 lb beef blade roast
- 2 tbsp olive oil
- Salt + black pepper
- 1 large onion, sliced
- 4 garlic cloves, smashed
- 2 cups fresh cranberries
- 1 cup beef broth
- 1 cup apple cider or cranberry juice
- 1/3 cup maple syrup
- 2 tbsp tomato paste
- 1 tbsp Worcestershire
- 2–3 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- 1 bay leaf
- Optional: carrots + baby potatoes to braise in the sauce
INSTRUCTIONS
1. Preheat the Yoder:
Set the YS640 to 250°F using oak, cherry, or a fruitwood pellet for a subtle sweet smoke.
2. Season + Sear the Roast:
Pat the blade roast dry and season generously with salt and pepper.
Heat a cast-iron skillet with olive oil and sear the roast on all sides until deeply browned.
3. Build the Braising Base:
In a cast-iron Dutch oven, add the sliced onions, garlic, fresh cranberries, rosemary, thyme, and bay leaf.
Stir in the beef broth, apple cider, maple syrup, tomato paste, and Worcestershire.
4. Smoke the Roast:
Place the Dutch oven uncovered on the Yoder and smoke for 1 hour to allow the cranberries and aromatics to absorb the smoky flavor.
5. Braise Low + Slow:
Add the seared roast into the Dutch oven.
Cover and continue cooking at 250°F for 3–4 hours, or until the roast is fork-tender and the cranberries have reduced into a rich sauce.
6. Finish + Serve:
Remove the herbs and gently pull the roast into the sauce.
Taste and adjust seasoning as needed.
Serve over mashed potatoes, buttered noodles, or with crusty bread to catch every bit of the cranberry jus.
⸻
Pro Tip:
For a thicker, more concentrated sauce, remove the lid for the last 30 minutes to let the cranberry braise reduce.
Cranberry Braised Blade Roast
There’s nothing quite like a slow-braised roast infused with wood smoke, tart cranberries, and deep savory herbs. This comforting dish blends the magic of the smoker with a rich, melt-in-your-mouth blade roast inspired by the cozy, rustic flavors of Half Baked Harvest. The cranberries break down into a glossy, sweet-tart sauce while the beef becomes fall-apart tender—perfect for chilly nights, family gatherings, or holiday meals.
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 3–4 lb beef blade roast
- 2 tbsp olive oil
- Salt + black pepper
- 1 large onion, sliced
- 4 garlic cloves, smashed
- 2 cups fresh cranberries
- 1 cup beef broth
- 1 cup apple cider or cranberry juice
- 1/3 cup maple syrup
- 2 tbsp tomato paste
- 1 tbsp Worcestershire
- 2–3 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- 1 bay leaf
- Optional: carrots + baby potatoes to braise in the sauce
INSTRUCTIONS
1. Preheat the Yoder:
Set the YS640 to 250°F using oak, cherry, or a fruitwood pellet for a subtle sweet smoke.
2. Season + Sear the Roast:
Pat the blade roast dry and season generously with salt and pepper.
Heat a cast-iron skillet with olive oil and sear the roast on all sides until deeply browned.
3. Build the Braising Base:
In a cast-iron Dutch oven, add the sliced onions, garlic, fresh cranberries, rosemary, thyme, and bay leaf.
Stir in the beef broth, apple cider, maple syrup, tomato paste, and Worcestershire.
4. Smoke the Roast:
Place the Dutch oven uncovered on the Yoder and smoke for 1 hour to allow the cranberries and aromatics to absorb the smoky flavor.
5. Braise Low + Slow:
Add the seared roast into the Dutch oven.
Cover and continue cooking at 250°F for 3–4 hours, or until the roast is fork-tender and the cranberries have reduced into a rich sauce.
6. Finish + Serve:
Remove the herbs and gently pull the roast into the sauce.
Taste and adjust seasoning as needed.
Serve over mashed potatoes, buttered noodles, or with crusty bread to catch every bit of the cranberry jus.
⸻
Pro Tip:
For a thicker, more concentrated sauce, remove the lid for the last 30 minutes to let the cranberry braise reduce.
