Description
This Cranberry Balsamic Roast Beef is a flavorful and elegant main dish perfect for special occasions or a hearty family dinner. Tender beef roast is seasoned and slow-roasted with a tangy and slightly sweet cranberry balsamic glaze, creating a delicious balance of savory and fruity flavors. The dish is easy to prepare and makes for a beautiful presentation when served with the luscious sauce spooned over the sliced meat.
Ingredients
Scale
Main Ingredients
- 3 lb beef roast
- 1 cup dried cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the beef evenly.
- Season the Beef: Generously season the beef roast on all sides with salt and pepper to enhance its natural flavor.
- Prepare the Cranberry Balsamic Mixture: In a small bowl, combine dried cranberries, balsamic vinegar, soy sauce, honey, and minced garlic, mixing well to create a rich glaze.
- Coat the Roast: Place the seasoned beef roast in a roasting pan and pour the cranberry balsamic mixture evenly over the top, ensuring the meat is well coated.
- Roast the Beef: Place the roasting pan in the preheated oven and roast the beef for 1.5 to 2 hours. Aim for an internal temperature of 135°F for medium-rare or 145°F for medium doneness.
- Baste Regularly: Every 30 minutes, baste the beef with the pan juices and sauce to keep it moist and infuse it with the tangy glaze.
- Rest the Roast: Once cooked to desired doneness, remove the roast from the oven and let it rest for 10-15 minutes. This step allows juices to redistribute for a tender result.
- Serve: Slice the roast beef and spoon the remaining cranberry balsamic sauce over each serving for a flavorful finish.
Notes
- Use a meat thermometer to ensure accurate doneness and avoid overcooking.
- Resting the meat before slicing is crucial to keep it juicy and tender.
- This roast pairs well with roasted vegetables or mashed potatoes.
- For a thicker sauce, you can simmer the pan juices on the stovetop after roasting until slightly reduced.
- The recipe is not suitable for gluten-free diets due to soy sauce; use gluten-free soy sauce as a substitute if required.
