Description
This Cranberry Roast Beef recipe features a tender, flavorful beef roast slow-cooked to perfection with a tangy and slightly sweet cranberry sauce. The combination of fresh cranberries, balsamic vinegar, and herbs creates a delicious glaze that enhances the savory richness of the beef, making it ideal for holiday dinners or special occasions.
Ingredients
Scale
Beef Roast
- 3 to 4 pounds of beef roast (such as chuck or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
Cranberry Sauce
- 1 cup fresh or frozen cranberries
- 1 cup beef broth
- 1/2 cup sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
Garnish (Optional)
- Fresh cranberries
- Rosemary sprigs
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for roasting the beef at a low and steady temperature, ensuring even cooking.
- Prepare Cranberry Sauce: In a medium saucepan over medium heat, combine cranberries, beef broth, sugar, balsamic vinegar, soy sauce, Dijon mustard, and minced garlic. Stir well and bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes until cranberries burst and the sauce thickens slightly.
- Season the Beef: In a large roasting pan, rub the beef roast evenly with olive oil, then season thoroughly with salt, black pepper, thyme, and rosemary on all sides to infuse flavor into the meat.
- Add Sauce and Roast: Place the seasoned roast in the roasting pan and pour about half of the cranberry sauce over the top. Cover the pan tightly with aluminum foil to retain moisture and roast in the preheated oven for 2 to 2.5 hours, until the internal temperature reaches your preferred doneness (135°F for medium-rare, 145°F for medium).
- Baste and Glaze: Approximately 30 minutes before roasting finishes, remove the foil and baste the roast with the remaining cranberry sauce. Continue roasting uncovered to allow the roast to brown and develop a flavorful, glossy glaze.
- Rest the Roast: Remove the roast from the oven and let it rest for 15 minutes. This resting period lets the juices redistribute, ensuring a juicy and tender slice.
- Slice and Serve: Slice the roast against the grain into thin pieces and serve with the reserved cranberry sauce drizzled on top. Garnish with fresh cranberries and rosemary sprigs if desired for an attractive presentation.
Notes
- Choosing a beef cut like chuck or ribeye ensures tenderness and flavor suitable for slow roasting.
- Simmering the cranberry sauce before roasting intensifies the flavors and creates a nice balance between sweet and tangy.
- Resting the meat after roasting is crucial for juiciness and ease of slicing.
- You can adjust the sugar in the cranberry sauce to taste if you prefer a less sweet glaze.
- Use a meat thermometer to accurately gauge the internal temperature for perfect doneness.
