Description
This Cranberry Roast Beef recipe combines the rich, savory flavors of a slow-roasted beef with a tangy-sweet cranberry sauce, perfect for a festive occasion or a comforting family dinner. The beef is seasoned with herbs and garlic, then roasted to perfection and glazed with a homemade cranberry sauce made from fresh cranberries, balsamic vinegar, and Dijon mustard. The result is a tender, flavorful roast with a beautiful balance of savory and fruity notes.
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 the Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for slow roasting the beef evenly.
- Prepare the Cranberry Sauce: In a medium saucepan over medium heat, combine the cranberries, beef broth, sugar, balsamic vinegar, soy sauce, Dijon mustard, and minced garlic. Stir well and bring to a gentle boil. Reduce heat and simmer for 10 to 15 minutes until cranberries burst and sauce thickens.
- Season the Roast: Rub the beef roast with olive oil, salt, black pepper, thyme, and rosemary, making sure every side is well coated with the seasoning to maximize flavor.
- Start Roasting: Place the beef in a large roasting pan and pour half of the cranberry sauce over the top. Reserve the other half for later glazing. Cover the pan with aluminum foil.
- Roast the Beef: Roast in the preheated oven for 2 to 2.5 hours, or until the internal temperature reaches your preferred doneness (135°F for medium-rare, 145°F for medium).
- Baste and Glaze: About 30 minutes before the end of cooking, remove the foil and baste the roast with the remaining cranberry sauce. Allow it to brown and develop a flavorful glaze.
- Rest the Roast: Remove the roast from the oven and let it rest for 15 minutes. Resting allows the juices to redistribute, keeping the meat moist and tender.
- Serve: Slice the roast against the grain and drizzle with reserved cranberry sauce. Garnish with fresh cranberries and rosemary sprigs if desired for a festive presentation.
Notes
- Use a meat thermometer to check doneness for perfect results.
- If you prefer a less sweet sauce, reduce the sugar to 1/4 cup.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Letting the roast rest is crucial to keeping the meat juicy.
- This recipe works well with both chuck and ribeye roast cuts.
