Cranberry Roast Beef
This tangy cranberry-glazed beef roast offers a perfect blend of savory and sweet flavors, ideal for impressing guests at special occasions or family dinners.
Equipment
- 1 medium saucepan
- 1 large roasting pan
- 1 aluminum foil
- 1 Meat thermometer
Ingredients
- 1 to 4 pounds beef roast chuck or ribeye
- 1 cup fresh or frozen cranberries
- 1 cup beef broth
- 1 cup sugar
- 1 cup balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Fresh cranberries for garnish
- Rosemary sprigs for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium saucepan, combine cranberries, beef broth, sugar, balsamic vinegar, soy sauce, Dijon mustard, and minced garlic. Bring to a gentle boil, then simmer for 10 to 15 minutes until cranberries burst and sauce thickens.
- Rub the beef roast with olive oil, salt, black pepper, thyme, and rosemary, seasoning evenly on all sides.
- Place the beef roast in a large roasting pan and pour half the cranberry sauce over the top, saving the rest for later.
- Cover the roasting pan with aluminum foil and roast in the oven for 2 to 2.5 hours until the internal temperature reaches desired doneness (135°F for medium-rare, 145°F for medium).
- About 30 minutes before the roast finishes, remove the foil, baste with remaining cranberry sauce, and allow the roast to brown and glaze.
- Remove the roast from the oven and let it rest for 15 minutes to redistribute juices.
- Slice the roast against the grain, serve drizzled with reserved cranberry sauce, and garnish with fresh cranberries and rosemary sprigs.
Notes
- Allow the roast to rest before slicing to keep it juicy and tender.
- Use a meat thermometer for precise doneness.
- Fresh cranberries and rosemary garnish enhance presentation and flavor.