Dinner

Cranberry Balsamic Roast Beef Recipe

ByJulian Dempsey November 11, 2025November 11, 2025

Introduction

Cranberry Balsamic Roast Beef is a flavorful and elegant dish that combines the tartness of cranberries with the rich depth of balsamic vinegar. Perfect for special occasions or a comforting family dinner, this recipe offers a delightful balance of sweet and savory flavors.

The dish shows five thick slices of medium-rare roasted beef with a dark, crispy crust on the outside and a juicy pink center, neatly arranged in a white square plate. On top of each slice, there is a vibrant red cranberry sauce with visible chunks and glossy texture, garnished with small green herb leaves. Fresh whole cranberries scatter around the base of the beef, and sprigs of green rosemary frame the edges of the plate. In the background, there is a white bowl filled with more cranberry sauce, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 pounds beef roast (such as chuck or sirloin)
2 tablespoons olive oil
Salt and pepper to taste
1 medium onion (sliced)
4 cloves garlic (minced)
1 cup fresh or frozen cranberries
1/2 cup balsamic vinegar
1/2 cup beef broth
1 tablespoon brown sugar (optional, for added sweetness)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Rub the beef roast with olive oil and season generously with salt and pepper on all sides.
Step 2: Heat a bit more olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 3-4 minutes per side.
Step 3: Remove the roast from the pan and set aside. In the same pan, add the sliced onion and minced garlic. Sauté for about 2-3 minutes until fragrant and slightly softened.
Step 4: Stir in the cranberries, balsamic vinegar, beef broth, brown sugar (if using), thyme, and rosemary. Bring the mixture to a simmer.
Step 5: Return the seared roast to the pan, spooning some of the sauce over the top. Cover with a lid or aluminum foil and transfer to the oven. Roast for about 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
Step 6: Remove the roast from the oven and let it rest for about 15 minutes before slicing. Serve the sliced roast with the cranberry balsamic sauce drizzled over the top. Garnish with fresh parsley.

Tips & Variations

Add fresh herbs like thyme or rosemary for a more robust flavor.
Include root vegetables such as carrots or potatoes in the roasting pan for a complete meal.
Adjust the brown sugar to your preferred level of sweetness.

Storage

Store leftover Cranberry Balsamic Roast Beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of beef broth if needed to keep the meat moist.

How to Serve

A white square plate holds six thick slices of medium-rare roast beef, showing a pink center and dark brown, almost charred crust. The beef slices are laid overlapping each other, with a bright red cranberry sauce generously spread over the top, garnished with small green herb leaves. Around the edges of the plate, there are whole fresh cranberries and sprigs of green rosemary, adding color contrast. The plate sits on a white marbled texture surface, and in the blurred background, there is a white bowl filled with more cranberry sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this roast ahead of time?

Yes! You can prepare the roast in advance and reheat it when ready to serve.

Can I freeze the roast?

Yes, you can freeze the cooked roast for up to 3 months. Slice the meat before freezing for easier portioning and thaw it in the refrigerator before reheating.