Cranberry Roast Beef Recipe

ByJulian Dempsey
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Introduction

This Cranberry Roast Beef recipe offers a delightful twist on a classic roast by infusing it with a tangy and slightly sweet cranberry sauce. Perfect for special occasions or cozy dinners, it balances rich beef flavors with bright, festive notes.

A white plate holds three thick slices of cooked meat with a browned crust, stacked slightly overlapping in the center. On top and spilling around the meat are bright red cranberries with a glossy finish, adding a juicy texture. Fresh green rosemary sprigs rest on top, giving a fresh and earthy look. The meat sits on a creamy, pale yellow mashed base that covers the plate beneath. A dark brown sauce with a shiny texture is drizzled around the edges, adding contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3 to 4 pounds of beef roast (such as chuck or ribeye)
  • 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
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • Fresh cranberries and rosemary sprigs for garnish (optional)

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: 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. Reduce heat and simmer for 10 to 15 minutes until cranberries burst and sauce thickens slightly.
  3. Step 3: Rub the beef roast all over with olive oil, salt, black pepper, thyme, and rosemary, ensuring even seasoning.
  4. Step 4: Place the roast in a large roasting pan and pour half of the cranberry sauce over it. Reserve the remaining sauce for later use.
  5. Step 5: Cover the pan with foil and roast in the oven for 2 to 2.5 hours, or until the internal temperature reaches desired doneness (135°F for medium-rare, 145°F for medium).
  6. Step 6: About 30 minutes before the roast finishes, remove the foil and baste with the remaining cranberry sauce. Continue roasting uncovered to develop a glaze.
  7. Step 7: Remove the roast from the oven and let it rest for 15 minutes to allow juices to redistribute.
  8. Step 8: Slice the roast against the grain, serve with the reserved cranberry sauce, and garnish with fresh cranberries and rosemary if desired.

Tips & Variations

  • For extra flavor, marinate the beef with herbs and garlic overnight before roasting.
  • Substitute balsamic vinegar with red wine vinegar for a slightly different acidity.
  • Use fresh cranberries when in season for the best tartness; frozen works well as a convenient alternative.
  • Serve with roasted vegetables or creamy mashed potatoes to complement the beef and cranberry sauce.

Storage

Store leftover roast beef and cranberry sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of beef broth to keep the meat moist. The cranberry sauce can also be enjoyed cold or warmed as a condiment.

How to Serve

The image shows three slices of cooked beef stacked on a white plate, with the meat having a brown crust and a tender, pink interior. On top of the beef is a thick layer of bright red cooked cranberries, which look juicy and glossy. A sprig of fresh green rosemary is placed on top of the cranberries, adding a touch of vibrant color and texture. Underneath the beef is a creamy, smooth layer of mashed potatoes that acts as a base. Around the plate edges, there is a dark brown sauce that looks thick and shiny. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, cuts like top sirloin or brisket can work well, but adjust cooking times depending on the cut’s thickness and tenderness.

How do I know when the roast is done?

Use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium. Letting the roast rest after cooking helps finish the cooking process and keeps it juicy.

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Cranberry Roast Beef Recipe

★★★★★

4.7 from 114 reviews
  • Author: Julian
  • Total Time: 2 hours 35 minutes
  • Yield: 8 servings 1x
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Description

This Cranberry Roast Beef recipe offers a deliciously tender and flavorful beef roast infused with a tangy, sweet cranberry sauce. Perfectly seasoned with herbs and garlic, this roast is slow-cooked to juicy perfection in the oven and glazed with a rich, homemade cranberry reduction. Ideal for special dinners or holiday meals, it pairs wonderfully with a variety of sides.

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

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the beef.
  2. Make the 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 until the mixture begins to boil. Then reduce heat and simmer for 10 to 15 minutes until cranberries burst and sauce thickens slightly.
  3. Season the Beef Roast: Rub the beef roast all over with olive oil, salt, black pepper, thyme, and rosemary to ensure the meat is evenly coated with herbs and seasoning for enhanced flavor.
  4. Prepare for Roasting: Place the seasoned roast in a large roasting pan and pour about half of the cranberry sauce over the top, reserving the rest of the sauce for basting later.
  5. Roast the Beef: Cover the roasting pan with aluminum foil and put it into the preheated oven. Roast the beef for approximately 2 to 2.5 hours or until the internal temperature reaches your preferred doneness (135°F for medium-rare, 145°F for medium).
  6. Baste and Glaze: About 30 minutes before the roast is done, remove the foil and baste it generously with the reserved cranberry sauce. Continue roasting uncovered so the glaze can caramelize and develop a beautiful brown finish.
  7. Rest the Roast: Once cooked, take the roast out of the oven and let it rest for 15 minutes. This resting period allows the meat juices to redistribute, ensuring moist and tender slices.
  8. Serve: Slice the roast against the grain and drizzle with the remaining cranberry sauce. Garnish with fresh cranberries and rosemary sprigs if desired for an elegant finishing touch.

Notes

  • For the best flavor, choose a well-marbled cut such as chuck or ribeye roast.
  • Use fresh or frozen cranberries based on availability; both work well.
  • Make sure to baste the roast to keep it moist and add extra flavor.
  • Letting the roast rest before slicing is crucial for juicy meat.
  • Use a meat thermometer to ensure desired doneness without overcooking.
  • You can prepare the cranberry sauce in advance to save time on the day of cooking.
  • Prep Time: 25 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Keywords: cranberry roast beef, beef roast recipe, holiday roast, cranberry sauce, oven roasted beef, slow roasted beef, savory cranberry glaze

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