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

Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the beef.
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.
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.
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.
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).
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.
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.
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