Why You’ll Love This Cranberry Roast Beef

This Cranberry Roast Beef is not just your standard roast; it’s a delightful twist that adds depth and richness to an already beloved dish. Here are a few reasons why you’ll love making this recipe:

Quick and Easy: This recipe doesn’t require complicated steps or fancy techniques, making it perfect for beginners.
Perfect for the Whole Family: The sweet and savory flavors of the cranberry glaze appeal to both adults and kids, ensuring everyone is happy at the dinner table.
Elegant Enough for Special Occasions: Serve this dish at family gatherings or holiday dinners, and your guests will be impressed by its rich flavor and beautiful presentation.
Great Leftovers: The flavors continue to develop after cooking, making leftovers even more delicious for sandwiches or salads.

The Necessary Ingredients

To make this delightful Cranberry Roast Beef, you will need the following ingredients:

3–4 lb beef roast (top sirloin, top round, or eye of round), tied
2–2½ tsp kosher salt
1 tsp black pepper
2–3 tbsp olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 cup low-sodium beef broth
1 cup cranberry sauce (whole-berry preferred)
¼ cup balsamic vinegar
2 tbsp brown sugar or honey (to taste)
1 tbsp Dijon mustard
1 tsp fresh rosemary, chopped (or ½ tsp dried)
1 tsp fresh thyme, chopped (or ½ tsp dried)
Optional: ¼ tsp red pepper flakes, zest of ½ orange, 1 tbsp cold butter (for finishing the sauce)

Notes and Substitutions on Ingredients:

Beef Roast: While top sirloin and eye of round are great cuts, you can also use other roasts like ribeye or chuck. Just remember that the cooking time might vary depending on the size and cut.
Cranberry Sauce: Whole-berry cranberry sauce is preferred for texture and flavor, but you can use jellied cranberry sauce in a pinch. It will give a smoother consistency but still deliver that sweet-tart flavor.
Balsamic Vinegar: If you can’t find balsamic vinegar, red wine vinegar can be a good substitute, providing a different but still delicious flavor profile.

How to Prepare the Cranberry Roast Beef Step by Step

Pat the roast dry: Season all over with salt and pepper. Let sit at room temperature for 30–45 minutes.
- This helps to ensure a nice crust when searing and allows the meat to come to an even temperature.
- Pro Tip: Remove the roast from the fridge beforehand to make it easier to sear.
Heat 2 tbsp of olive oil in a Dutch oven or oven-safe skillet. Sear the roast for 2–3 minutes on each side until browned. Transfer to a plate.
- Searing creates a flavorful crust that enhances the dish’s overall taste.
- Pro Tip: Make sure the oil is hot enough before adding the roast to get a proper sear.
Add remaining oil if needed. Sauté the onion for 3–4 minutes until translucent. Then add the garlic and cook for an additional 30 seconds.
- Cooking the onions and garlic introduces sweetness and depth to your glaze.
- Pro Tip: Stir constantly to prevent garlic from burning.
Pour in the broth; scrape up the browned bits from the bottom. Stir in cranberry sauce, balsamic vinegar, brown sugar, Dijon, herbs, and optional zest/pepper flakes. Simmer for 2–3 minutes.
- This step builds the flavor base for the sauce.
- Pro Tip: Using low-sodium beef broth allows you to control the overall saltiness of the dish.
Return the roast to the pot. Spoon the glaze over it. Roast uncovered at 325°F (about 160°C) for 60–90 minutes until the internal temperature hits 125–130°F (medium-rare).
- Cooking uncovered helps the glaze caramelize and develop a rich color.
- Pro Tip: Use a meat thermometer for the best accuracy.
Transfer the roast to rest for 15–20 minutes, tented with foil.
- Resting the meat allows juices to redistribute, leading to a juicier roast.
- Pro Tip: Don’t skip this step; it makes a big difference in texture.
Simmer the glaze for 3–5 minutes to reduce slightly. Off heat, whisk in cold butter for a glossy finish.
- Adding butter enriches the sauce and gives it an appealing shine.
- Pro Tip: Whisking in the butter off the heat prevents it from breaking apart.
Slice the roast against the grain. Spoon the glaze over to serve.
- Slicing against the grain results in more tender pieces of meat.
- Pro Tip: Use a sharp knife to get clean cuts.

Serving Suggestions

Cranberry Roast Beef is versatile, and pairing it smartly can enhance your meal. Here are some ideas:

Perfect Pairings:

Sides: Serve alongside creamy mashed potatoes, roasted vegetables, or a simple green salad.
Drinks: A glass of red wine, like Pinot Noir, complements the rich flavors of the roast.

Occasions:

Weeknight Dinner: Quick enough to prepare on a busy night yet delicious enough to feel special.
Special Occasion Meal: This dish is perfect for holiday dinners or family gatherings.

Serving Tips:

Let guests serve themselves for a relaxed dinner vibe.
Garnish with fresh herbs like rosemary or thyme for a beautiful presentation.

Storage and Reheating Tips

To keep your Cranberry Roast Beef fresh and tasty, follow these guidelines:

Refrigerated:

Duration: Leftovers can be stored in the fridge for up to 3–4 days.
Container: Use an airtight container to maintain moisture.

Freezed:

If Possible: Yes, the roast freezes well.
Packaging: Wrap it tightly in plastic wrap and then in aluminum foil or use a freezer bag.
Defrosting: Thaw overnight in the refrigerator before reheating.

Reheating:

Best Method: Reheat in the oven at 300°F (about 150°C) covered with foil until warmed through.

Guaranteed Success Tips

Don’t rush the searing: A good crust is essential for flavor.
Ensure the roast is at room temperature before cooking for even cooking.
Monitor the internal temperature: Overcooking will result in a dry roast.
Let it rest after cooking: This step is crucial for tenderness.
Whisk in butter off heat to keep the sauce from separating.

Recipe Variations

Here are some fun twists on the classic Cranberry Roast Beef:

For a Spicy Version: Add 1 teaspoon of Espelette pepper for some heat.
For a Smoky Flavor: Incorporate 1 tablespoon of smoked paprika into the glaze.
Herbaceous Version: Add different herbs like sage or tarragon for a fresh taste.

Frequently Asked Questions (FAQ)

Q: My roast came out dry. What did I do wrong?
A: Dry meat usually results from overcooking. Make sure to use a meat thermometer to check for doneness.

Q: Can I use a different type of sugar in the glaze?
A: Yes! You can use white sugar, maple syrup, or even agave syrup instead of brown sugar or honey.

Q: What if I don’t have balsamic vinegar?
A: You can substitute red wine vinegar for a similar tangy flavor.

Q: How do I know if my roast is cooked?
A: The best way is to use a meat thermometer. For medium-rare, it should read 125–130°F.

Q: Is it necessary to use fresh herbs?
A: While fresh herbs provide more flavor, dried herbs can be used in equal amounts and will still taste great.

Q: How can I add more depth to the sauce?
A: Consider adding a splash of red wine to the sauce when simmering; it enriches the flavor beautifully.

Q: Can I cook this in a slow cooker?
A: Yes! Sear the beef first, then transfer it to a slow cooker with the sauce ingredients. Cook on low for 6–8 hours or until tender.

This Cranberry Roast Beef is sure to become a family favorite. With its simple preparation and delicious flavors, you’ll find yourself making it time and time again!

Cranberry Roast Beef

Deliciously rich and easy to prepare, this Cranberry Roast Beef features a flavorful cranberry glaze that appeals to the entire family, making it a perfect dish for any occasion.

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Prep Time 45

Cook Time 1 30

Total Time 2 15

Course Dinner, Main Course

Cuisine American

Servings servings

Calories 350 kcal

Ingredients

Main Ingredients

3–4 lb beef roast (top sirloin, top round, or eye of round), tied Other cuts like ribeye or chuck can be used; cooking time may vary.
2–2½ tsp kosher salt
1 tsp black pepper
2–3 tbsp olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 cup low-sodium beef broth Using low-sodium allows for better control of saltiness.
1 cup cranberry sauce (whole-berry preferred) Jellied cranberry sauce can be used in a pinch.
¼ cup balsamic vinegar Red wine vinegar can substitute if needed.
2 tbsp brown sugar or honey Adjust to taste.
1 tbsp Dijon mustard
1 tsp fresh rosemary, chopped (or ½ tsp dried)
1 tsp fresh thyme, chopped (or ½ tsp dried)
¼ tsp red pepper flakes (optional)
½ orange, zest zest of (optional)
1 tbsp cold butter (for finishing the sauce)

Instructions

Preparation

Pat the roast dry and season all over with salt and pepper. Let sit at room temperature for 30–45 minutes.
Heat 2 tbsp of olive oil in a Dutch oven or oven-safe skillet. Sear the roast for 2–3 minutes on each side until browned. Transfer to a plate.
Add remaining oil if needed. Sauté the onion for 3–4 minutes until translucent, then add the garlic and cook for an additional 30 seconds.
Pour in the broth and scrape up the browned bits from the bottom. Stir in cranberry sauce, balsamic vinegar, brown sugar, Dijon, herbs, and optional zest/pepper flakes. Simmer for 2–3 minutes.

Cooking

Return the roast to the pot and spoon the glaze over it. Roast uncovered at 325°F (about 160°C) for 60–90 minutes until the internal temperature hits 125–130°F (medium-rare).
Transfer the roast to rest for 15–20 minutes, tented with foil.
Simmer the glaze for 3–5 minutes to reduce slightly, then off heat, whisk in cold butter for a glossy finish.
Slice the roast against the grain and spoon the glaze over to serve.

Notes

Cranberry Roast Beef pairs well with creamy mashed potatoes, roasted vegetables, or a simple green salad. Perfect for weeknight dinners or special occasions.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 36gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 1gSugar: 8g

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