Description
This Cranberry Balsamic Roast Beef is a flavorful and elegant main dish perfect for special occasions or a cozy family dinner. The tender beef roast is seared to lock in juices and then slow-roasted with a tangy and slightly sweet cranberry balsamic sauce that enhances the meat’s rich flavor. Fresh cranberries combined with balsamic vinegar, honey, garlic, and rosemary create a luscious glaze that caramelizes beautifully during roasting, providing a delicious and aromatic complement to the beef.
Ingredients
Scale
Beef Roast
- 3 lb beef roast (sirloin, chuck, or your preferred cut)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
Cranberry Balsamic Sauce
- 1 cup fresh cranberries (or 1/2 cup cranberry sauce)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the beef to perfection.
- Prepare Cranberry Balsamic Sauce: In a saucepan over medium heat, combine fresh cranberries, balsamic vinegar, honey, minced garlic, rosemary, salt, and pepper. Simmer until the cranberries burst and the sauce thickens slightly, about 5 to 7 minutes. Add beef broth, cook for an additional 2 to 3 minutes, then remove from heat and set aside.
- Sear the Beef: Heat olive oil in an oven-safe skillet over medium-high heat. Season the beef roast with salt and pepper. Place the roast in the skillet and sear on all sides for 4 to 5 minutes per side to develop a flavorful crust.
- Combine Roast and Sauce: Pour the prepared cranberry-balsamic sauce over the seared roast, ensuring it is evenly coated with the sauce.
- Roast the Beef: Transfer the skillet with the roast and sauce into the preheated oven. Roast for 1.5 to 2 hours, basting the roast with the sauce every 30 minutes to keep it moist and flavorful. Roast until the internal temperature reaches 135°F for medium-rare or 145°F for medium doneness.
- Rest and Serve: Remove the roast from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice the roast and serve with the remaining cranberry-balsamic sauce spooned over top.
Notes
- Searing the roast before oven cooking helps lock in the juices and enhances flavor.
- Use fresh cranberries for a tart sauce or substitute with cranberry sauce if fresh is unavailable.
- Adjust roasting time depending on the size of your beef cut and preferred doneness; always use a meat thermometer for accuracy.
- Letting the roast rest after cooking ensures it remains juicy when sliced.
- This dish pairs wonderfully with roasted vegetables or creamy mashed potatoes.
