Description
Cranberry Balsamic Roast Beef is a flavorful, festive main dish made with juicy beef roast marinated in a sweet-tart cranberry balsamic glaze. It’s perfect for holiday dinners or cozy Sunday meals, with bold flavors that pair beautifully with mashed potatoes, roasted veggies, or crusty bread.
Ingredients
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For the Roast:
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3-4 lb beef roast (such as chuck or ribeye)
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Salt and pepper, to taste
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2 tablespoons olive oil
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1/2 cup beef broth
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1 cup whole cranberry sauce (canned or homemade)
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1/4 cup balsamic vinegar
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2 tablespoons brown sugar
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3 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes (optional)
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1 teaspoon dried rosemary or 2 sprigs fresh rosemary
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1 small onion, sliced (optional)
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Instructions
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Preheat Oven:
Preheat your oven to 325°F (165°C). -
Season & Sear:
Pat the beef roast dry and season generously with salt and pepper. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. -
Make the Sauce:
In a small bowl, mix together cranberry sauce, balsamic vinegar, brown sugar, garlic, and red pepper flakes. -
Assemble:
If using, layer sliced onions on the bottom of the pan. Place the roast on top. Pour the cranberry balsamic mixture over the roast. Add beef broth to the pan and tuck in the rosemary. -
Roast:
Cover and roast in the oven for about 2.5–3 hours, or until the meat is tender and easily shredded with a fork. Baste the roast occasionally with pan juices. -
Serve:
Remove the roast and let it rest for 10 minutes. Slice or shred and spoon the cranberry glaze over the top. Serve warm.
Notes
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Use fresh cranberries + sugar if preferred instead of canned cranberry sauce.
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For extra depth, add a splash of red wine to the pan before roasting.
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This dish can be made a day ahead and reheated — the flavor improves overnight!