IRRESISTIBLE CRANBERRY ROAST BEEF

Picture a tender, juicy roast beef, its rich flavors deepened by a sweet and tart cranberry glaze, the aroma filling your kitchen with holiday cheer. This Cranberry Roast Beef is not just a meal; it’s an experience that will elevate your next gathering, and I promise, it’s easier than you think to create this show-stopping centerpiece!

Ingredients

For the Roast:

• 3-4 lb beef roast (chuck roast, sirloin tip roast, or round roast work well)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth

For the Cranberry Glaze:

• 1 (12 ounce) bag fresh or frozen cranberries
• 1/2 cup balsamic vinegar
• 1/2 cup brown sugar, packed
• 1/4 cup orange juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground cloves
• Pinch of red pepper flakes (optional)

Let’s Talk Roast Selection

Choosing the right cut of beef is crucial for a successful Cranberry Roast Beef. While a more expensive cut like ribeye can be used, it’s not necessary. A chuck roast is an excellent, budget-friendly option that becomes incredibly tender when slow-braised. Sirloin tip roast or round roast are also good choices. The key is to look for a roast with good marbling (the white streaks of fat within the meat), as this will contribute to a juicier, more flavorful final product.

Step-by-Step Instructions

Getting Started: Prep Work

1. Preheat your oven to 325°F (160°C).
2. Pat the beef roast dry with paper towels. This helps to get a good sear!
3. Season the roast generously with salt and pepper.

Searing the Roast: Building Flavor

4. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
5. Sear the roast on all sides until nicely browned (about 3-4 minutes per side). This step is essential for developing a rich, savory crust. Don’t skip it!
6. Remove the roast from the pot and set aside.

Building the Flavor Base

7. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened (about 5-7 minutes).
8. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.

Braising the Roast: The Magic Happens

9. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. This adds tons of flavor!
10. Return the roast to the pot, nestling it among the vegetables.
11. Cover the pot tightly with a lid and transfer it to the preheated oven.
12. Braise for 3-4 hours, or until the roast is fork-tender. The exact cooking time will depend on the size and thickness of your roast.

Crafting the Cranberry Glaze: Sweet & Tangy Perfection

While the roast is braising, let’s make that beautiful Cranberry Sauce-inspired glaze! This is where the magic really happens, transforming a simple roast into a festive masterpiece. I think you will find this cranberry glaze even easier than making Cranberry Sauce.

Making the Glaze

1. In a medium saucepan, combine the cranberries, balsamic vinegar, brown sugar, orange juice, Dijon mustard, ground cloves, and red pepper flakes (if using).
2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15-20 minutes, or until the cranberries have burst and the glaze has thickened slightly. Stir occasionally to prevent sticking.
3. Remove from heat and set aside.

Glazing and Finishing: The Final Flourish

Applying the Glaze

1. About 30 minutes before the end of the braising time, remove the pot from the oven.
2. Carefully remove the lid and spoon the cranberry glaze evenly over the roast.
3. Return the pot to the oven, uncovered, for the remaining 30 minutes. This allows the glaze to caramelize and become beautifully sticky.

Resting the Roast: Patience is Key

3. Once the roast is done, remove it from the oven and transfer it to a cutting board.
4. Tent it loosely with foil and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Trust me, this step is worth the wait!

Slicing and Serving: Presentation Matters

Slicing Against the Grain

To ensure maximum tenderness, slice the roast against the grain. This means cutting perpendicular to the direction of the muscle fibers. It may take a little practice to identify the grain, but once you do, you’ll notice a big difference in the texture of the sliced roast.

Serving Suggestions

Serve the Cranberry Roast Beef with the braising liquid spooned over the top. This liquid is now a beautiful, flavorful gravy! It’s the perfect Easy Holiday Roast Recipe. Mashed potatoes, roasted vegetables (like Brussels sprouts or carrots), or a simple green salad make excellent side dishes. For a festive touch, consider adding some Cranberry Roll-ups to your table.

Troubleshooting Tips: Your Kitchen Companion

Even experienced cooks encounter hiccups. Here are a few common issues and how to solve them:

• Roast is tough: This usually means it wasn’t braised long enough. Return it to the oven (covered) for another hour or so, until fork-tender.
• Glaze is too thin: If the glaze isn’t thickening to your liking, simmer it in a saucepan over medium heat for a few more minutes until it reaches the desired consistency.
• Glaze is too thick: Add a tablespoon or two of water or orange juice to thin it out.
• Roast is dry: Make sure you’re using a roast with good marbling and that you’re not overcooking it. Resting the roast properly is also crucial.

Make it a Holiday Feast: Complete the Menu

This Traditional Holiday Roast Beef is fantastic as the centerpiece of a holiday meal. Consider pairing it with some of the following for a truly memorable feast:

• Appetizer: Start with a Cranberry Jalapeno Dip or a Cranberry Jalapeño Dip with tortilla chips. The sweet and spicy flavors will complement the roast beautifully.
• Side Dish: Creamy mashed potatoes, roasted asparagus, or glazed carrots are all excellent choices.
• Dessert: A classic pumpkin pie or apple crisp would be the perfect ending to this festive meal.

Variations and Substitutions: Make it Your Own

Don’t be afraid to experiment! Here are a few ideas to customize this recipe to your liking:

• Add other fruits: In addition to cranberries, try adding other fruits to the glaze, such as chopped apples, pears, or oranges.
• Spice it up: Add a pinch of cayenne pepper to the glaze for a little kick.
• Beef Stew: Transform leftover roast beef into a hearty Beef Stew. Simply cube the beef and add it to your favorite stew recipe.
• Use different herbs: Experiment with different herbs in the braising liquid, such as bay leaf, sage, or oregano.
• Add wine: Substitute half of the beef broth with red wine for a richer, more complex flavor.

Slow Braised Beef Roast With Cranberry Balsamic Glaze

This recipe truly shines as a Slow Braised Beef Roast With Cranberry Balsamic Glaze. The long, slow braising process ensures that the beef becomes incredibly tender and flavorful, while the cranberry balsamic glaze adds a touch of sweetness and acidity that perfectly complements the richness of the beef. It’s the perfect way to impress your guests and create a truly memorable meal.

Storing Leftovers: Enjoying the Flavors Longer

Leftover Cranberry Roast Beef can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s delicious reheated or used in sandwiches, salads, or even tacos! The cranberry glaze also makes a fantastic condiment for other meats, such as chicken or pork.

So, there you have it! A show-stopping Cranberry Roast Beef recipe that’s surprisingly simple to make. Gather your ingredients, put on some festive music, and let’s get cooking! I know you can do it, and your friends and family will be so impressed.

Irresistible Cranberry Roast Beef

Amelia Chen-Morrison

This Cranberry Roast Beef recipe features a tender roast braised to perfection and glazed with a sweet and tangy cranberry sauce. Perfect for holiday gatherings, it’s surprisingly easy to create this show-stopping centerpiece.

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Prep Time 25 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 550 kcal

Equipment

• Dutch oven
• Oven-safe pot with lid
• Large bowl
• Medium saucepan
• Cutting board
• Knife
• Measuring cups and spoons
• Paper towels
• Aluminum foil

Ingredients

  

• 3-4 lb beef roast chuck roast, sirloin tip roast, or round roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup beef broth
• ½ cup balsamic vinegar
• ½ cup brown sugar, packed
• ¼ cup orange juice
• 1 tablespoon Dijon mustard
• ¼ teaspoon ground cloves
• Pinch of red pepper flakes optional

Instructions

 

• Preheat your oven to 325°F (160°C).
• Pat the beef roast dry with paper towels.
• Season the roast generously with salt and pepper.
• Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
• Sear the roast on all sides until nicely browned (about 3-4 minutes per side).
• Remove the roast from the pot and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened (about 5-7 minutes).
• Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
• Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
• Return the roast to the pot, nestling it among the vegetables.
• Cover the pot tightly with a lid and transfer it to the preheated oven.
• Braise for 3-4 hours, or until the roast is fork-tender. The exact cooking time will depend on the size and thickness of your roast.
• In a medium saucepan, combine the cranberries, balsamic vinegar, brown sugar, orange juice, Dijon mustard, ground cloves, and red pepper flakes (if using).
• Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15-20 minutes, or until the cranberries have burst and the glaze has thickened slightly. Stir occasionally to prevent sticking.
• Remove from heat and set aside.
• About 30 minutes before the end of the braising time, remove the pot from the oven.
• Carefully remove the lid and spoon the cranberry glaze evenly over the roast.
• Return the pot to the oven, uncovered, for the remaining 30 minutes.
• Once the roast is done, remove it from the oven and transfer it to a cutting board.
• Tent it loosely with foil and let it rest for at least 15-20 minutes before slicing.
• Slice the roast against the grain and serve with the braising liquid.

Notes

Leftover Cranberry Roast Beef can be stored in an airtight container in the refrigerator for up to 3-4 days. Try adding other fruits to the glaze, such as chopped apples, pears, or oranges. Add a pinch of cayenne pepper to the glaze for a little kick. Substitute half of the beef broth with red wine for a richer, more complex flavor. If the glaze isn’t thickening to your liking, simmer it in a saucepan over medium heat for a few more minutes. Add a tablespoon or two of water or orange juice to thin glaze that is too thick.