Irresistible Cranberry Roast Beef
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.
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.