Description
Cranberry Balsamic Roast Beef packed with tender beef, tangy cranberries, and rich balsamic flavor. A show-stopping, savory dish perfect for holiday gatherings.
Ingredients
Scale
- 3–4 pound (1.4–1.8 kg) beef roast (top round, sirloin tip, or eye of round)
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons (12 g) kosher salt
- 1 teaspoon (2 g) freshly ground black pepper
- 1 tablespoon (3 g) fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 cup (110 g) fresh or frozen cranberries
- ¼ cup (60 ml) high-quality balsamic vinegar
- 3 tablespoons (45 ml) maple syrup or honey
- ½ cup (120 ml) beef broth
- 1 tablespoon (15 g) butter
- 1 medium onion, roughly chopped
- 2 carrots, peeled and chopped
Instructions
- Step 1: Preheat your oven to 325°F (165°C) and remove the beef roast from the refrigerator. Pat the roast completely dry with paper towels – this is crucial for achieving a good sear. In a small bowl, combine the salt, pepper, and chopped rosemary. Rub the entire roast with olive oil, then apply the seasoning mixture evenly, pressing it gently into the meat.
- Step 2: Heat a large oven-safe skillet or Dutch oven over high heat until very hot. Carefully place the roast in the hot pan and sear on all sides until deeply browned, about 2-3 minutes per side. Don’t rush this step – it’s where you’re building the foundation of flavor for your Cranberry Balsamic Roast Beef. Once seared, transfer the roast to a plate temporarily.
- Step 3: Reduce heat to medium and add the chopped onion and carrots to the pan, stirring to scrape up the flavorful brown bits from the bottom. Cook for 3-4 minutes until vegetables begin to soften, then add minced garlic and cook for another 30 seconds until fragrant. Return the roast to the pan, placing it on top of the vegetable bed.
- Step 4: Insert an oven-safe meat thermometer into the center of the roast if you have one. Place the pan in the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, approximately 75-90 minutes for a 3-pound roast. Remember that the temperature will continue to rise about 5-10 degrees during resting.
- Step 5: While the beef roasts, prepare your cranberry balsamic sauce. In a medium saucepan, combine cranberries, balsamic vinegar, maple syrup, and ¼ cup of beef broth. Bring to a simmer over medium heat, then reduce heat to low and cook for about 10 minutes, until cranberries burst and the mixture thickens slightly. Your kitchen will fill with the incredible aroma of this Cranberry Balsamic Roast Beef as it cooks.
- Step 6: When the roast reaches your desired temperature, transfer it to a cutting board and tent loosely with foil to rest for 15-20 minutes. Meanwhile, place the roasting pan with vegetables on the stovetop over medium heat. Add the remaining beef broth and scrape up any browned bits from the bottom. Strain this liquid into your cranberry mixture, then whisk in the butter to create a glossy, rich sauce.
- Step 7: Slice the Cranberry Balsamic Roast Beef against the grain into thin slices. Arrange on a serving platter, drizzle generously with the warm cranberry balsamic sauce, and garnish with fresh rosemary sprigs if desired. Serve additional sauce on the side for those who crave more of that irresistible sweet-savory flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 110mg