Description
A fancy yet easy roast beef recipe with a tangy cranberry balsamic glaze, perfect for impressing guests without the stress.
Ingredients
Scale
- 3–5 lb beef roast (ribeye, eye of round, or sirloin tip)
- 2–3 tablespoons olive oil
- 4–5 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 1–6 sprigs fresh thyme leaves, stripped and chopped
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 cups fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon ground ginger
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup beef broth (optional for pan juices)
- 1 lb small potatoes (optional for roasting alongside)
- 3 carrots, peeled and chopped (optional for roasting alongside)
- 1 red onion, cut into wedges (optional for roasting alongside)
Instructions
- In a medium saucepan, combine cranberries, balsamic vinegar, brown sugar, orange juice, orange zest, ground ginger, and optional red pepper flakes. Stir to combine.
- Place over medium heat, bringing to a simmer for 15 to 20 minutes until cranberries burst and sauce thickens.
- Mash cranberries or strain for desired consistency and set glaze aside to cool.
- Pat the beef roast dry and rub with olive oil.
- Combine garlic, rosemary, thyme, salt, and pepper; coat beef with this mixture.
- Refrigerate for at least 2 hours or overnight if possible.
- Allow roast to reach room temperature before cooking.
- Preheat oven to 425°F (220°C).
- If using vegetables, toss them with olive oil, salt, and pepper and place on roasting pan.
- Optionally, sear the roast in a hot skillet for 2 to 3 minutes per side.
- Transfer to roasting pan; add vegetables and roast for 15 to 20 minutes.
- Reduce oven to 325°F (160°C) and continue roasting, basting with glaze every 15 to 20 minutes.
- Use a meat thermometer to check doneness (Rare: 125-130°F, Medium Rare: 130-135°F, Medium: 135-140°F, Medium Well: 140-145°F, Well Done: 145°F and up).
- Once the desired temperature is reached, remove from oven and let rest for 15 to 20 minutes.
- If vegetables were roasted, strain and simmer pan juices.
- Slice beef thin against the grain and serve with remaining glaze or pan juices.
Notes
Let the roast rest to keep juices where they belong. Searing is optional for a prettier crust.
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: roast beef, cranberry balsamic, holiday dinner