Name: Cranberry Balsamic Roast Beef
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 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; ½ cup balsamic vinegar; ¼ cup brown sugar (packed); 2 tablespoons orange juice; 1 teaspoon orange zest; ½ teaspoon ground ginger; 1 teaspoon red pepper flakes (optional); ½ 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)

Description

Warm, bright, and gloriously savory-sweet, this Cranberry Balsamic Roast Beef turns an ordinary roast into a show-stopping centerpiece with a tangy glaze.

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
½ cup balsamic vinegar
¼ cup brown sugar (packed)
2 tablespoons orange juice
1 teaspoon orange zest
½ teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
½ 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 well and bring to a gentle simmer over medium heat. Reduce heat and simmer for 15–20 minutes until the cranberries burst and the sauce thickens.
Optional: Mash cranberries with a fork for a chunkier glaze or strain for a smoother consistency.
Cool the glaze completely and set aside.
Pat the beef roast dry with paper towels.
In a small bowl, mix minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Rub this mixture all over the beef.
Drizzle olive oil over the beef and rub it in to coat evenly.
For best flavor, marinate the beef covered in the refrigerator for at least 2 hours or overnight.
Bring the beef to room temperature about 1 hour before roasting.
Preheat the oven to 425°F (220°C) and optionally toss vegetables with oil, salt, and pepper for roasting alongside.
Optional: Heat olive oil in a large skillet and sear the beef for 2–3 minutes on each side until golden brown.
Transfer the beef to a wire rack in a roasting pan, arrange optional vegetables around it, and roast for 15–20 minutes at 425°F.
Reduce oven temperature to 325°F (160°C), baste with glaze every 15–20 minutes until the roast reaches desired doneness (check internal temperature).
When nearing the desired temperature, apply a final layer of glaze and finish roasting.
Once done, let the roast rest for 15–30 minutes before slicing. Slice against the grain into thin pieces and serve with any remaining glaze.

Notes

For best results, use an instant-read thermometer for doneness. Leftovers can be used in salads or sandwiches.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 12g
Sodium: 600mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 35g
Cholesterol: 100mg

Keywords: roast beef, balsamic, cranberry sauce, holiday cooking, savory sweet