A flavorful roast beef dish infused with the tangy sweetness of cranberries and balsamic vinegar.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:2 to 2.5 hours
Total Time:2 hours 15 minutes
Yield:6 servings 1x
Category:Main Course
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 to 3 pounds beef roast (chuck or sirloin)
1 cup fresh or frozen cranberries
1/2 cup balsamic vinegar
1/2 cup beef broth
1/4 cup brown sugar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Fresh rosemary or thyme for garnish (optional)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the cranberries, balsamic vinegar, beef broth, brown sugar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well to create the marinade.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
Pour the cranberry balsamic mixture over the seared roast, ensuring it is well coated.
Cover the skillet or Dutch oven with a lid or aluminum foil and place it in the preheated oven.
Roast for 2 to 2.5 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare, or longer for desired doneness.
Remove the roast from the oven and let it rest for 10-15 minutes before slicing. This helps the juices redistribute.
Serve slices of the roast drizzled with the cranberry balsamic sauce. Garnish with fresh rosemary or thyme if desired.
Notes
For a sweeter sauce, add an extra tablespoon of brown sugar or honey to the marinade.
Serve with roasted vegetables or mashed potatoes to complement the flavors of the roast.