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This roast beef with cranberry balsamic glaze mixes tangy and savory notes that stand out during holiday dinners or special family meals. The sweet glaze pairs perfectly with the tender beef, making the dish feel festive and cozy all at once.
I whipped this up to surprise my crew during the holidays and it was an instant hit. Now it’s my go-to when I want to wow folks without sweating it.
Needed Ingredients
- Chuck or sirloin roast: 3 to 4 pounds for juicy, well-marbled meat
- Two cups fresh cranberries: for a zingy, colorful glaze; pick firm ones without wrinkles
- Half a cup balsamic vinegar: adds a mellow, sweet acidity
- One third cup brown sugar: rounds out the tart cranberries with gentle sweetness
- One teaspoon salt: evens out all the flavors
- Half a teaspoon fresh ground black pepper: gives a little kick
- One tablespoon olive oil: for searing to get a savory golden crust
How To Cook It
- Preheat The Oven
- Set your oven to 325°F (160°C) for a slow roast that makes the meat tender.
- Season Your Meat
- Rub salt and black pepper all over the beef. This simple step unlocks rich, meaty flavors.
- Get A Crust Going
- Warm olive oil in a pan on medium-high. Sear the roast all around till it’s golden, about 3 to 4 minutes per side.
- Mix The Glaze
- Stir together cranberries, balsamic vinegar, brown sugar, and a pinch of salt in a bowl until smooth and glossy.
- Pop It In The Oven
- Put the seared roast in a pan. Pour the glaze on top and cover with foil. Roast for around 2 hours, basting with juices now and then to keep it moist.
- Rest Then Slice
- Once cooked, cover the roast and let it rest for 10 minutes. This helps the juices settle so every slice is juicy. Serve with extra glaze spooned on.
Making this roast always brings back warm holiday vibes for my family, especially the fun we have sharing the meal together.
Storage Hacks
Keep leftovers of the beef and glaze in separate airtight containers so they stay fresh. Refrigerate the meat up to 4 days or freeze if you want to keep it longer. When warming up, heat gently with some broth or pan juices so it doesn’t dry out.
Swap Ideas
Tasty Partners
This roast beef dish really hits the spot. It’s special but doesn’t feel fussy. Simple and classy all at once, it’s the kind of meal that sparks good conversation and happy faces around the table.
Frequently Asked Cooking Questions
- → What’s the best beef cut to use here?
Chuck or sirloin roasts work great since they stay tender and pack good flavor when cooked slow.
- → Why should I sear the beef first?
Searing makes a tasty brown crust and locks in the beef’s juices so it stays moist and flavorful.
- → Can frozen cranberries be used for the sauce?
Sure, just defrost them a bit and drain off any extra water before making the sauce.
- → How does basting help during cooking?
It keeps the meat juicy and lets the glaze flavors soak deeper into the roast.
- → What’s important to know about slicing the beef?
Waiting for the roast to sit before you cut it helps spread the juices, so each piece is nice and tender.