Cranberry Roast Beef Dish (Print)

Tangy cranberry-glazed beef roast ideal for any special occasion.

# Ingredients:

01 - 1 to 4 pounds beef roast (chuck or ribeye)
02 - 1 cup fresh or frozen cranberries
03 - 1 cup beef broth
04 - 1 cup sugar
05 - 1 cup balsamic vinegar
06 - 1 tablespoon soy sauce
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon olive oil
09 - 1 clove garlic, minced
10 - 1 teaspoon salt
11 - 1 teaspoon black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon rosemary
14 - Fresh cranberries for garnish
15 - Rosemary sprigs for garnish

# Directions:

01 - Preheat your oven to 325°F (163°C).
02 - In a medium saucepan over medium heat, combine the cranberries, beef broth, sugar, balsamic vinegar, soy sauce, Dijon mustard, and minced garlic. Stir well and bring it to a gentle boil. Once boiling, reduce the heat to low and simmer for 10 to 15 minutes or until the cranberries burst and the sauce thickens slightly.
03 - In a large roasting pan, rub the beef roast with olive oil, salt, black pepper, thyme, and rosemary, ensuring it is well-seasoned on all sides.
04 - Place the seasoned roast in the roasting pan and pour about half of the cranberry sauce over the top. Reserve the remaining sauce for later.
05 - Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for approximately 2 to 2.5 hours or until the internal temperature of the roast reaches your desired doneness (medium-rare: 135°F, medium: 145°F).
06 - About 30 minutes before the roast is finished, remove the foil and baste with the remaining cranberry sauce. Allow the roast to brown and develop a nice glaze as it finishes cooking.
07 - Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. This helps the juices redistribute throughout the meat.
08 - Slice the roast against the grain and serve with the reserved cranberry sauce drizzled over the top. Garnish with fresh cranberries and rosemary sprigs if desired.

# Notes:

01 - Letting the roast rest before slicing ensures the meat remains juicy and tender.

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