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Cranberry Roast Beef is presented as a delicious and visually appealing featured dish in the article.

Cranberry Roast Beef

This Cranberry Roast Beef recipe elevates a simple roast with a delightful blend of sweet, tart, and savory flavors. The cranberry sauce, combined with aromatics and spices, creates a rich and flavorful glaze that enhances the beef's natural taste and ensures a tender, juicy result.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb Beef Roast Sirloin Tip, Round Roast, or Chuck Roast
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Dry Red Wine such as Cabernet Sauvignon or Merlot
  • 1/2 cup Chicken or Beef Broth
  • 1/4 cup Balsamic Vinegar
  • 2 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Ground Cloves
  • Optional: Fresh Rosemary sprigs for garnish

Equipment

  • Large oven-safe skillet or Dutch oven with lid
  • Meat Thermometer
  • mixing bowl
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • paper towels
  • Aluminum foil (optional)

Method
 

  1. Prepare the Beef: Pat the roast dry with paper towels. Season generously with salt and pepper.
  2. Sear the Roast: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the skillet and set aside.
  3. Sauté Aromatics: Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Deglaze the Pan: Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes to reduce slightly.
  5. Combine Sauce Ingredients: In a bowl, whisk together the cranberry sauce, chicken or beef broth, balsamic vinegar, Dijon mustard, Worcestershire sauce, thyme, rosemary, and cloves.
  6. Return Roast to Skillet: Place the seared roast back into the skillet on top of the onion mixture. Pour the cranberry sauce mixture over the roast, ensuring it's evenly coated.
  7. Roast in the Oven: Cover the skillet or Dutch oven with a lid or tightly with aluminum foil. Bake in a preheated oven at 325°F (160°C) for approximately 20-25 minutes per pound, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare, 135-140°F for medium, 140-145°F for medium-well).
  8. Rest the Roast: Remove the roast from the oven and let it rest, covered, for at least 15-20 minutes before slicing.
  9. Slice and Serve: Slice the roast thinly against the grain and serve with the cranberry sauce from the skillet. Garnish with fresh rosemary sprigs, if desired.

Notes

For best results, use a chuck roast, as it holds up well to the long cooking time. Adjust roasting time based on the size of the roast and your desired level of doneness. Resting the roast is crucial for tenderness. Leftovers can be stored in the refrigerator for up to 3 days. The cranberry sauce can be adjusted to your preference by adding more or less balsamic vinegar or Dijon mustard.