Here is a simple, tasty roast beef dish with a bright cranberry and balsamic sauce. Read on for easy steps and tips.

introduction

This Roast Beef with Cranberry and Balsamic mixes the rich taste of beef with a sweet and tangy sauce. It works well for weeknight meals or special dinners. For other cozy main dishes, see this collection of creamy and comfort recipes.

why make this recipe

Make this recipe when you want a full-flavored meal that looks nice but is easy to cook. The cranberry and balsamic sauce adds color and a bright taste that balances the beef. The recipe uses simple ingredients and gives a warm, homey feel.

how to make Roast Beef with Cranberry and Balsamic

Ingredients :
3-4 pounds of beef roast (such as ribeye or sirloin), Salt and pepper to taste, 2 tablespoons olive oil, 1 cup fresh or frozen cranberries, 1/2 cup balsamic vinegar, 1/4 cup brown sugar, 1 tablespoon Dijon mustard, Fresh rosemary or thyme (optional)

Directions :

Preheat the oven to 350°F (175°C).
Season the beef roast with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
In a separate saucepan, combine cranberries, balsamic vinegar, brown sugar, and Dijon mustard. Cook over medium heat until the cranberries burst and the mixture thickens slightly.
Place the seared roast in a roasting pan and pour the cranberry mixture over it.
Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches your desired doneness.
Let the roast rest for 10-15 minutes before slicing.
Serve with the pan sauce and garnish with fresh herbs if desired.

For a short bio of the recipe author style and more notes, you can check a simple write-up like Chloe Sanders bio.

how to serve Roast Beef with Cranberry and Balsamic

Slice the roast thin and place on a warm plate. Spoon the cranberry-balsamic sauce over the slices. Serve with simple sides: roasted vegetables, mashed potatoes, or a green salad. The sauce also goes well with rice or couscous.

how to store Roast Beef with Cranberry and Balsamic

Cool the roast and sauce to room temperature, then put in an airtight container. Store in the fridge for up to 3-4 days. Reheat gently in the oven at low heat or in a skillet with a splash of water or stock to keep the meat moist. You can freeze cooked slices and sauce for up to 2 months; thaw in the fridge before reheating.

tips to make Roast Beef with Cranberry and Balsamic

Use a meat thermometer to get the doneness you want.
Sear well to lock in juices before roasting.
If you want a sweeter sauce, add a little more brown sugar. If you want more tang, add a splash more balsamic.
Let the meat rest before slicing to keep it juicy.
For a one-pot approach, you can slow cook the roast with the sauce. Try a similar slow-cook idea like this sun-dried tomato chicken pasta for inspiration on cooking low and slow.

variation (if any)

Add orange zest to the sauce for a bright citrus note.
Use red wine instead of some of the balsamic for deeper flavor.
Swap brown sugar for maple syrup for a different sweetness.

FAQs

Q: How long should I roast a 3-4 pound beef roast?
A: About 1.5 hours at 350°F (175°C) is a good guide, but use a meat thermometer to be sure.

Q: What internal temperature should I aim for?
A: For medium-rare, 130-135°F (54-57°C); medium 140-145°F (60-63°C); adjust as you like.

Q: Can I use frozen cranberries?
A: Yes. Use them directly in the sauce; they will cook down as the sauce heats.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce a day ahead and store in the fridge. Warm it before pouring over the roast.

Q: Is this recipe good for holidays?
A: Yes. It looks festive and pairs well with many sides.

Conclusion

If you want more recipe ideas or similar cranberry-balsamic roast recipes, see this version at Cranberry Balsamic Roast Beef – Olivia’s Cuisine. For another take and tips, try Cranberry Balsamic Roast Beef – Closet Cooking. If you prefer a slow-cooker method, check Slow Cooker Cranberry Roast Beef (Easy Holiday Dinner Recipe ….