Roast Beef with Cranberry and Balsamic
350kcal
Ingredients
Main Ingredients
- 3-4 pounds 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)
Method
Preparation
- 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.
Serving
- 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.
Storage
- 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.
Nutrition
Serving1gCalories350kcalCarbohydrates30gProtein40gFat15gSaturated Fat5gSodium500mgFiber3gSugar10g
Notes
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.