Cranberry Balsamic Roast Beef
Cranberry Balsamic Roast Beef is a show-stopping dish that marries the rich flavors of tender beef with a tangy cranberry balsamic glaze. Perfect for festive gatherings or cozy family dinners, this recipe elevates your meal experience with its delightful balance of sweet and savory notes. As the roast slowly cooks in the oven, the enticing aroma fills the kitchen, drawing family and friends to the table. This dish pairs beautifully with sides like creamy garlic mashed potatoes or colorful roasted vegetables, making it an excellent choice for any occasion. Impress your guests and create lasting memories with every flavorful bite of this succulent roast.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 2 to 3 pounds boneless chuck or ribeye roast
- 1 cup cranberry sauce (homemade or store-bought)
- 1/2 cup high-quality balsamic vinegar
- 2 tablespoons fresh rosemary (or 1 tablespoon dried)
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine cranberry sauce, balsamic vinegar, minced garlic, and rosemary to create the marinade.
- Season the beef roast generously with salt and pepper. Place it in a baking dish and cover it with half of the marinade. Let it marinate in the fridge for at least one hour.
- Remove the roast from the fridge and let it sit at room temperature for about 30 minutes before baking.
- Bake in the preheated oven for approximately two hours or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Let rest for ten minutes before slicing and drizzle remaining marinade over slices before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 305
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
Keywords: For enhanced flavor, consider browning the roast in a skillet before marinating. Feel free to substitute fresh herbs based on your preference; thyme or sage also work well. Leftovers can be stored in an airtight container for up to three days.