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Cranberry Roast Beef: The Perfect Holiday Dinner Solution

Cranberry Roast Beef

A tender beef roast bathed in a sweet-tart cranberry sauce that creates a caramelized glaze while cooking. This festive dish pairs succulent, savory meat with the bright notes of cranberry for a memorable meal that’s surprisingly easy to prepare.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Course Holiday, Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 3-4 pound beef chuck roast or bottom round roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups fresh or frozen cranberries no need to thaw if frozen
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup water or beef broth
  • 1 orange zested and juiced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 medium onion sliced into rings
  • 2 sprigs fresh rosemary optional, for garnish

Instructions
 

  • Preheat your oven to 325°F (165°C). This moderate temperature will slowly cook the beef until tender while allowing the cranberry glaze to develop without burning.
  • Prepare the beef by patting it dry with paper towels. This ensures a better sear and helps the seasonings adhere properly. Tie with kitchen twine if necessary to maintain an even shape.
  • Season the roast generously with salt and pepper, rubbing it into all sides of the meat.
  • Heat olive oil in a large skillet or dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate if using a separate roasting pan.
  • Make the cranberry mixture by combining cranberries, granulated sugar, brown sugar, water or broth, orange zest and juice, garlic, Worcestershire sauce, thyme, and rosemary in a bowl. Stir until well combined.
  • Arrange onion rings in the bottom of your roasting pan or dutch oven, then place the seared beef on top.
  • Pour the cranberry mixture over the roast, ensuring some falls around the sides to create a cooking liquid at the bottom of the pan.
  • Cover the roasting pan tightly with foil (or lid if using a dutch oven) and place in the preheated oven.
  • Roast for 2 hours, then remove the foil and continue cooking for an additional 30-45 minutes until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
  • Baste the roast with the pan juices every 15 minutes during the uncovered roasting time to develop a beautiful glaze.
  • Remove from the oven and let rest for 15-20 minutes, lightly covered with foil, before slicing. This allows the juices to redistribute throughout the meat.
  • Slice the roast against the grain into 1/2-inch thick slices and arrange on a serving platter.
  • Skim excess fat from the pan sauce and spoon the cranberry sauce over the sliced meat. Garnish with fresh rosemary sprigs if desired.

Notes

  • For a smoother sauce, blend half the cranberry mixture before pouring over the roast.
  • The roast can be prepared and seared a day ahead, then refrigerated overnight with the cranberry mixture for enhanced flavor.
  • If you prefer a thicker sauce, remove the meat after cooking and simmer the pan juices on the stovetop until reduced to your desired consistency.
  • This recipe works beautifully with venison or pork roast as alternatives to beef.
  • Leftover meat makes excellent sandwiches when thinly sliced and served with some of the cranberry sauce.