Description
A succulent roast beef balanced with tart-sweet cranberry glaze, perfect for holiday meals.
Ingredients
Scale
- 3–4 lb beef roast (top round, sirloin tip, or eye of round)
- 1½ tsp kosher salt per lb
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 cup fresh or frozen cranberries
- ½ cup brown sugar
- ½ cup beef stock
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
Instructions
- Season the beef roast generously with kosher salt and black pepper.
- Heat olive oil in a cast-iron skillet and sear the roast for 2–3 minutes per side until browned.
- Transfer the roast to a 325°F oven in an oven-safe pan or Dutch oven.
- Simmer cranberries, brown sugar, beef stock, balsamic vinegar, and Dijon in a saucepan for 8–12 minutes until cranberries break down.
- Strain glaze if desired, or leave chunky.
- Roast until the internal temperature reaches 125°F for medium-rare (about 20 minutes per pound).
- Rest the roast for 15–20 minutes before slicing thin against the grain.
- Spoon glaze over the sliced meat before serving.
Notes
Use a meat thermometer for accurate cooking. Adjust glaze consistency by thickening with cornstarch if too thin.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg