Holiday Roast Beef with Cranberry Balsamic Sauce

Why You’ll Love This Recipe

• Festive and Flavorful: Combines savory beef with a bright, tangy sauce.

• Tender and Juicy: Slow-roasted to perfection for melt-in-your-mouth texture.

• Impressive Presentation: A beautiful dish ideal for holiday dinners or special events.

• Easy Sauce: Quick cranberry balsamic sauce adds gourmet flair with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Roast Beef:

• 3 to 4 pounds beef roast (ribeye, sirloin, or top round)

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• Salt and freshly ground black pepper

For the Cranberry Balsamic Sauce:

• 1 cup fresh or frozen cranberries

• 1/2 cup balsamic vinegar

• 1/2 cup water

• 1/4 cup brown sugar

• 1 teaspoon orange zest

• Salt to taste

Directions

1. Prepare Roast: Preheat oven to 375°F (190°C). Rub beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper.

2. Roast Beef: Place roast on a rack in a roasting pan. Roast for 20 minutes per pound or until internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 15 minutes before slicing.

3. Make Sauce: While roast rests, combine cranberries, balsamic vinegar, water, brown sugar, and orange zest in a saucepan. Simmer over medium heat for 10-15 minutes until cranberries burst and sauce thickens. Season with salt to taste.

4. Serve: Slice roast beef thinly and drizzle with warm cranberry balsamic sauce.

Servings and Timing

• Servings: 6-8

• Preparation Time: 10 minutes

• Cooking Time: 1.5 to 2 hours (depending on roast size)

• Total Time: 2 to 2.5 hours

Variations

• Add Herbs: Fresh thyme or sage can be added to the roast rub or sauce.

• Spicy Kick: Add a pinch of red pepper flakes to the sauce.

• Make It Glazed: Brush sauce on roast during last 15 minutes of cooking for a glaze.

• Serve with Sides: Pair with roasted vegetables, mashed potatoes, or wild rice.

Storage/Reheating

• Storage: Store leftover roast and sauce separately in airtight containers in the refrigerator for up to 4 days.

• Reheating: Reheat roast gently in the oven and warm sauce on the stovetop or microwave.

FAQs

Can I use frozen cranberries?

Yes, thaw before cooking for best results.

How do I know when the roast is done?

Use a meat thermometer; 135°F for medium-rare, 145°F for medium.

Can I prepare the sauce ahead of time?

Yes, make sauce up to 3 days in advance and reheat before serving.

What if I prefer medium or well-done beef?

Adjust roasting time accordingly; use thermometer for accuracy.

Is this recipe gluten-free?

Yes, naturally gluten-free.

Can I use other cuts of beef?

Yes, ribeye, sirloin, or top round are great options.

How do I keep the beef juicy?

Let the roast rest before slicing to retain juices.

Can I make this recipe vegetarian?

Serve sauce with roasted vegetables or plant-based protein.

What wine pairs well with this dish?

A full-bodied red like Cabernet Sauvignon or Merlot complements well.

How long does the sauce keep?

Store in the refrigerator for up to 5 days.

Conclusion

Holiday Roast Beef with Cranberry Balsamic Sauce is a festive, delicious, and impressive dish that elevates any special occasion. With tender beef and a tangy-sweet sauce, it’s sure to be a favorite centerpiece on your holiday table.

Holiday Roast Beef with Cranberry Balsamic Sauce

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Holiday Roast Beef with Cranberry Balsamic Sauce is an elegant and flavorful centerpiece perfect for festive occasions. The juicy, tender roast beef pairs beautifully with a tangy-sweet cranberry balsamic sauce, creating a memorable and balanced dish that’s sure to impress your guests.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 1.5 to 2 hours
• Total Time: 2 to 2.5 hours
• Yield: 6-8 servings
• Category: Main Dish
• Method: Oven Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. For the Roast Beef:
   3 to 4 pounds beef roast (ribeye, sirloin, or top round)
   
   2 tablespoons olive oil
   
   4 cloves garlic, minced
   
   1 teaspoon dried rosemary
   
   1 teaspoon dried thyme
   
   Salt and freshly ground black pepper
   
   For the Cranberry Balsamic Sauce:
   1 cup fresh or frozen cranberries
   
   1/2 cup balsamic vinegar
   
   1/2 cup water
   
   1/4 cup brown sugar
   
   1 teaspoon orange zest
   
   Salt to taste

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Instructions

Prepare Roast: Preheat oven to 375°F (190°C). Rub beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper.

1. Roast Beef: Place roast on a rack in a roasting pan. Roast for 20 minutes per pound or until internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 15 minutes before slicing.
2. Make Sauce: While roast rests, combine cranberries, balsamic vinegar, water, brown sugar, and orange zest in a saucepan. Simmer over medium heat for 10-15 minutes until cranberries burst and sauce thickens. Season with salt to taste.
3. Serve: Slice roast beef thinly and drizzle with warm cranberry balsamic sauce.

Notes

1. Add fresh thyme or sage to the roast rub or sauce for extra aroma.
2. Add a pinch of red pepper flakes to the sauce for a spicy kick.
3. Brush sauce on roast during the last 15 minutes of cooking for a glazed finish.
4. Serve with roasted vegetables, mashed potatoes, or wild rice for a complete meal.

Nutrition

• Serving Size: 4 oz
• Calories: 350
• Sugar: 8g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 95mg