why make this recipe
This roast beef recipe mixes savory meat with a bright cranberry and tangy balsamic sauce. It is easy to make and fits holidays or a simple family meal. The sauce adds flavor and helps keep the roast moist.
introduction
Roast Beef with Cranberry and Balsamic is a clear and simple dish. The roast cooks in a fruity, tangy sauce. You need common ingredients and one oven. The result is a tasty main dish with a glossy sauce that you can pour over slices.
how to make Roast Beef with Cranberry and Balsamic
Follow the steps below to make this roast beef. Read all steps before you start. Use a meat thermometer to check doneness.
Ingredients :
- 2 to 3 pounds of beef roast
- Salt and pepper to taste
- 2 cups of fresh cranberries
- 1 cup of balsamic vinegar
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
Directions :
- Preheat oven to 375°F (190°C).
- Season the beef roast with salt and pepper.
- In a saucepan, combine cranberries, balsamic vinegar, olive oil, garlic, and rosemary. Cook over medium heat until cranberries burst and sauce thickens.
- Place the roast in a roasting pan and pour the cranberry balsamic sauce over it.
- Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches desired doneness.
- Let the roast rest before slicing and serve with the cranberry balsamic sauce.
how to serve Roast Beef with Cranberry and Balsamic
Slice the roast thin or thick as you like. Spoon the cranberry balsamic sauce over each slice. Serve with mashed potatoes, roasted vegetables, or a simple green salad. Warm plates help keep the meat hot.
how to store Roast Beef with Cranberry and Balsamic
Cool the roast and sauce to room temperature within two hours. Put meat and sauce in airtight containers. Store in the fridge for 3 to 4 days. Reheat gently in the oven or microwave. For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating.
tips to make Roast Beef with Cranberry and Balsamic
- Pat the roast dry before seasoning to get a good crust.
- Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Let the roast rest 15 to 20 minutes before slicing to keep juices inside.
- If the sauce is too tart, add 1 tablespoon of brown sugar or honey and taste.
- If sauce is thin, simmer a bit longer until it thickens.
variation (if any)
- Add onions or shallots to the sauce for more flavor.
- Use frozen cranberries if fresh are not available; thaw before cooking.
- Try adding a splash of orange juice for a citrus note.
- For a slower method, cook the roast in a slow cooker with the sauce on low for 6 to 8 hours.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Chuck roast or rump roast work well. Adjust cook time by size.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce a day ahead and store in the fridge. Warm it before pouring over the roast.
Q: How do I know when the roast is done?
A: Use a meat thermometer. Check 125°F for rare, 135°F for medium-rare, 145°F for medium.
Q: Can I skip the balsamic vinegar?
A: You can, but balsamic gives a tangy balance to the cranberries. You can replace with red wine vinegar and a bit of sugar if needed.
Q: Is this recipe good for a holiday table?
A: Yes. The sauce looks festive and the dish pairs well with holiday sides.
Conclusion
For more ideas and similar recipes, see these helpful guides: Cranberry Balsamic Roast Beef – Olivia’s Cuisine, Cranberry Balsamic Roast Beef – Closet Cooking, and Slow Cooker Cranberry Roast Beef (Easy Holiday Dinner Recipe …).