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Certainly! Here’s an inviting and flavorful article for your recipe: Cranberry Roast Beef.
Cranberry Roast Beef: A Sweet and Savory Twist on a Classic Comfort Dish
If you’re craving a dish that combines the bold, hearty flavor of roast beef with a surprising sweet-tart twist, look no further than this Cranberry Roast Beef. This recipe is the perfect balance of rich and refreshing — tender, slow-roasted beef infused with the tangy brightness of cranberries. It’s elegant enough for holidays and special dinners but easy enough to make for a cozy Sunday meal.
Whether you’re using fresh cranberries, cranberry sauce, or even dried cranberries rehydrated in a bit of broth, this dish brings an unexpected burst of flavor that complements the beef beautifully. It’s a comfort food classic with a festive flair.
Why You’ll Love Cranberry Roast Beef
- 🥩 Tender, juicy beef roast cooked low and slow
- 🍒 Cranberry sauce adds a delicious balance of sweet and tart
- 🍷 Rich gravy infused with herbs and fruit for a gourmet touch
- 🕒 Perfect make-ahead meal — tastes even better the next day
- 🎄 Great for holiday tables, family dinners, or cold-weather comfort food
Ingredients You’ll Need
- 2.5–3 lbs (1.1–1.4 kg) beef roast (chuck, rump, or top round)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup whole cranberry sauce (or a mix of fresh cranberries and sugar)
- 1/2 cup beef broth
- 1/2 cup red wine (optional, for added depth)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or rosemary
- Optional: a spoonful of Dijon mustard for a flavor kick
How to Make Cranberry Roast Beef
- Sear the beef:
Season the roast with salt and pepper. In a hot skillet or Dutch oven, sear the beef on all sides in olive oil until browned. Set aside. - Build the base:
In the same pot, sauté onions and garlic until fragrant. Add cranberry sauce, broth, wine, Worcestershire, herbs, and mustard. Stir to combine. - Slow-cook to perfection:
Return the beef to the pot. Cover and roast in a 325°F (160°C) oven for 2.5–3 hours, or until the beef is fork-tender. (You can also do this in a slow cooker on low for 6–8 hours.) - Make the sauce:
Remove the beef and reduce the cooking liquid on the stovetop until thickened. Strain if you prefer a smooth gravy, or leave it rustic with onion bits. - Serve and enjoy:
Slice the beef, spoon the cranberry gravy on top, and serve hot with mashed potatoes, roasted vegetables, or crusty bread.
