Tender Cranberry Roast Beef

This Cranberry Roast Beef brings together slow-roasted tenderness and a bright, tangy cranberry glaze that feels comforting and festive. The balance of savory, sweet, and tart flavors makes this dish ideal for holiday dinners, Sunday meals, or special gatherings. It’s simple to prepare and always impressive on the table.

Why You’ll Love This Recipe

• Tender, juicy roast with minimal hands-on time
• A beautiful cranberry glaze that adds flavor and color
• Perfect for holidays, gatherings, or cozy family nights
• Simple ingredients with bold results
• Great for serving a crowd

Ingredients

• 3–4 lb beef roast (chuck, rump, or sirloin tip)
• 1 cup cranberry sauce (whole berry or homemade)
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 cup beef broth
• 1 teaspoon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Step-by-Step Instructions

1. Preheat oven to 325°F (165°C).
2. Pat the roast dry, then season generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
4. Transfer the roast to a baking dish or Dutch oven.
5. Add sliced onion and garlic around the roast.
6. In a bowl, whisk together cranberry sauce, Worcestershire sauce, soy sauce, brown sugar, beef broth, mustard, thyme, and rosemary.
7. Pour the mixture over the roast.
8. Cover tightly with foil or a lid.
9. Roast for 2.5–3.5 hours, or until the beef is fork-tender.
10. Let the roast rest for 10 minutes, slice, and spoon the cranberry sauce over the top before serving.

Tips & Variations

• Add baby carrots or potatoes to the roasting pan for a full one-pan meal.
• Use fresh cranberries for a tangier homemade sauce.
• Replace beef broth with vegetable broth if needed.
• Use a slow cooker: cook on LOW for 8 hours or HIGH for 4–5 hours.
• Add a splash of orange juice to brighten the cranberry glaze.

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze sliced roast beef with sauce for up to 3 months.
• Reheat gently in a covered pan with a splash of broth to keep moisture.
• Freeze cranberry sauce separately for best texture.

Serving & Pairing Ideas

• Serve with mashed potatoes or roasted potatoes.
• Pair with steamed green beans, glazed carrots, or a fresh salad.
• Spoon extra cranberry glaze over the slices for added sweetness.
• Serve with warm dinner rolls to soak up the sauce.

Frequently Asked Questions

Can I use a different cut of beef?

Yes. Chuck roast, rump roast, and sirloin tip all work well. Choose a cut with good marbling for tenderness.

Can I use fresh cranberries instead of canned sauce?

Absolutely. Simmer fresh cranberries with a bit of sugar and water until they burst, then use in place of canned sauce.

Do I need to sear the roast first?

Searing adds flavor and color, but the roast will still cook well without it. Searing simply enhances the final dish.

Can I prepare this ahead of time?

Yes. Cook the roast, cool it completely, and store in the sauce. Reheat gently before serving to keep it tender.

Ready to Make It?

This Cranberry Roast Beef brings tender meat and a bright, flavorful glaze together in one comforting dish. Whether you’re cooking for a holiday or a family meal, it delivers warmth and richness every time.

You Might Also Like

• Blackberry Pistachio Bars – Sweet, nutty, and beautifully fruity.
• Cranberry Orange Meatballs – Tangy, savory, and party-ready.
• Cranberry Pistachio Cheese Log – Festive, creamy appetizer.
• Cranberry Mousse Pie – Light and elegant holiday dessert.

Print