Festive & Easy Cranberry Balsamic Roast Beef

You May know I am always looking for a new way to cook beef and especially roasts! For the holidays I thought it might be fun to try something fairly festive with a pot roast. I’m gonna try this!

This recipe originally called for a Prime Rib Roast - if you’re lucky enough to have one of those go for it, but I’m going to try just a plain ‘ole pot roast this way. So I’ve tweaked the recipe a bit to fit that cut of meat. Mainly just a longer and lower temp cook time to accommodate the tougher cut of meat. If you cook a Prime Rib Roast you only need to roast it for about 20 min per pound of meat OR until a thermometer reads 140F degrees for medium rare.

Cranberry Balsamic Roast Beef

Ingredients

Everett Beef 3 to 5 pounds rolled roast

1/2 cup Balsamic vinegar

2 garlic cloves, minced

1/4 cup cranberry sauce

2 tablespoons brown sugar

1 teaspoon red pepper flakes

Salt to taste

2 tablespoons olive oil

2 tablespoons vegetable oil

1/2 cup beef broth

2 cups cranberries

6 sprigs thyme

Directions

1. Combine the balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt and olive oil in a large, re-sealable food storage bag (large enough to hold the beef roast).

2. Pierce the roast all over with a knife and place it in the bag. Close the bag and massage the roast with the marinade. Refrigerate overnight, turning the bag occasionally.

3. Preheat oven to 250-275F degrees.

4. Remove the roast from the marinade and wipe it with a paper towel to remove excess marinade.

5. Heat the vegetable oil in a large cast iron pan (or whatever you are going to use to roast it in the oven), over medium-high heat. Place beef in hot pan and sear until deep golden brown on all sides.

6. Add the marinade to the pan along with 1/2 cup beef broth and mix to combine. Add the cranberries and thyme and transfer the pan into the oven.

7. Cook covered on low for about 2.5 hours. Check to see if you need to add beef broth and continue roasting until tender. Depending on size, temperature and cut may take up to 4 hours in the oven on low. It probably won’t take that long.

8. Remove from the oven and let rest for 15 minutes before carving and serving with the pan sauce.

For more information on cooking roasts check out our other post Heavenly Tender and Juicy Pot Roast

Recipe & Photo from: oliviascuisine.com