Cranberry Balsamic Roast Beef
A savory and tangy roast beef marinated in balsamic vinegar and cranberry sauce, perfect for any holiday gathering.
Equipment
- 1 Cast iron pan Large
- 1 Resealable plastic bag Large enough for roast
Ingredients
Main ingredients
- 3 to 5 pounds ribeye roast
- ½ cup Balsamic vinegar
- 2 garlic cloves minced
- ¼ cup cranberry sauce
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- ½ cup beef broth
- 2 cups cranberries
- 6 sprigs thyme
Instructions
Instructions
- 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). Reserve.
- 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.
- Preheat oven to 350F degrees.
- Remove the roast from the marinade and wipe it with a paper towel to remove excess marinade.
- Heat the vegetable oil in a large cast iron pan, over medium heat.
- Place beef in hot pan and sear until deep golden brown on all sides.
- Add the marinade to the pan along with ½ cup beef broth and mix to combine.
- Add the cranberries and thyme and transfer the pan into the oven.
- Roast for about 20 min per pound of meat OR until a thermometer reads 140F degrees for medium rare.
- Remove from the oven and let rest for 15 minutes before carving.
- Serve with the pan sauce.
Notes
Let the roast rest before carving so the juices redistribute. Serve with mashed potatoes or roasted vegetables for a complete meal.
