Q1: What cut of beef is best for roasting?

A1: Ribeye, sirloin, or top round are ideal. Choose based on tenderness preference and budget.

Q2: Can I make the cranberry glaze ahead of time?

A2: Yes! Store in the refrigerator up to 3 days and warm slightly before brushing on beef.

A3: Roast at 375°F (190°C) until internal temperature reaches 135°F, usually 20 minutes per pound.

A4: Absolutely. Thaw slightly before cooking to help the glaze thicken evenly.

Tender, juicy beef roast topped with a sweet and tangy cranberry glaze—perfect for festive meals or cozy dinners.

Scale

3–4 lb beef roast (ribeye, sirloin, or top round)

1 ½ cups fresh cranberries

¼ cup brown sugar

2 tbsp honey

2 tbsp balsamic vinegar or red wine

2 cloves garlic, minced

1 tsp fresh rosemary, chopped

Salt & pepper, to taste

1 tbsp olive oil

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C).
Trim roast, season with salt & pepper.
In a saucepan, combine cranberries, brown sugar, honey, vinegar, garlic, and rosemary. Simmer 10–12 mins until thick.
Sear beef in olive oil on all sides, then place in roasting pan.
Roast uncovered for 15 mins, then brush glaze every 15–20 mins until internal temp reaches 135°F (medium rare).

Can use frozen cranberries.
Pair with mashed potatoes, rice, or roasted veggies.
Adjust glaze sweetness to taste.