Elegant Cranberry Balsamic Roast Beef (Holiday-Worthy & Easy!)

This stunning cranberry balsamic roast beef is the perfect centerpiece for Christmas dinner, Thanksgiving, or any special occasion! A tender, juicy beef roast is seared to lock in flavor, then slow-roasted with a sweet-tart cranberry balsamic glaze that reduces into a glossy, restaurant-quality sauce. Only 10 minutes of prep — the oven does the rest!

Prep Time: 10 minutes
Cook Time: 50–70 minutes
Total Time: 1 hour 20 minutes (including rest)
Servings: 6–8
Calories: 390 kcal per serving

Ingredients

• 2–2.5 lb (900g–1.1kg) beef roast (top round, sirloin tip, eye of round, or chuck roast)
• 1 tablespoon olive oil (or avocado oil)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup fresh or frozen cranberries (no need to thaw)
• ⅓ cup balsamic vinegar (good quality makes a difference!)
• 3 tablespoons honey (or maple syrup)
• 1 tablespoon low-sodium soy sauce (or tamari/coconut aminos)
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
• ½ teaspoon dried thyme (optional, for extra aroma)
• ½ cup beef broth (or red wine for deeper flavor)

Optional Thickener (for extra glossy sauce)

• 1 teaspoon cornstarch + 1 tablespoon cold water

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Take the roast out of the fridge 30–60 minutes before cooking for even results.
2. Season generously: Pat the beef completely dry with paper towels (this is key for a great crust). Rub all over with olive oil, then season liberally with salt and black pepper.
3. Sear the roast: Heat a large oven-safe Dutch oven or heavy skillet over medium-high heat. Sear the beef for 2–3 minutes per side until deeply golden-brown. Transfer to a roasting pan if your skillet isn’t oven-safe.
4. Make the cranberry balsamic glaze: In a small saucepan, combine cranberries, balsamic vinegar, honey, soy sauce, minced garlic, rosemary, thyme, and beef broth. Bring to a simmer over medium heat. Cook 8–10 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly. Lightly mash the berries with a spoon for a smoother sauce.
5. Roast the beef: Pour about half of the cranberry glaze over the seared roast. Place in the preheated oven. Roast for 50–70 minutes, basting with pan juices once or twice.

• Rare: 120–125°F (50 minutes)
• Medium-rare: 130–135°F (55–60 minutes) — recommended!
• Medium: 140°F (65–70 minutes)
  Use a meat thermometer for perfect results.

1. Rest the roast: Remove from oven, tent loosely with foil, and rest 10–15 minutes. This step is non-negotiable — it keeps every slice juicy!
2. Finish the sauce: While the beef rests, return the remaining glaze to the stove. Simmer 3–5 minutes. For a thicker, glossy sauce, stir in the cornstarch slurry and cook 1 minute more.
3. Slice & serve: Thinly slice the roast against the grain. Arrange on a platter and spoon the warm cranberry balsamic sauce over the top. Garnish with fresh rosemary and extra cranberries for that holiday wow-factor.

Pro Tips for the Best Roast Beef

• Use a meat thermometer — it’s the only way to nail perfect doneness.
• Let it rest! Cutting too early lets all the juices run out.
• Make ahead: Sear and apply glaze up to 24 hours ahead, then roast just before serving.
• Leftovers make incredible sandwiches with arugula and horseradish.

Delicious Serving Ideas

• Creamy mashed potatoes or cauliflower mash
• Roasted Brussels sprouts with bacon
• Honey-glazed carrots
• Garlic green beans
• Wild rice pilaf

Nutrition (per serving, based on 6 servings)

• Calories: 390 kcal
• Protein: 45 g
• Fat: 16 g
• Carbohydrates: 12 g
• Sugar: 9 g
• Fiber: 1 g

This cranberry balsamic roast beef looks (and tastes) like you spent all day in the kitchen — but it’s secretly one of the easiest holiday roasts you’ll ever make. Your guests will be begging for the recipe!

Pin this now and make it your new Christmas tradition!

Love elegant beef recipes? Try my Garlic Herb Prime Rib or Red Wine Braised Short Ribs next.