Ingredients:

  • 3-4 lb (1.35-1.8 kg) beef roast (top sirloin, ribeye, or rump roast)
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) black pepper
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) dried thyme
  • 2 tbsp (30 mL) olive oil
  • 1 cup (240 mL) fresh or frozen cranberries
  • ½ cup (120 mL) balsamic vinegar
  • ¼ cup (60 mL) packed brown sugar, or honey (adjust to taste)
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • ½ cup (120 mL) beef broth (low sodium or homemade is best)
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Pat the roast dry with paper towels. Combine salt, pepper, garlic powder, and thyme in a small bowl. Rub the mixture evenly over the entire roast.
  3. Heat olive oil in the skillet/Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
  4. Transfer the skillet to the preheated oven. Roast until the desired internal temperature is reached: Medium-Rare: 135°F (57°C), Medium: 145°F (63°C)
  5. Remove the roast from the oven and tent loosely with foil. Let it rest for 10-15 minutes before slicing.
  6. While the beef rests, place the skillet back on the stovetop over medium heat (or use a separate saucepan).
  7. Add the chopped shallot and minced garlic to the pan. Sauté until fragrant, about 1-2 minutes.
  8. Add cranberries, balsamic vinegar, brown sugar (or honey), and beef broth to the pan. Simmer, stirring occasionally, until the cranberries have burst and the sauce has thickened slightly, about 10 minutes.
  9. Taste the sauce and season with salt and pepper as needed.
  10. Slice the roast beef thinly against the grain. Spoon the cranberry balsamic glaze generously over the sliced beef.