Cranberry Roast Beef is such a nice dinner recipe to make in the fall season.
My idea of a nice family dinner is to make a good roast beef with mashed potatoes and vegetables. It makes the best Sunday night dinner! In this Cranberry Roast Beef recipe, the roast cooks slowly on the stove in a delicious cranberry-based sauce. The result is a nice, tender roast with carrots and onions. I like to whip up a side of cranberry sauce for this meal too.
- 4-pound beef roast
- flour, cinnamon stick, cloves, salt and pepper
- canola or vegetable oil
- whole cranberry sauce
- beef broth
- prepared horseradish
- pearl onions
About Pearl Onions:
You can buy fresh pearl onions (also known as “cocktail onions”) in the produce department. They’re tiny little things, and you’ll have to be prepared to peel every single little onion. Alternately, you can buy them frozen- where they come already peeled. If you can’t find (or don’t wish to use) pearl onions, you can chop up a large white onion and use that instead.
How to make Cranberry Roast Beef:
You’ll need a Dutch oven for this recipe, and it will be cooked on the stove. A Dutch oven is great to have for making soup and chili too! Your beef roast is coated in flour, salt and pepper, and then it’s browned on all sides in a little bit of oil. The sauce- a mix of cranberry sauce, beef broth, prepared horseradish, cinnamon stick, and cloves is poured over the roast. That mixture is brought to a boil, and then the Dutch oven is covered, the heat is set to simmer and the roast will simmer in the sauce for an hour and a half.
After an hour an a half of cooking, the carrots and onions are sprinkled around the roast, the lid is placed back onto the Dutch oven, and the roast and veggies will continue to cook for another 45 minutes to an hour.
Check the roast and veggies- all should be tender. At this point, your meal is done, and you are ready to serve your Cranberry Roast Beef for dinner!
How to serve Cranberry Roast Beef:
Move the roast to a cutting board and slice it thinly. Use a slotted spoon to transfer the veggies to a bowl for serving.
Spoon the sauce over the sliced Cranberry Roast Beef and serve with your favorite side dishes.
Here are a few more recipes using cranberry sauce that you might like to try:
- Cranberry Pork Tenderloin
- Frozen Cranberry Velvet Pie
- Cranberry Chicken
- Cranberry Sauce Cake
- One Bowl Cranberry Sauce Bread
- Brie, Apple and Cranberry Grilled Chcese
- Cranberry Brie Bites
- Cape Cod Cranberry Meatloaf
Cranberry Roast Beef
- 4 pounds boned and rolled bottom round beef roast
- 3 tablespoons all purpose flour
- 2 teaspoons Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons vegetable or canola oil (see Recipe Notes below)
- 1 cup whole cranberry sauce
- 1 cup beef broth
- 1/2 cup prepared horseradish
- 1 stick cinnamon (broken in half)
- 4 whole cloves
- 16 whole, peeled pearl onions (can use frozen or fresh)
- 1 bunch carrots, peeled and cut into 3-inch lengths
- Dredge the roast in a mixture of flour, salt and pepper. Heat the oil in a large Dutch oven, and brown the roast on all sides over medium heat.
- In a medium bowl, combine the cranberry sauce, broth, horseradish, cinnamon stick and cloves; pour over the roast in the Dutch oven. Bring the mixture to a boil- then cover tightly, reduce heat, and simmer on low for 1½ hours, or until the meat is almost tender. Sprinkle the carrots and onions around the roast, and then cover again and cook for an additional 45 minutes to 1 hour- until the vegetables are cooked through and the beef is tender.
- *If you happen to have bacon drippings, use that instead of oil for browning the roast.
- *Serve with noodles or potatoes.