Ingredients
- 1 Beef Roast (Chuck or Ribeye)
- 2 cups Fresh Cranberries
- 1 Onion (Yellow or Sweet)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Rosemary (chopped)
- 1 tablespoon Fresh Thyme (chopped)
- 2 cups Beef Broth
- 2 tablespoons Brown Sugar
Instructions
- Preheat your oven to 325°F (165°C).
- Season the beef roast generously with salt and pepper, rub minced garlic into the meat, and let it sit for about 30 minutes.
- In a large skillet, add oil and sear the beef on all sides until browned, about 4-5 minutes per side.
- Transfer the beef to a roasting pan; sauté sliced onions in the same skillet until golden, then add fresh cranberries, garlic, rosemary, and thyme.
- Pour the sautéed mixture over the roast and add beef broth to coat the bottom of the pan.
- Cover the roast with aluminum foil and roast in the oven for about 2–3 hours or until your desired doneness.
- Let the roast rest for 20–30 minutes before slicing and serving with pan juices and extra cranberries.
Notes
For a deeper sour note, consider adding a splash of balsamic vinegar or more garlic.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None