Roast Beef with Cranberry Glaze
Soy sauce and ginger are the secret ingredients in this savoury roast while piercing it all over is key to improved tenderness. Cook time is based on a roast that is 7½-in (19 cm) long x 3¾-in (9.5 cm wide) x 4¾-in (12 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
1. Combine cranberry sauce, green onions, soy sauce and gingerroot in a small saucepan; heat over medium-low heat, stirring, for about 5 to 10 minutes or until jelly is melted and glaze is bubbling. Transfer ½ cup (125 mL) to a small bowl to glaze roast; set remaining sauce aside in pan for serving.
2. Pat roast dry with paper towel and pierce all over with a fork. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Brush roast all over with about one-third of the glaze.
3. Roast, uncovered, in preheated 275°F oven, brushing with remaining glaze in 1-hour intervals, for about 4 hours for medium-rare (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Transfer to cutting board, cover with foil and let rest for 15 minutes. Reheat extra cranberry sauce mixture over medium-low heat. Carve roast across the grain into very thin slices and serve with reserved sauce.
Piercing the roast with a long barbecue fork before roasting and carving the cooked roast beef across the grain into very thin slices optimizes tenderness.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Vitamin B6, Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
2.5g Saturated Fat, 0.2g Trans Fat, 0.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Green onions
Gingerroot
4 lb (2 kg) Beef Outside Round Oven Roast
1 can (348 mL) jellied cranberry sauce
Soy sauce
Ingredients
Directions
1. Combine cranberry sauce, green onions, soy sauce and gingerroot in a small saucepan; heat over medium-low heat, stirring, for about 5 to 10 minutes or until jelly is melted and glaze is bubbling. Transfer ½ cup (125 mL) to a small bowl to glaze roast; set remaining sauce aside in pan for serving.
2. Pat roast dry with paper towel and pierce all over with a fork. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Brush roast all over with about one-third of the glaze.
3. Roast, uncovered, in preheated 275°F oven, brushing with remaining glaze in 1-hour intervals, for about 4 hours for medium-rare (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
4. Transfer to cutting board, cover with foil and let rest for 15 minutes. Reheat extra cranberry sauce mixture over medium-low heat. Carve roast across the grain into very thin slices and serve with reserved sauce.
Piercing the roast with a long barbecue fork before roasting and carving the cooked roast beef across the grain into very thin slices optimizes tenderness.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Vitamin B6, Choline, Phosphorus
Source of: Potassium, Thiamine, Magnesium
2.5g Saturated Fat, 0.2g Trans Fat, 0.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Green onions
Gingerroot
4 lb (2 kg) Beef Outside Round Oven Roast
1 can (348 mL) jellied cranberry sauce
Soy sauce
