STEP 1: PREPARE THE OVEN AND ROAST

Begin by preheating your oven to 375°F (190°C). While the oven is heating, season the beef roast generously with salt and pepper on all sides.

STEP 2: SEAR THE ROAST

In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the beef roast, searing it on all sides until browned, about 3-4 minutes per side. This step locks in the juices and adds flavor.

STEP 3: MAKE THE CRANBERRY BALSAMIC GLAZE

In a medium saucepan, combine the cranberries, balsamic vinegar, brown sugar, minced garlic, Dijon mustard, and herbs (if using). Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 10-15 minutes. Remove from heat and set aside.

STEP 4: COAT THE ROAST

Once the roast is nicely browned, pour half of the cranberry balsamic glaze over the top, spreading it evenly. Reserve the other half for later.

STEP 5: ROAST IN THE OVEN

Transfer the skillet or Dutch oven to the preheated oven. Roast the beef for about 1 hour, or until it reaches your desired level of doneness (internal temperature of 135°F (57°C) for medium-rare, 150°F (65°C) for medium). Baste the roast with the remaining glaze halfway through cooking for extra flavor.

STEP 6: REST AND SLICING

Once the roast is done, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender roast. After resting, slice the beef against the grain into thin slices.

STEP 7: SERVE

Serve the sliced roast beef with the remaining cranberry balsamic glaze drizzled on top. Garnish with fresh herbs for an elegant touch.