Cranberry-Glazed Oven Roast

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.
Yield 10 Servings Prep. Time 10 min Cooking Time 245 min Total Time 255 min


Here are the following ingredients:

  • 1 can (348 mL) jellied cranberry sauce
  • 2 green onions, chopped
  • ¼ cup (60 mL) soy sauce
  • 1 tsp (5 mL) minced gingerroot
  • 4 lb (2 kg) Beef Outside Round Oven Roast

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.

Roast Cooking Chart