Beef Roast with Cranberry Chutney Recipe
Oberon Cabernet Sauvignon, Napa County

Pair with Oberon Cabernet Sauvignon


1 cup Oberon Cabernet Sauvignon
3 Tbsp unsalted butter
1-1/2 lb beef roast
Salt and pepper to taste
4 cups fresh cranberries
1 cup white sugar
1/2 cup brown sugar
1 cup water
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp ground cloves
1/4 tsp ground allspice
1 naval orange, juiced and zested

Beef Roast with Cranberry Chutney


Preheat the oven to 350°F.

Place three tablespoons of butter in a sauté pan over medium-high heat.

Season the beef roast with kosher salt and pepper. Once all sides are seasoned and the pan is heated, place the beef roast in the pan, searing and browning the sides.

Once the beef roast is seared and browned, remove from heat and add the red wine to the pan to deglaze. Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce that is often made to accompany sautéed meats.

Place the roast back in the pan and place it in the oven, letting the roast cook until it is medium-rare with an internal temperature of 130-135°F, approximately 20-25 minutes, spooning the braising liquids over the beef every 5-8 minutes.

Once done, remove the roast and let rest for 5-8 minutes, allowing all those juices to absorb into the beef, then slice and serve hot.

While the roast cooks, bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Add the juice and zest of the orange. Stir until sauce is thick, about 5 minutes. Refrigerate until cold or serve when done.

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