In a food processor or blender, combine half a cup raisins, half a cup golden raisins, cranberries, red onion, brown sugar, balsamic vinegar, garlic, kosher salt, and pepper. Blend until coarsely chopped. With motor running, slowly add two tablespoons olive oil. Add parsley, horseradish, and lemon zest and pulse until incorporated. Set aside.

In a small bowl, combine remaining two tablespoons raisins, two tablespoons golden raisins, red wine, beef broth, and shallots and set aside.

Preheat oven to 425 degrees Fahrenheit.

Place meat in a roasting pan. Spoon the raisin-cranberry mixture over the top of the meat, using your hands or the back of a spoon to press mixture evenly over the top and sides. Cook for 20 minutes. Keep oven door closed and reduce oven temperature to 350 degrees Fahrenheit. Cook for an additional 15 minutes per pound, about an hour and a half, or until a meat thermometer inserted into the center of the roast reads 135 degrees Fahrenheit for medium-rare. If needed, tent with foil for the last 20 minutes of roasting to prevent overbrowning. Remove from oven and let rest before serving.

Heat a medium skillet over medium heat. Add reserved wine mixture. Bring to a boil. Boil gently, uncovered, about eight minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low, and cook, stirring until sauce is slightly thickened.

Serve meat warm with red wine-raisin sauce.