The holiday season brings so much joy, doesn’t it? Twinkling lights, festive music, and time with loved ones. But let’s be honest, it can also bring a bit of kitchen stress. The pressure to create a memorable meal can feel huge. That’s why I’m always on the lookout for Easy Christmas Meals that look and taste incredible without chaining you to the stove all day.
This honey glazed smoked beef roast is exactly that. It’s one of my favorite Christmas Food Ideas For Dinner because it delivers on every front. It is full of flavor, looks stunning on the table, and is surprisingly straightforward to make. You get to enjoy the day and still present a dinner that feels truly special.
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Why You’ll Love This Recipe
You are going to adore this dish for so many reasons. First, the flavors are just fantastic. The smoky beef, the sweet and savory honey glaze with toasted spices, and the tender vegetables all come together beautifully. It is a complete meal all in one roasting pan which makes cleanup a breeze.
It’s also one of those Simple Christmas Dinner Ideas that looks way more complicated than it actually is. Your guests will think you spent hours crafting this masterpiece. We will know it was mostly hands off time while the oven did all the work. It is a wonderful main course for any festive gathering.
Plus, this recipe is very forgiving. Even if you are a beginner in the kitchen, you can successfully make this roast. It is one of the best Easy Holiday Meals to build your confidence and impress your family and friends. The aroma alone will make your home smell like a holiday dream.
Ingredients
- 1 1/2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 3 small garlic heads
- 1/2 cup honey, divided
- 1/2 cup dark grape juice
- 2 tablespoons apple juice
- 6 tablespoons water, divided
- 6 large bunches collard greens (about 3 3/4 pounds), stemmed and torn into 2 inch pieces
- 5 tablespoons extra virgin olive oil, divided
- 1 (9 pound) fully cooked bone in smoked beef roast, brought to room temperature
- 2 medium leeks, halved and cut diagonally into 2 inch pieces
- 3 small tangerines, halved crosswise
- 4 fresh bay leaves
Step By Step Instructions
Step 1: Toast Your Spices
Let’s start with the fragrance. Grab a small skillet and place it over medium low heat. Add your coriander seeds and black peppercorns. You will want to stir them occasionally. After about three minutes, your kitchen will start to smell amazing. That’s how you know they are ready. Now, crush them to a medium coarse texture using a spice mill or a mortar and pestle. Set this aromatic blend aside for a moment.
Step 2: Prepare The Garlic And Glaze
Next up, the garlic. Take the three garlic heads and slice off the top quarter of each. You can discard the tops. In the same skillet, heat two tablespoons of honey over medium low heat. Place the garlic heads cut side down into the warm honey. Let them cook, swirling the pan now and then. You are looking for the honey to darken to a rich mahogany color and for the garlic to brown. This should take about two minutes.
Once they are beautifully colored, use tongs to move the garlic heads to a plate. Now for that glaze. To the darkened honey in the skillet, add the dark grape juice, apple juice, two tablespoons of water, your reserved spice mixture, and the remaining six tablespoons of honey. Cook this over medium low heat, stirring occasionally. Let it simmer until the glaze thickens into a thin syrup, which will take about 12 to 14 minutes. Remove it from the heat and set it aside.
Step 3: Get The Roast And Greens Ready
Preheat your oven to 325°F. It is time to assemble. In a large roasting pan, toss the collard greens with three tablespoons of olive oil until they are all evenly coated. Pour the remaining quarter cup of water over the greens. Now, take your beef roast. Using a sharp knife, score the top fat in a one inch wide crosshatch pattern. This helps the flavors sink in. Place the roast right in the center of the pan, on top of the bed of collard greens. Arrange the reserved garlic heads, cut side up, around the roast.
Step 4: The First Bake
Cover the roasting pan very tightly with heavy duty aluminum foil. Pop it into your preheated oven. You are going to let it bake until a meat thermometer inserted into the thickest part of the roast registers 90°F. This should take about one hour. This first stage is all about slowly warming the roast and wilting the greens.
Step 5: Add More Flavor And The Second Bake
After an hour, carefully remove the pan from the oven and take off the foil. Keep the oven on. Move the beef roast to a baking sheet for a moment. In a large bowl, toss together the leeks, tangerines, bay leaves, and the last two tablespoons of olive oil. Add this mixture to the collard greens in the roasting pan and give it all a good stir to combine everything.
Place the beef roast back into the pan, on top of all the vegetables. Brush it with about a quarter cup of your beautiful glaze. Put the pan back into the oven, uncovered, and bake for 30 minutes. Then, take it out again, brush with two more tablespoons of glaze, and stir the vegetables. Bake for another 30 minutes. This layering of glaze creates a wonderful crust.
Step 6: The Final Roast
Time for the final stretch. Brush the roast with the last two tablespoons of glaze. Increase the oven temperature to 350°F. Continue baking, turning the vegetables every so often. You want the collard greens to become very tender and the surface of the roast to caramelize nicely. Continue until a thermometer in the thickest part reads 145°F. This could take 45 minutes to an hour. If the top gets too dark, loosely tent it with foil.
Step 7: Rest And Serve
Once it reaches temperature, remove it from the oven. Let the beef roast rest, uncovered, for about 10 minutes. This is a very important step as it allows the juices to redistribute. Carve the roast across the grain into thin slices. Serve it immediately with the tender collard greens mixture, the delicious pan juices, and the sweet roasted garlic. This is one of those Easy Christmas Meals that truly tastes as good as it looks.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Allow the beef and vegetables to cool completely to room temperature. Once cooled, place everything in an airtight container. You can store it in the refrigerator for up to three or four days. The flavors can actually meld and taste even better the next day. Reheat slices gently in a skillet or in the microwave.
Tips
To get the best results, always start with your beef roast at room temperature. Taking it out of the fridge about an hour before cooking helps it cook more evenly. Do not skip toasting the spices. This small step makes a huge difference in the final flavor of the glaze. It really brings out their fragrant oils.
Keep a close eye on the roast during the final stage of cooking. Ovens can vary, and you do not want the beautiful glaze to burn. Use a meat thermometer for accuracy. It is the most reliable way to know when your roast is cooked just right. It takes the guesswork out of creating wonderful Easy Holiday Meals.
Conclusion
There you have it. A showstopping main course that proves Easy Christmas Meals can be incredibly elegant and delicious. This recipe lets you enjoy the festivities without feeling overwhelmed. It is a fantastic choice when you need impressive Christmas Food Ideas For Dinner.
I hope you and your loved ones enjoy every single bite of this honey glazed smoked beef roast. It is a meal that creates wonderful memories around the dinner table. Happy holidays and happy cooking!
FAQ
Can I Use A Different Green Besides Collards?
Yes, you can. If you are not a fan of collard greens or cannot find them, you could substitute with kale or Swiss chard. Just be aware that they might cook a bit faster than the collards, so keep an eye on them.
What If I Don’t Have A Spice Mill?
No problem at all. If you do not have a spice mill or a mortar and pestle, you have a couple of options. You can place the toasted spices in a heavy duty zip top bag and carefully crush them with a rolling pin or the bottom of a heavy pan.
What Can I Serve With This Roast?
This dish is quite a complete meal with the beef and vegetables. However, if you want to add a starchy side, creamy mashed potatoes, roasted sweet potatoes, or a simple rice pilaf would all be wonderful choices to soak up the pan juices.
Is This Recipe Good For Beginners?
Absolutely. This is one of our favorite Simple Christmas Dinner Ideas because it is so straightforward. The steps are easy to follow, and most of the cooking time is hands off. Using a meat thermometer will ensure you get a great result every time.
Honey Glazed Smoked Beef Roast
This honey glazed smoked beef roast is an easy Christmas meal that looks and tastes incredible without chaining you to the stove all day. Full of smoky beef flavor, sweet and savory honey glaze with toasted spices, and tender vegetables, it’s a complete meal in one pan.
Requirements
Ingredients
Instructions
- In a small skillet over medium-low heat, toast coriander seeds and black peppercorns, stirring occasionally, for about 3 minutes until fragrant. Crush to a medium-coarse texture using a spice mill or mortar and pestle. Set aside.
- Slice off the top quarter of each of the 3 garlic heads and discard tops. In the same skillet, heat 2 tablespoons of honey over medium-low heat. Place garlic heads cut-side down into the warm honey; cook, swirling, until honey darkens to mahogany and garlic browns, about 2 minutes.
- Use tongs to transfer garlic heads to a plate. To the darkened honey in the skillet, add dark grape juice, apple juice, 2 tablespoons of water, the crushed spice mixture, and the remaining 6 tablespoons of honey. Cook over medium-low heat, stirring occasionally, until the glaze thickens into a thin syrup, about 12-14 minutes. Remove from heat and set aside.
- Preheat oven to 325°F. In a large roasting pan, toss collard greens with 3 tablespoons of olive oil until coated. Pour the remaining 1/4 cup of water over the greens. Score the top fat of the beef roast in a 1-inch wide crosshatch pattern using a sharp knife.
- Place the roast in the center of the pan, on top of the collard greens. Arrange reserved garlic heads, cut side up, around the roast.
- Cover the roasting pan tightly with heavy-duty aluminum foil. Bake in the preheated oven for about 1 hour, until a meat thermometer inserted into the thickest part registers 90°F.
- Remove pan from oven and remove foil; keep oven on. Transfer beef roast to a baking sheet. In a large bowl, toss leeks, tangerines, bay leaves, and the last 2 tablespoons of olive oil. Add this mixture to the collard greens in the roasting pan and stir.
- Place the beef roast back into the pan, on top of the vegetables. Brush with about 1/4 cup of the glaze. Return pan to oven, uncovered, and bake for 30 minutes. Remove, brush with 2 more tablespoons of glaze, and stir vegetables. Bake for another 30 minutes.
- Brush the roast with the last 2 tablespoons of glaze. Increase oven temperature to 350°F. Continue baking, turning vegetables occasionally, until collard greens are very tender and roast surface is caramelized, and a thermometer reads 145°F (45 minutes to 1 hour). If the top darkens too much, loosely tent with foil.
- Remove from oven. Let beef roast rest, uncovered, for about 10 minutes. Carve across the grain into thin slices. Serve immediately with tender collard greens mixture, pan juices, and sweet roasted garlic.
Notes
Allow the beef and vegetables to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days. The flavors can deepen overnight. Reheat gently.
Start with beef roast at room temperature for even cooking.
Do not skip toasting spices; it enhances flavor.
Monitor roast during the final cooking stage to prevent burning the glaze. Use a meat thermometer for accurate doneness.
Nutrition
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