Description
This Delicious Christmas Stuffed Beef Roast recipe is an impressive and flavorful holiday centerpiece, featuring a tender center-cut beef loin filled with a savory mixture of smoked bacon, fresh spinach, garlic, apple, cranberries, and aromatic herbs. Roasted to perfection with rich pan drippings and accompanied by sweet maple-glazed sweet potatoes, this dish offers a festive and hearty meal that’s perfect for festive gatherings.
Ingredients
Scale
Beef Roast and Stuffing
- 4 pounds center-cut beef loin
- 5 diced slices of smoked bacon
- 1 large diced shallot
- 4 cups fresh baby spinach
- 6 minced garlic cloves
- 1 small peeled and finely diced apple
- 1/2 cup chopped dried cranberries
- 2 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 10 whole garlic cloves
- 1 cup chicken broth
Sauce
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup strained pan drippings broth
Maple-Glazed Sweet Potatoes
- 4 medium sweet potatoes
- 2 tablespoons avocado or olive oil
- 2 tablespoons maple syrup
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons herbs de Provence
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for roasting the beef.
- Cook Bacon and Sauté Vegetables: In a skillet over medium heat, cook the diced smoked bacon until it becomes crisp. Remove the bacon and, using the bacon drippings, sauté the diced shallot, fresh baby spinach, and minced garlic until softened and fragrant.
- Prepare Stuffing Mixture: In a bowl, combine the sautéed shallot, spinach, and garlic mixture with the cooked bacon, diced apple, chopped dried cranberries, maple syrup, Dijon mustard, sea salt, ground black pepper, smoked paprika, fresh thyme, and chopped rosemary. Mix thoroughly to combine all flavors.
- Stuff the Beef Loin: Create a pocket in the center-cut beef loin by carefully slicing without cutting all the way through. Stuff the beef with the prepared filling mixture and securely close the pocket, using kitchen twine or skewers if necessary.
- Prepare Roasting Pan: In a large roasting pan, melt 3 tablespoons of butter and add the 10 whole garlic cloves, along with the sprigs of fresh rosemary and thyme. Place the stuffed beef roast on top of this aromatic base.
- Roast the Beef: Pour 1 cup of chicken broth around the roast in the pan to keep it moist during cooking. Roast in the preheated oven for approximately 2 hours, or until the beef reaches the desired doneness and is tender.
- Make the Pan Sauce: While the beef roasts, melt 1 1/2 tablespoons of butter in a saucepan over medium heat. Whisk in 1 1/2 tablespoons of all-purpose flour to create a roux. Gradually add 1 cup of the strained pan drippings and broth, whisking continuously until the sauce thickens. Simmer gently and adjust seasoning if needed.
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes, then toss them with avocado or olive oil, maple syrup, salt, garlic powder, smoked paprika, and herbs de Provence. Roast or sauté separately until tender and caramelized.
- Serve: Slice the stuffed beef roast and serve hot, drizzled with the rich pan sauce, alongside the maple-glazed sweet potatoes for a complete festive meal.
Notes
- Ensure to secure the stuffed beef properly to prevent the filling from leaking during roasting.
- Adjust roasting time based on the size of the beef and desired doneness; use a meat thermometer to check.
- For enhanced flavor, allow the stuffed roast to rest for 10-15 minutes before slicing.
- The sweet potatoes can be baked in the oven simultaneously with the roast for convenience.
- Use fresh herbs for the best aromatic taste, but dried herbs can be substituted if necessary, though in smaller amounts.
