This Juicy Christmas Stuffed Beef Roast brings warm holiday flavors to your table. The beef stays tender and rich while the stuffing adds texture, bright cranberry notes, and a nutty crunch. The aroma of thyme, garlic, and roasted meat will fill your kitchen. This roast looks impressive on a platter and slices reveal a festive, jewel-like center. Pair it with simple sides for a balanced meal or serve it as the star of a holiday spread. For a fun appetizer pairing, try Beef, Bacon & Jalapeño Popper Cheese Balls (https://www.flavrecipes.com/beef-bacon-jalapeno-popper-cheese-balls/) to keep guests nibbling while the roast rests.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes (about 1.5–2 hours in the oven)
- Total Time: 2 hours 15 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 480 kcal
- Protein: 40 g
- Carbohydrates: 22 g
- Fat: 28 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 650 mg
Why Make This Juicy Christmas Stuffed Beef Roast
This roast is festive and full of textures. The meat stays juicy and savory. The stuffing adds sweet dried cranberries and crunchy walnuts. You get savory herbs and caramelized vegetables in each bite. It looks beautiful on a holiday table. The recipe uses simple pantry ingredients and a classic roasting method. It suits family dinners and holiday guests. It is comforting, flavorful, and surprisingly easy once you assemble everything.
How to Make Juicy Christmas Stuffed Beef Roast
This roast uses a quick sauté for the vegetables, a simple stuffing mix, and slow oven roasting for even doneness. Use a meat thermometer to get perfect results. Brown the roast for a deeper color if you like. Resting before slicing keeps the meat juicy. Simple sides like roasted potatoes, green beans, or a crisp salad finish the plate.
Ingredients:
- 3–4 lb beef roast
- 1 cup stuffing mix
- 1/2 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 tsp dried thyme
- Salt and pepper to taste
- Olive oil
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Pat the beef roast dry with paper towels. If needed, trim excess fat but leave some for flavor. Use a sharp knife to cut a pocket or slit lengthwise through the center of the roast, leaving about 1/2 inch on either end so the stuffing stays inside. Season the cavity lightly with salt and pepper.
Step 2: Mixing
In a skillet, heat 1–2 tablespoons olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables soften and smell sweet, about 5–7 minutes. In a bowl, combine the sautéed vegetables, stuffing mix, beef broth, dried cranberries, chopped walnuts, dried thyme, and salt and pepper to taste. Stir until moistened. The mix should hold together but not be soggy.
Step 3: Cooking
Stuff the pocket in the beef roast with the stuffing mixture. Do not overpack; leave room for the stuffing to expand. Tie the roast with kitchen twine if desired to keep everything in place. Season the outside of the roast with salt and pepper and a light drizzle of olive oil. Place the stuffed roast in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until a meat thermometer inserted into the center of the roast (not the stuffing) reads 145°F (63°C) for medium-rare to medium. If you prefer medium-well, aim for 150–155°F. Tent loosely with foil if the exterior browns too quickly.
Step 4: Finishing
Remove the roast from the oven and let it rest tented with foil for 10–15 minutes. Resting allows juices to redistribute and keeps slices moist. Slice the roast across the grain into thick slices so each piece shows the bright stuffing center. Serve with your favorite sides like roasted root vegetables, mashed potatoes, or a winter salad.
How to Serve Juicy Christmas Stuffed Beef Roast
Serve slices warm on a large platter. Spoon pan juices over the meat for extra flavor. Offer a simple gravy made from drippings, a splash of beef broth, and a bit of flour or cornstarch to thicken. Add bright sides like citrusy roasted Brussels sprouts or a cranberry-orange relish to complement the stuffing’s sweetness. For a special touch, garnish with fresh thyme sprigs and a few whole walnuts.
How to Store Juicy Christmas Stuffed Beef Roast
- Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freeze: Wrap slices tightly in plastic wrap and foil or place in freezer bags. Freeze up to 2–3 months.
- Reheat: Reheat gently in a 300°F (150°C) oven covered with foil until warm, about 15–20 minutes for slices. You can also reheat in a skillet over low heat with a splash of broth.
- Tip: Store stuffing and meat together for best flavor, but if you expect to reheat separately, keep them in separate containers to avoid sogginess.
Expert Tips for Perfect Juicy Christmas Stuffed Beef Roast
- Use a thermometer: It’s the best way to avoid overcooking. Aim for 145°F for medium.
- Don’t overfill: Stuffing needs space to expand. Overpacking can push the stuffing out and make the roast split.
- Sear for color: Optional—sear the outside in a hot skillet for 2–3 minutes per side before roasting for a deeper crust.
- Tie the roast: Kitchen twine keeps the roast shape and holds stuffing in place for even cooking.
- Let it rest: Resting is crucial. Cut too soon and juices run out.
- Swap nuts: Use pecans or almonds instead of walnuts for a different flavor.
- Reduce sodium: Use a low-sodium stuffing mix or make your own breadcrumbs to control salt.
- Make ahead: Prepare stuffing a day ahead and keep chilled. Stuff right before roasting for best texture.
Delicious Variations
- Cranberry-Apple Stuffing: Add 1/2 cup diced apple for tart-sweet bites.
- Mushroom & Herb: Replace cranberries and walnuts with 1 cup sautéed mushrooms and fresh parsley.
- Blue Cheese & Pear: Add crumbled blue cheese and diced pear for a rich, tangy twist.
- Bacon-Wrapped Roast: Wrap the stuffed roast in bacon before roasting for smoky flavor and extra fat.
- Gluten-Free: Use gluten-free stuffing mix or gluten-free breadcrumbs.
Frequently Asked Questions
Q: What internal temperature should I cook the roast to?
A: Cook to 145°F (63°C) for medium. Resting will raise the temperature slightly. For medium-well, remove at 150–155°F. Use an instant-read thermometer in the thickest part of the meat (not the stuffing).
Q: How do I keep the stuffing from getting soggy?
A: Sauté vegetables until they release moisture and it evaporates. Don’t add too much broth. The stuffing should be moist but not wet. Do not overpack the roast.
Q: Can I prepare this roast ahead of time?
A: Yes. Prepare the stuffing a day in advance and refrigerate it. Stuff the roast just before roasting. You can also assemble the stuffed roast and keep it covered in the fridge for a few hours, but bring it to room temperature for 20–30 minutes before roasting.
Q: Can I use a different cut of beef?
A: Yes. Top sirloin, eye of round, or chuck roast work. Choose a roast with some marbling for flavor. Adjust cooking time by roast size and use a thermometer for doneness.
Q: How do I reheat leftovers without drying them out?
A: Reheat gently in a 300°F (150°C) oven covered with foil and a splash of beef broth for moisture. Heat until just warmed through. Slicing and reheating in a skillet with a little broth on low heat also works.
Q: Are there allergy-friendly options?
A: For nut allergies, omit walnuts and add toasted seeds or extra breadcrumbs. For gluten-free diets, use certified gluten-free stuffing mix or make your own with gluten-free bread.
Q: Can I stuff smaller cuts or individual steaks?
A: Yes. Butterfly small roasts or larger steaks and roll them around the stuffing. Adjust cooking time to avoid overcooking.
Conclusion
This Juicy Christmas Stuffed Beef Roast is a cozy, flavorful main that fits holiday tables and family meals. It pairs well with classic sides and makes a lovely centerpiece when sliced to show the festive stuffing. If you’d like a slow-braised twist or a budget-friendly braised alternative, check out this Budget-Friendly Braised Christmas Beef Roast Recipe • Sip + Sanity (https://www.sipandsanity.com/braised-christmas-beef-roast/) for more ideas. Give this roast a try—the aroma, texture, and warm flavors will make your meal memorable.
Print
Juicy Christmas Stuffed Beef Roast
- Total Time: 135 minutes
- Yield: 8 servings 1x
- Diet: Meat-based
Description
A festive and savory beef roast stuffed with a flavorful mixture of cranberries and walnuts, perfect for holiday gatherings.
Ingredients
- 3–4 lb beef roast
- 1 cup stuffing mix
- 1/2 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 tsp dried thyme
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat oven to 350°F (175°C). Pat the beef roast dry and trim excess fat if necessary. Cut a pocket lengthwise through the center of the roast, seasoning the cavity with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5-7 minutes. Combine sautéed vegetables with stuffing mix, beef broth, cranberries, walnuts, thyme, and seasoning in a bowl.
- Stuff the beef roast with the mixture, tie with kitchen twine if desired, and season the outside. Place in a roasting pan and roast for 1.5 to 2 hours or until a meat thermometer reads 145°F (63°C).
- Remove the roast and let it rest for 10-15 minutes before slicing. Serve warm with sides like roasted vegetables or salad.
Notes
For best results, use a meat thermometer to check doneness. Rest the meat before slicing to keep it juicy.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
