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Home
Recipes
Slow-Roasted Honey-Glazed Beef Roast

Oven Roasting with Pan Sear Finish

Slow-Roasted Honey-Glazed Beef Roast

15 min prep

195 min cooking

Serves 6

Difficulty 1/5

This no-fuss oven Brisket is cooked low and slow in a foil pouch for a juicy crusted roast. Serve with your favorite coleslaw, baked beans, macaroni salad and buttery garlic bread for an indoor feast reminiscent of summer backyard barbecue season.

Ingredients

1½ tsp (7 mL) EACH salt and fresh ground pepper 1 tsp (5 mL) EACH brown sugar, sweet paprika and smoked sweet paprika 1 tsp (5 mL) EACH ground coriander and dried thyme leaves ½ tsp (2 mL) EACH garlic powder and onion powder 3 lb (1.5 kg) Beef Brisket, Point Portion (Pot Roast)

Honey Glaze

⅓ cup (75 mL) liquid honey 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) EACH Dijon mustard and soy sauce 1 tbsp (15 mL) EACH minced garlic and gingerroot

Get Ingredients

Directions

1. Combine salt, pepper, sugar, sweet paprika, smoked paprika, coriander, thyme, garlic powder and onion powder in a small bowl. Pat beef dry with paper towel and season all over with spice blend. 2. Whisk together honey, vinegar, mustard, soy sauce, garlic and gingerroot in a small bowl. Transfer half of glaze to another bowl and set aside for basting while cooking. 3. Brush one bowl of glaze all over the beef and place fat side up on a double layer of heavy-duty foil. Cover with a second double layer of foil; seal edges tightly to make a pouch. 4. Place the foil pouch on a heavy rimmed baking sheet. Cook in preheated 300°F oven for 2½ hours. Carefully remove the top layer of foil to expose roast. Baste with some of the reserved glaze and return to oven. 5. Cook, uncovered and basting twice more with remaining glaze, for 45 to 60 minutes or until meat is fork-tender and digital instant-read thermometer registers between 180°F (82°C) to 200°F (100°C). 6. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Pour dripping into a measuring cup or bowl. Skim fat from drippings. 7. Carve roast across the grain into thin slices and spoon drippings over top before serving.

Tip

Let your brisket rest at least 15 minutes before carving to allow the juices to settle and fat to separate from juices that remain on foil.

How to Cook It

Oven Roasting with Pan Sear Finish
Oven Roasting

Cuts Used in This Recipe

Brisket

Brisket (Whole, Flat and Point)

Brisket Pot Roast Boneless

More to Explore

Where to Find Canadian Beef (opens in a new tab)

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CanadaBeef.ca (opens in a new tab)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.