Slow-Roasted Honey-Glazed Beef Roast

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.
Yield 6 Servings Prep. Time 15 min Cooking Time 195 min Total Time 210 min

Ingredients

Here are the following 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

Shopping List

Here are the following shopping items to buy:

Method

Follow these cooking methods/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.
Honey Glaze:

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. Carve roast across the grain into thin slices and spoon drippings over top before serving.