Van Dyken Christmas Roast

Van Dyken Christmas Roast

When selecting a Christmas Dinner we usually pick from the top 3, Turkey, Ham or Beef. If you’re selecting a succulent Roast Beef to share with your guests, this is a great recipe. When selecting a cut of meat it is important to pick something both flavorful and tender. Prime Rib is always my favorite, but another good option is a Rib Roast.

For a great Roast Beef I always like to use meat that has been completely thawed and marinated. Allowing the meat to marinate for 12-24 hours in your refrigerator is ideal, but if you only have a few hours, it’s better than nothing. As you marinate your roast, you’ll need to turn it occasionally so that the marinate seeps into all the surface area of the roast. Here’s my recipe for the prep marinate.

  • 1 Bottle of your choice Red wine (not to cheap, but not what you want to serve with Christmas dinner either!)
  • Salt and Pepper (Check out our recommended salt and pepper grinder sets!)
  • 5 cloves of Garlic, minced

Note: you can also use a vacuum marinator! They work like a vacuum sealer, but are meant to better marinade your food!

After your Roast has been marinating you’ll want to prep your roasting pan or roaster oven, Make sure your roasting rack is in place. Next, take your Beef and set it aside while you prep the crust. The crust is proportionate for a 10-pound boneless roast.


  • First you’ll combine all the dry spices and salt.
  • Mix them in a bowl with your hands or a hand mixer till it’s all distributed evenly.
  • Next, Take your roast and put it in your roasting pan.
  • Pour over your roast a generous amount of Red wine.
  • Next pour over the olive oil.
  • Take your bowl of mixed spices and salt and put it on a flat surface (your going to roll the roast in it.)
  • Spread it evenly and take your roast and roll it in the crust till it’s all covered.
  • Place roast back in the roasting pan.
  • Add about 4 Cups of water or beef broth to the roasting pan being sure you don’t pour it over your meat; it will wash away the crust.
  • Place lid on roasting pan.
  • Place in a pre-heated oven to 425.
  • Let your Roast cook there for 35 minutes and then reduce heat to 350 for the remainder of its cooking time.
  • I don’t like to go by time limits because each oven is different, rather use either a meat thermometer or an Instant Read Thermometer to gage when the roast is finished.
  • If you want Rare, the internal Temp should read 125 degrees, Medium Rare 135 degrees, and 150 for well done.
  • As you watch your roast, when you see your meat approaching your finishing point, remove the lid to your roasting pan, you should leave it uncovered for 15-20 minutes, this will allow the meat to get a crunchy crust.
  • And since it’s in the last part of the cooking, it won’t dry out the meat.
  • When your meat is finished, remove it from the pan and cover it with aluminum foil immediately.
  • Take the drippings from your roast and put them into a saucepan large enough to hold them along with 3 pounds of mushrooms.
  • Remember the mushrooms will cook down considerably.
  • Cook over mid-high heat till mushrooms are finished.
  • Use as a garnish for your Roast.
  • Slice your meat with a boning knife, pour the mushroom broth over each piece as y our hand it out. Enjoy!

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