Okay, so it’s November and I’m already panicking about Christmas dinner. Again. Every year I tell myself I’ll plan ahead, and every year I’m googling “best trending Christmas dinners” at midnight three days before the big day while stress-eating leftover Halloween candy. Can anyone relate?
This year, I decided to get ahead of the chaos and actually research what Christmas dinner ideas are trending for 2025. Turns out, there are some absolutely gorgeous options beyond the standard turkey-and-stuffing routine (not that there’s anything wrong with turkey, but sometimes you need options, you know?). And honestly? Some of these are way easier than I expected. Like, shockingly easy.
I’ve tested most of these recipes over the past few months—some at Thanksgiving, some at random Sunday dinners where I convinced my family we were “practicing for Christmas” (they saw right through me but ate the food anyway). The feedback has been… enthusiastic. My brother-in-law literally asked if I’d cater his Christmas party. I said no, but I’m flattered?
These best trending Christmas dinners range from classic crowd-pleasers with modern twists to impressive showstoppers that look way harder than they actually are. Whether you’re feeding vegetarians, seafood lovers, or die-hard meat eaters, there’s something here that’ll make everyone at your table happy. Or at least too full to complain.
So here are my top picks—tested, tasted, and mildly chaotic in the best way. Let’s dive in.
Table of Contents
1. Honey Baked Ham with Maple Glaze
This honey baked ham with maple glaze is what happens when classic meets trendy, and honestly? It’s perfection. I made this last Christmas and my uncle—who usually complains about everything—went back for thirds. The maple syrup gives it this deep, caramelized sweetness that’s way better than the usual brown sugar glaze. Plus, your house will smell AMAZING. Fair warning though: I burned my first glaze because I got distracted by wrapping presents. Don’t be me. Set a timer. This is one of those Christmas dinner ideas that looks impressive but is surprisingly forgiving.
Ingredients:
- 1 (8-10 lb) fully cooked spiral-cut ham
- 1 cup pure maple syrup
- ½ cup honey
- ¼ cup Dijon mustard
- ¼ cup unsalted butter, melted
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon black pepper
- Whole cloves for studding (optional)
Steps:
- Preheat your oven to 325°F. Line a large roasting pan with foil (trust me on the foil—cleanup is so much easier).
- Place ham flat-side down in the pan. Score the surface in a diamond pattern if you’re feeling fancy, about ¼ inch deep.
- In a medium saucepan, combine maple syrup, honey, Dijon mustard, melted butter, vinegar, cinnamon, ground cloves, and pepper. Bring to a simmer over medium heat, stirring constantly, about 3-4 minutes until slightly thickened.
- Brush about ⅓ of the glaze all over the ham. Cover loosely with foil.
- Bake for 1½ hours, basting with glaze every 20-30 minutes. Remove foil for the last 20 minutes.
- Ham is done when it reaches 140°F internal temp and the glaze is beautifully caramelized and sticky.
- Let rest for 15 minutes before slicing. Drizzle with any remaining glaze.
Notes:
- Store leftovers in the fridge for up to 5 days—makes incredible sandwiches
- Can substitute brown sugar for maple syrup if needed, but maple is SO much better
- Serves 12-15 people depending on portion sizes
- Make the glaze ahead and store in fridge for up to 3 days
2. Prime Rib with Herb Crust and Red Wine Au Jus
Listen, prime rib sounds intimidating, but it’s actually one of the easiest fancy mains you can make. The herb crust creates this incredible savory shell, and the red wine au jus? Game changer. I was terrified the first time I made this—like, genuinely sweating—but it came out perfectly. The key is a good meat thermometer because guessing will lead to sadness. This garlic-crusted beauty is one of the best trending Christmas dinners for a reason.
Ingredients:
- 1 (5-7 lb) bone-in prime rib roast
- ¼ cup olive oil
- 6 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups beef broth
- 1 cup dry red wine (I use Cabernet)
- 2 tablespoons butter
Steps:
- Remove roast from fridge 2 hours before cooking to bring to room temperature. Preheat oven to 450°F.
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, Dijon, salt, and pepper into a paste.
- Pat roast completely dry with paper towels. Rub herb paste all over the meat, covering every surface.
- Place roast bone-side down in a roasting pan. Roast at 450°F for 15 minutes to create a crust.
- Reduce oven temp to 325°F. Continue roasting for 1½-2 hours until internal temp reaches 120°F for rare, 130°F for medium-rare. Use a thermometer!
- Remove from oven, tent with foil, and rest for 20-30 minutes. Pour drippings into a saucepan, add beef broth and wine, simmer 10 minutes, then whisk in butter for au jus.
- Slice between bones and serve with au jus on the side.
Notes:
- Medium-rare is best—don’t overcook or you’ll cry over expensive meat
- Leftovers keep 3-4 days refrigerated; reheat gently
- Serves 6-8 people with leftovers
- Can make au jus ahead and reheat before serving
3. Spatchcock Turkey with Maple Orange Glaze
Spatchcock sounds weird but it’s basically just butterflying the turkey so it cooks evenly and way faster. This maple orange glaze is trending hard this year, and after making it, I totally get why. The turkey stays juicy, the skin gets crispy, and it only takes like half the time of a regular roast turkey. My biggest mistake? Not having kitchen shears strong enough to cut through the backbone. Borrow good ones if yours are flimsy. This is hands down one of the best trending Christmas dinners if you want turkey but don’t want to babysit it all day.
Ingredients:
- 1 (12-14 lb) whole turkey
- ¼ cup olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 cup pure maple syrup
- ½ cup fresh orange juice
- Zest of 2 oranges
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme
- 1 teaspoon smoked paprika
Steps:
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
- Place turkey breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it completely. Flip turkey over and press down hard on the breastbone to flatten it.
- Pat turkey completely dry. Rub all over with olive oil, then season generously with salt and pepper on both sides.
- In a bowl, whisk together maple syrup, orange juice, orange zest, melted butter, garlic, thyme, and paprika.
- Place turkey skin-side up on prepared baking sheet. Brush with half the glaze.
- Roast for 70-90 minutes, basting every 20 minutes with remaining glaze, until internal temp reaches 165°F in the thickest part of the thigh. Skin should be golden and crispy.
- Let rest 20 minutes before carving.
Notes:
- Spatchcocking reduces cooking time by about 30-40%
- Save the backbone to make turkey stock
- Serves 10-12 people
- Refrigerate leftovers up to 4 days
4. Beef Tenderloin with Roasted Vegetables
This one-pan wonder is for people who want fancy without the fuss. Beef tenderloin is so tender it practically melts, and roasting it with vegetables means everything gets done at once. I accidentally overcooked my first tenderloin because I walked away to answer a phone call—don’t leave it unattended. The trick is pulling it early because it keeps cooking while it rests. The whole thing feels restaurant-quality but takes maybe 45 minutes of actual work.
Ingredients:
- 1 (3-4 lb) beef tenderloin, trimmed
- 3 tablespoons olive oil, divided
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1½ lbs baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- 3 large carrots, cut into 2-inch pieces
- 1 red onion, cut into wedges
- 6 cloves garlic, smashed
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons balsamic vinegar
Steps:
- Preheat oven to 425°F. Let beef sit at room temperature for 30 minutes before cooking.
- Rub beef with 1 tablespoon olive oil, then season all over with salt and pepper.
- In a large bowl, toss potatoes, Brussels sprouts, carrots, onion, and garlic with remaining 2 tablespoons olive oil, rosemary, and balsamic vinegar. Season with salt and pepper.
- Spread vegetables on a large rimmed baking sheet. Place beef tenderloin in the center, surrounded by vegetables.
- Roast for 35-45 minutes until beef reaches 130°F for medium-rare (check with thermometer).
- Remove beef to a cutting board, tent with foil, and let rest 10 minutes. Continue roasting vegetables another 10 minutes if needed until tender and caramelized.
- Slice beef into thick medallions and serve alongside roasted vegetables.
Notes:
- For medium, cook to 140°F internal temperature
- Leftovers keep 3 days in fridge
- Serves 6-8 people
- Can prep vegetables ahead and store in fridge until ready to roast
5. Mushroom and Chestnut Wellington
Okay but hear me out—this vegetarian main is so good that meat eaters won’t even miss the beef. The mushroom and chestnut filling is rich and earthy, the pastry gets all golden and flaky, and the presentation is straight-up stunning. I burned the bottom of my first Wellington because my oven runs hot (lesson learned: check earlier than the recipe says). This is one of those Christmas dinner ideas that looks way harder than it actually is, plus it’s perfect for impressing vegetarian guests.
Ingredients:
- 2 tablespoons olive oil
- 2 lbs mixed mushrooms (cremini, shiitake, oyster), finely chopped
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 cup cooked chestnuts, roughly chopped
- ½ cup walnuts, toasted and chopped
- 2 tablespoons fresh thyme
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 2 tablespoons Dijon mustard
Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook 10-12 minutes until all liquid evaporates and mushrooms are golden. Don’t rush this step.
- Add onion and garlic, cook 5 more minutes until softened. Stir in chestnuts, walnuts, thyme, and balsamic. Season well with salt and pepper. Let cool completely.
- Roll out one puff pastry sheet on a floured surface. Spread Dijon mustard down the center, leaving 2 inches on each side.
- Spoon mushroom mixture down the center in a log shape. Brush edges with beaten egg.
- Roll out second pastry sheet and place over filling. Press edges to seal, then crimp with a fork. Brush entire surface with beaten egg. Cut small slits in top for steam to escape.
- Bake 35-40 minutes until golden brown and crispy. Let rest 10 minutes before slicing.
Notes:
- Can assemble up to 24 hours ahead and refrigerate before baking
- Serve with mushroom gravy or cranberry sauce
- Serves 6-8 people
- Freezes well unbaked for up to 1 month
6. Wild Rice-Stuffed Pork Loin with Apricot Dressing
This stuffed pork loin is one of those show-off dishes that makes people think you spent all day in the kitchen when really it’s not that hard. The wild rice stuffing with dried apricots gives it a sweet-savory vibe that’s super festive. I will confess that my first attempt at butterflying the pork loin looked like a crime scene—just ask your butcher to do it. So much easier. The presentation when you slice into it and see that spiral of stuffing? Chef’s kiss.
Ingredients:
- 1 (3-4 lb) pork loin, butterflied
- 1 cup wild rice, cooked according to package
- ½ cup dried apricots, chopped
- ½ cup pecans, toasted and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh sage, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Kitchen twine for tying
- ½ cup chicken broth
Steps:
- Preheat oven to 375°F. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until soft, 5 minutes. Add garlic, cook 1 minute more.
- In a bowl, combine cooked wild rice, sautéed onion and garlic, apricots, pecans, and sage. Season with salt and pepper.
- Lay butterflied pork loin flat, cut-side up. Season with salt and pepper. Spread rice mixture evenly over the surface, leaving 1 inch border.
- Roll pork tightly from one long side. Tie with kitchen twine at 2-inch intervals to secure.
- Rub outside with remaining tablespoon olive oil and season generously with salt and pepper. Place in a roasting pan, pour chicken broth in bottom.
- Roast 60-75 minutes until internal temp reaches 145°F. Baste occasionally with pan juices.
- Let rest 10 minutes before removing twine and slicing into thick rounds.
Notes:
- Ask your butcher to butterfly the pork loin to save time and tears
- Can stuff the pork loin up to 1 day ahead; refrigerate until ready to roast
- Serves 8-10 people
- Leftovers keep 4 days refrigerated
7. Baked Salmon with Honey Dill Sauce
For anyone looking for a lighter Christmas dinner idea (or living somewhere warm), this baked salmon is perfection. The honey dill sauce is tangy and sweet at the same time, and salmon is basically impossible to mess up as long as you don’t overcook it. I did overcook it once—it was like eating pink cardboard. Now I check it religiously at 12 minutes. The best part? Start to finish it’s maybe 25 minutes, which leaves more time for cookies and cocktails.
Ingredients:
- 1 (2 lb) salmon fillet, skin on
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lemon, thinly sliced
- ½ cup Greek yogurt or sour cream
- 3 tablespoons honey
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
- Place salmon skin-side down on prepared sheet. Drizzle with olive oil and season with salt and pepper. Arrange lemon slices on top.
- Bake for 12-15 minutes until salmon flakes easily with a fork and reaches 145°F internal temp. Don’t overcook!
- While salmon bakes, make sauce: whisk together Greek yogurt, honey, dill, lemon juice, and garlic in a small bowl. Season with salt and pepper to taste.
- Remove salmon from oven and let rest 3 minutes.
- Serve salmon with honey dill sauce drizzled over top or on the side.
Notes:
- Wild-caught salmon has better flavor than farmed
- Can make sauce up to 2 days ahead
- Serves 6-8 people
- Leftover salmon is amazing in salads or on bagels
8. Orange Pomegranate Glazed Salmon
This version of salmon is all about those festive colors—the pomegranate seeds look like little jewels and the orange glaze adds this bright, citrusy sweetness. I made this for a dinner party and literally everyone asked for the recipe. It’s also stupid easy, which is why I love it. Pro tip: don’t skip the pomegranate seeds even if they’re annoying to extract. They make the whole dish pop visually and add little bursts of tart flavor. One of the easiest Christmas dinner ideas that still looks fancy.
Ingredients:
- 1 (2 lb) salmon fillet, skin on
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup fresh orange juice
- Zest of 1 orange
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- ½ cup pomegranate seeds
- 2 tablespoons fresh parsley, chopped
Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place salmon skin-side down on sheet. Drizzle with olive oil, season with salt and pepper.
- In a small saucepan, combine orange juice, orange zest, honey, soy sauce, rice vinegar, and ginger. Bring to a boil, then reduce heat and simmer 8-10 minutes until reduced by half and syrupy.
- Brush half the glaze over salmon. Reserve remaining glaze.
- Bake salmon 12-15 minutes until it flakes easily and reaches 145°F internal temperature.
- Remove from oven, brush with remaining glaze, and sprinkle with pomegranate seeds and parsley.
- Serve immediately while hot.
Notes:
- Can use frozen pomegranate seeds if fresh aren’t available
- Glaze can be made 3 days ahead and stored in fridge
- Serves 6-8 people
- Pairs beautifully with rice pilaf or roasted vegetables
9. Roasted Leg of Lamb with Rosemary and Garlic
Lamb is one of those meats that feels super special but is actually pretty straightforward to cook. This rosemary and garlic combo is classic for a reason—it just works. I was intimidated by a whole leg of lamb the first time, but honestly? It’s less finicky than turkey. Just don’t forget to let it rest or all those gorgeous juices will run all over your cutting board (made that mistake once, never again). The smell while it’s roasting is absolutely incredible.
Ingredients:
- 1 (5-6 lb) bone-in leg of lamb
- 6 cloves garlic, sliced into slivers
- ¼ cup fresh rosemary, chopped
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup chicken or beef broth
Steps:
- Preheat oven to 425°F. Let lamb sit at room temperature for 1 hour before cooking.
- Using a sharp knife, make about 20 small slits all over the lamb. Insert a garlic sliver into each slit.
- In a small bowl, mix rosemary, olive oil, Dijon, lemon juice, salt, and pepper into a paste. Rub all over lamb.
- Place lamb in a roasting pan. Pour broth into bottom of pan (not over the lamb).
- Roast at 425°F for 20 minutes, then reduce heat to 325°F. Continue roasting for 1½-2 hours until internal temp reaches 135°F for medium-rare.
- Remove from oven, tent with foil, and rest for 20 minutes.
- Slice against the grain and serve with pan juices.
Notes:
- For medium, cook to 145°F internal temperature
- Leftovers make incredible sandwiches with mint sauce
- Serves 8-10 people
- Can marinate lamb overnight for even more flavor
10. Cornish Game Hens
These individual birds are so cute and fancy-feeling, plus everyone gets their own which somehow makes it feel extra special. I started making Cornish game hens after getting tired of fighting over who gets the turkey drumsticks. Problem solved! They cook way faster than a whole turkey or chicken, and you can season each one differently if you have picky eaters (looking at you, kids who hate anything “spicy”). The crispy skin and juicy meat make these perfect Christmas dinner ideas for smaller gatherings.
Ingredients:
- 4 Cornish game hens (about 1½ lbs each)
- 4 tablespoons unsalted butter, softened
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 lemons, halved
- 4 sprigs fresh rosemary
Steps:
- Preheat oven to 425°F. Pat hens completely dry with paper towels inside and out.
- In a small bowl, mix softened butter, thyme, parsley, and garlic until combined.
- Carefully loosen skin on each hen by sliding your fingers between skin and breast meat. Spread herb butter under the skin.
- Mix salt, pepper, and paprika. Season hens all over, including inside cavities.
- Stuff each cavity with half a lemon and a rosemary sprig. Tie legs together with kitchen twine.
- Place hens on a rimmed baking sheet or roasting pan. Roast 50-60 minutes until skin is golden and internal temp reaches 165°F in the thickest part of the thigh.
- Let rest 10 minutes before serving. Serve one hen per person.
Notes:
- Can prep hens with butter and seasoning up to 24 hours ahead
- Perfect individual portions—no carving needed!
- Serves 4 people (one hen per person)
- Leftovers keep 3 days refrigerated
11. Duck with Orange Hazelnut Stuffing
Duck is fancy-pants territory, but if you want to seriously impress people, this is your move. The orange and hazelnut stuffing is sweet and nutty and cuts through the richness of the duck perfectly. Real talk: duck has a lot of fat, which means it can get smoky. Open a window. Maybe turn off your smoke alarm temporarily (kidding, sort of). But that crispy skin is worth any minor kitchen drama. This is one of those best trending Christmas dinners that’ll have people talking for weeks.
Ingredients:
- 1 (5-6 lb) whole duck
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 oranges, cut into quarters
- 1 cup hazelnuts, toasted and roughly chopped
- 1 cup dried cranberries
- 1 small onion, diced
- 2 cups cubed bread, toasted
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme
- Zest of 1 orange
Steps:
- Preheat oven to 350°F. Remove giblets from duck, pat completely dry inside and out. Prick skin all over with a fork (this helps fat render).
- Season duck inside and out generously with salt and pepper. Stuff cavity with orange quarters.
- Place duck breast-side up on a rack in a roasting pan. Roast for 2½-3 hours until skin is crispy and internal temp reaches 165°F.
- While duck roasts, make stuffing: melt butter in a skillet, sauté onion until soft. In a bowl, mix onion, hazelnuts, cranberries, bread cubes, broth, thyme, and orange zest. Transfer to a baking dish.
- During last 30 minutes of duck cooking, place stuffing in oven alongside duck.
- Remove duck from oven, let rest 15 minutes. Remove orange quarters from cavity.
- Carve duck and serve with hazelnut stuffing on the side.
Notes:
- Duck fat is liquid gold—save it for roasting potatoes later
- Can make stuffing ahead and reheat before serving
- Serves 4-6 people
- Pairs beautifully with red wine and roasted vegetables
12. Creamy Mushroom and Spinach Lasagna
Not everyone wants meat for Christmas dinner, and this vegetarian lasagna is so good that even the meat eaters will be happy. Layers of creamy ricotta, earthy mushrooms, and that white sauce situation? Amazing. I’ve made this for Christmas Eve for years now because you can assemble it the day before and just pop it in the oven when guests arrive. Less stress, more wine. The trick is really squeezing out the spinach—nobody wants a watery lasagna (been there, learned that).
Ingredients:
- 12 lasagna noodles (no-boil or regular)
- 2 tablespoons olive oil
- 1½ lbs mushrooms, sliced
- 10 oz frozen spinach, thawed and squeezed dry
- 15 oz ricotta cheese
- 1 egg
- ½ cup Parmesan cheese, grated
- 3 tablespoons butter
- 3 tablespoons flour
- 2½ cups milk
- ½ teaspoon nutmeg
- 2 cups mozzarella cheese, shredded
- Salt and pepper to taste
Steps:
- Preheat oven to 375°F. If using regular noodles, cook according to package directions.
- Heat olive oil in a large skillet, cook mushrooms 10 minutes until golden and all liquid evaporates. Season with salt and pepper. Set aside.
- In a bowl, mix ricotta, squeezed spinach, egg, and Parmesan. Season with salt and pepper.
- Make white sauce: melt butter in a saucepan, whisk in flour, cook 1 minute. Slowly add milk, whisking constantly until thick, about 5 minutes. Add nutmeg, salt, and pepper.
- Spread ½ cup white sauce in a 9×13 baking dish. Layer: noodles, half ricotta mixture, half mushrooms, mozzarella, white sauce. Repeat layers. Top with remaining mozzarella.
- Cover with foil, bake 35 minutes. Remove foil, bake 15 more minutes until golden and bubbly.
- Let rest 15 minutes before cutting.
Notes:
- Can assemble 24 hours ahead and refrigerate before baking
- Freezes beautifully for up to 3 months
- Serves 8-10 people
- Squeeze that spinach really well or it’ll be watery!
13. Slow Cooker Pot Roast
Sometimes you just want comfort food that doesn’t require babysitting, and this slow cooker pot roast is exactly that. Throw everything in the morning, go do literally anything else, come back to tender meat and vegetables. I’ve made this on Christmas Day when I wanted to focus on appetizers and desserts instead of stressing over a main. The meat basically falls apart and those vegetables soaked in all that beefy goodness? Perfect. This is one of those Christmas dinner ideas that saves your sanity.
Ingredients:
- 1 (3-4 lb) chuck roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 large onion, cut into wedges
- 4 carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 6 cloves garlic, smashed
- 2 cups beef broth
- 1 cup red wine
- 3 tablespoons tomato paste
- 2 bay leaves
- 2 tablespoons fresh thyme
Steps:
- Season chuck roast all over with salt and pepper. Heat olive oil in a large skillet over high heat. Sear roast on all sides until deep brown, about 3-4 minutes per side.
- Place onion, carrots, celery, potatoes, and garlic in the bottom of a slow cooker.
- Place seared roast on top of vegetables.
- In a bowl, whisk together beef broth, red wine, and tomato paste. Pour over roast. Add bay leaves and thyme.
- Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until meat is fork-tender and shreds easily.
- Remove bay leaves. Shred meat with two forks or slice against the grain.
- Serve meat and vegetables with cooking liquid spooned over top.
Notes:
- Searing the meat first adds SO much flavor—don’t skip it
- Can cook up to 24 hours ahead; reheat gently before serving
- Serves 6-8 people
- Leftovers make incredible sandwiches and freeze well for 3 months
Okay, so after making all these recipes multiple times (my family is so tired of being guinea pigs, but they ate everything so they can’t complain too much), I have some thoughts. The prime rib is probably the most impressive if you want to go all-out fancy. But if you want easy with zero stress? That slow cooker pot roast is your best friend. And honestly, the mushroom Wellington shocked me with how much everyone loved it—even my very carnivorous father-in-law asked for seconds.
My confession? I’m probably making three of these this Christmas. The ham because my mom expects it, the salmon because my sister-in-law doesn’t eat red meat, and the lasagna because I can make it two days ahead and just heat it up. Is that cheating? Maybe. Do I care? Absolutely not.
These best trending Christmas dinners have seriously saved me from my usual holiday panic. Pick one, pick three, mix and match—whatever makes your Christmas dinner easier and more delicious. And if something doesn’t turn out perfect, just call it “rustic” and serve more wine. That’s my strategy anyway.
Which one are you making? Seriously, let me know in the comments because I love hearing what works in other people’s kitchens. And if you try any of these, tag me in your photos—I want to see those gorgeous Christmas tables!
Happy holidays and happy cooking! 🎄✨
