An Eye Round Christmas Roast is the perfect holiday centerpiece for those who love a classic, hearty, and flavorful meal. This lean cut of beef, known for its tenderness when prepared properly, is seasoned with a fragrant herb crust and slow-roasted to perfection. Served with a rich red wine jus, this roast is both elegant and satisfying, ideal for a cozy Christmas dinner with family and friends. Pair it with roasted vegetables and creamy mashed potatoes for a festive feast that will leave everyone impressed.
Ingredients:
For the Roast
- 3-4 lb eye of round roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
For the Red Wine Jus
- 1 cup red wine
- 1 cup beef stock
- 1 shallot, finely minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions:
- Prepare the Roast: Remove the roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your oven to 250°F (120°C).
- Season the Roast: In a small bowl, combine the salt, pepper, garlic powder, onion powder, rosemary, and thyme. Rub the roast all over with olive oil, then coat evenly with the seasoning mixture.
- Sear the Roast: Heat a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 2 minutes per side.
- Roast Slowly: Transfer the skillet with the roast to the oven. Cook for about 1.5 to 2 hours, or until an instant-read thermometer inserted into the center registers 125°F (52°C) for medium-rare. Adjust cooking time based on your desired level of doneness.
- Rest the Roast: Remove the roast from the oven, tent it loosely with foil, and let it rest for 15-20 minutes.
- Make the Red Wine Jus: While the roast rests, prepare the sauce. In the same skillet, sauté the shallot and garlic over medium heat until fragrant. Add the red wine and scrape up any browned bits from the pan. Simmer until reduced by half. Stir in the beef stock and simmer for another 5 minutes. Whisk in butter for a silky finish, and thicken with the cornstarch slurry if desired.
- Serve: Slice the roast thinly against the grain and serve with the red wine jus drizzled on top.
This Eye Round Christmas Roast is a simple yet spectacular way to bring holiday cheer to your dinner table, with its tender meat and richly flavored sauce making it a seasonal classic.
