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Easy Christmas Beef Roast

Easy Christmas Beef Roast
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★★★★★

4.8 from 12 reviews

This Easy Christmas Beef Roast with Eye of Round is a flavorful, tender, and festive dish perfect for holiday gatherings. The herb rub of fresh rosemary, thyme, garlic, salt, and pepper enhances the rich beef flavor, while the accompanying roasted baby carrots and red potatoes make a complete and comforting meal. Finished with a savory red wine and beef broth gravy, this roast is easy to prepare and sure to impress your guests.

Ingredients

Scale

Herb Rub

  • 1 sprig fresh rosemary leaves, stripped and minced
  • 2 sprigs fresh thyme leaves, stripped
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh cracked black pepper
  • 4 cloves garlic, minced and divided
  • 1 teaspoon olive oil

Beef and Vegetables

  • Drizzle of olive oil
  • 2 1/2 pound eye of round roast
  • 1 pound small or baby carrots
  • 1 1/2 pounds red potatoes, cubed

Gravy

  • 2 tablespoons butter
  • 1 shallot, minced
  • 3 tablespoons white whole wheat flour (see notes for alternatives)
  • 1/4 cup red wine (optional)
  • 2 cups low sodium beef broth or stock
  • 1 bay leaf

Instructions

  1. Prepare Herb Rub: In a small bowl, combine the minced rosemary, thyme, salt, pepper, 3 cloves of minced garlic, and 1 teaspoon olive oil. Mix well to create a herb paste and set aside.
  2. Sear the Roast: Pat the eye of round roast dry with paper towels. Preheat the oven to 425°F (220°C). Heat a large, heavy, ovenproof skillet over medium-high heat and drizzle with olive oil. Place the roast in the skillet and sear without moving for 3 minutes to develop a golden brown crust. Turn and sear all sides evenly.
  3. Prepare Vegetables and Roast: In a large bowl, toss the baby carrots and cubed red potatoes with a drizzle of olive oil and about 1 teaspoon of the prepared herb rub. Brush the remaining herb rub over the seared roast. Arrange the vegetables around the roast in the skillet. Place the skillet in the oven and roast for 30–40 minutes, or until an instant-read thermometer inserted into the center of the roast reads 135°F (57°C) for medium rare.
  4. Rest the Roast and Finish Vegetables: Remove the roast from the pan and transfer it to a cutting board. Tent with foil and let rest for 20 minutes. Cover the roasted vegetables on a serving platter to keep warm. If the vegetables are not tender by now, spread them on a greased sheet pan and roast for an additional 10–20 minutes until soft.
  5. Make the Gravy: Place the original skillet back on the stovetop over medium heat. Add the butter and melt. Stir in the minced shallots and the remaining clove of garlic; cook for 1 minute until fragrant. Add the white whole wheat flour and whisk for 1–2 minutes to form a roux. Carefully pour in the red wine if using, whisking constantly for about 1 minute. Gradually add the beef broth and bay leaf, whisking to combine smoothly. Reduce heat to medium-low and simmer for 10–15 minutes until thickened. Adjust seasoning as needed and remove bay leaf before serving.
  6. Serve: Slice the rested roast thinly against the grain using a very sharp knife or serrated edge for best results. Serve immediately with roasted carrots and potatoes, drizzled with the rich homemade gravy. Garnish with additional fresh herbs if desired.

Notes

  • For gluten-free gravy, substitute white whole wheat flour with cornstarch or gluten-free flour blend.
  • Letting the roast rest is crucial for juiciness and easier slicing.
  • Adjust roasting time based on the thickness of the roast and your preferred doneness.
  • Red wine is optional but adds depth to the gravy flavor.
  • Use a meat thermometer to ensure the roast reaches the desired internal temperature.

Nutrition

Keywords: Christmas beef roast, eye of round roast, herb rub roast, holiday beef roast, roasted vegetables, beef gravy

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