Looking for a delicious Christmas Beef Roast recipe? This healthy and easy eye of round beef roast is perfect for your Christmas dinner menu. Savoury beef is roasted with fresh herbs, tender veggies, and covered in a rich pan gravy. A delicious and elegant meal all in one pan!
Christmas Roast Recipe – Easy & Juicy!
If you’re looking to switch up the ham and turkey, this Christmas beef roast is the perfect option for your holiday table. It’s a great main course for an elegant Christmas Eve or New Year’s Eve dinner party, or for other special occasions!
An eye of round beef roast is seared in hot oil and then coated with a fresh garlic and herb rub. The beef is then roasted in the oven with carrots and potatoes for a one-stop, easy and balanced meal.
To finish off this beef roast dinner, homemade gravy is drizzled over tender slices of beef and roasted vegetables for the ultimate comforting and flavour-packed dish.
If you’ve never served a pot roast as part of your Christmas dinner menu, this year is a great time to try it out! With our easy, straightforward recipe, a juicy roast is just a few steps away.
Why We Love This Eye of Round Beef Roast
- Beef is the star: Turkey is typically the star of most holiday meals. Serving pot roast is a tasty and easy way to change up your holiday menu. Plus, beef is an excellent source of iron, which can help support energy levels (which we all could use more of during the holiday season)!
- Juicy: The pot roast is seared first to lock in the juices. It’s then slow-roasted in the oven to a beautiful medium rare.
- Healthy: This beef roast dinner is made with an eye of round beef roast which is a leaner cut of meat. Beef is also high in iron and B12, while the veggies contain fibre, vitamin C, vitamin A, potassium and calcium for a balanced and nutritious meal.
- More budget-friendly: Most cuts of beef like prime rib roast or beef tenderloin roasts can be on the pricier side, while the eye of round roast tends to be more affordable. Although it can be a bit tougher, the key is to cook it right and slice it really thinly for a nice tender roast.
Ingredient Notes
- Seasonings: Rosemary leaves, thyme sprigs, salt, pepper, garlic, and bay leaf are combined to add a robust flavour to this Christmas beef roast recipe.
- Olive oil: Olive oil provides a boost of healthy fats, locks in the moisture in our pot roast and helps the herb mix stick to the beef roast. Extra virgin olive oil can be used or substitute butter if preferred.
- Eye of round roast: The eye of round cut of beef is located on the hind quarters, it gets a lot of movement and is therefore a more lean cut of meat. This makes it less tender but also more budget-friendly. It’s a great cut to make a juicy roast beef dinner any time of the year.
- Veggies: Carrots and red potatoes are slow-roasted with the eye of round beef roast in the oven for an easy complete meal. Other veggies to try are parsnip, cauliflower, sweet potatoes, green beans or asparagus.
- Butter: The base of the gravy is made from a roux, which uses melted butter. If preferred you can omit the butter and flour and use a cornstarch slurry instead.
- Shallot: Shallot and garlic are sauteed in the butter to create a flavourful gravy for the oven beef roast with vegetables.
- White whole wheat flour: Flour thickens the gravy. Whole wheat, white whole wheat, or all purpose flour can be used.
- Red wine: Red wine is optional, but it adds a rich deep flavour to the holiday beef roast. Red wine can help break down some of the toughness in the beef roast.
- Beef broth or stock: To finish the gravy beef broth or stock is used. Reduced sodium beef broth is a better option or use a vegetable broth or stock.
How to Make Beef Roast for Christmas – Step-by-Step
Step 1 – Prepare Oven Beef Roast with Vegetables
- In a small bowl, mix together the fresh rosemary and thyme along with the salt, pepper, garlic and teaspoon of olive oil.
- Pat the beef roast dry with a paper towel. Preheat the oven to 425℉.
- Heat a large heavy, oven-proof skillet over medium-high heat. Drizzle the hot pan with olive oil, and sear the beef roast for 3 minutes on each side to a rich golden brown.
- Toss the veggies in a large bowl with 1 teaspoon of the herb mixture and a drizzle of olive oil. Brush the remaining herb mixture over the entire roast.
- Place the vegetables around the pot roast in the pan. Roast in the preheated oven for 30-40 minutes or until an internal temperature of 135℉ is reached.
- Remove the eye of round beef roast from the oven and place on a carving board to rest. Tent the roast with aluminum foil and let rest at room temperature for at least 20 minutes.
- Place the roasted vegetables on a serving platter and cover to keep warm. If the vegetables are not fully roasted, place them on a greased sheet pan and continue roasting for 10-20 minutes while the gravy is prepared.
Step 2 – Make the Gravy
- Using the same pan used to roast the eye of round beef roast, place it on the stove over medium heat and melt the butter. When the butter is melted, add the shallots and remaining garlic clove. Cook for one minute, then add the flour and cook, stirring for 1-2 minutes. If using, whisk in the red wine, and whisk constantly for one minute.
- Add the beef stock and bay leaf to the red wine sauce and whisk to create a smooth gravy. Bring to a simmer, reduce heat to medium low and continue to simmer for about 10 minutes, or until gravy has thickened.
Step 3 – Assemble and Serve!
- After the Christmas beef roast has rested for 20 minutes, use a very sharp knife to carve thin slices of beef. Serve immediately with roasted vegetables, gravy and a garnish of fresh herbs.
Keep scrolling to the recipe card below for the full printable Christmas roast beef recipe!
Tips for the Best Beef Roast
- You can use whole wheat, white whole wheat, or all purpose flour to thicken the gravy.
- To thicken the gravy without flour: Don’t add the butter, bring to a boil and add a cornstarch slurry (2 tablespoons of cornstarch dissolved in ¼ cup COLD water or beef stock). Let boil for 1 minute, whisking, until thickened and glossy.
- To serve pan sauce without thickener: Reduce sauce by about ½ or until thickened, add 1 tablespoon butter and swirl in to create a glossy sauce. This will create a smaller amount of a very flavourful gravy.
- Round roast is a very lean, tough cut of meat. The secret is to not overcook the roast. If your guests like their roast more well cooked, put their slices in the pan of hot gravy for 30 seconds to gently cook through.
- Carve the roast as needed/on demand if practical. If there is a piece of leftover roast, store it in the refrigerator for up to 3 days. It will be very easy to slice when it’s cold, then just gently reheat in warm gravy on the stovetop.
- If preferred, you can also roast just the meat with the seasonings and serve with mashed potatoes, or cauliflower mash.
How to Store
Store pot roast in an airtight container in the fridge for 3-4 days. Store the gravy and vegetables in separate air-tight containers.
How to Reheat Beef Roast
To reheat beef roast, heat a small amount of gravy on the stovetop. Add a slice of beef roast and heat until warmed throughout.
Recipe FAQs
Eye of round beef is excellent for roasting since it tends to be a tougher, leaner cut of beef. The process of searing the beef, roasting it at a high temperature and letting it rest, all combine to create a juicy, tender beef roast dinner.
For sure! But keep in mind that you may have to adapt the cooking time depending on how big or small your roast is. You may also need to increase the quantities for the seasoning rub if you purchase a larger roast.
To ensure the roast does not become tough, don’t overcook it. Insert an instant read thermometer into the center of the roast to check for doneness. After the beef roast is cooked, the resting period is crucial to allow the roast to continue to tenderize and redistribute the juices throughout.
The whole roast can be frozen. Wrap it well in plastic wrap before placing it in a freezer safe bag. Individual slices of pot roast can also be frozen. Wrap each slice in plastic wrap or tin foil, then place in a freezer bag. Use the beef within three months of freezing.
Roast beef can be a healthier choice. Red meat is very high in iron, which helps transport oxygen throughout our bodies. It is also high in B12 which helps form red blood cells.
Side Dishes for Roast Beef Christmas Dinner
This Christmas Beef Roast goes well with classic sides like Yorkshire pudding, horseradish sauce, mashed potatoes or cauliflower mash. You can also mix it up with green beans, a salad, sweet potatoes or squash.
Try it with any of the following recipes:
- Christmas Wreath Salad
- Seasoned Green Beans With Bacon
- Air Fryer Butternut Squash
- Healthy Mashed Sweet Potatoes
- Maple Bacon Brussel Sprouts
- Quinoa Salad with Cranberries, Pomegranate and Butternut Squash
This oven beef roast with vegetables is very versatile and makes great leftovers.
What to Do with Leftover Roast Beef
Leftover roast beef makes excellent sandwiches and wraps, think hot roast beef sandwiches, roasted peppers and beef wraps, or cold beef slices with spinach, Dijon mustard, mayo and cheese. Some other ideas include stroganoff, beef pot pie, enchiladas, or a pasta skillet. The possibilities are endless!
This cut of beef is very economical, so it’s perfect to serve for a more formal holiday meal. Then use the leftovers to meal prep weeknight meals.
Recipe Variations
- Other veggies to use in place of potatoes: Parsnip, cauliflower, sweet potatoes, green beans or asparagus (allow for a 10-minute roast time for tender veggies like beans or asparagus).
- Switch up the sides: Rather than serving with the roast potatoes, serve it instead with garlic mashed potatoes or cauliflower mash.
- Use a different cut of beef: Try a chuck roast or brisket in place of the eye or round cut.
More Similar Recipes
- Slow Cooker Turkey Roast
- Slow Cooker Ham with Pineapple
- High Protein Chili
- Asian Meatballs with Peanut Coconut Sauce
- Slow Cooker BBQ Pulled Pork with Homemade BBQ Sauce
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Easy Christmas Beef Roast {Eye of Round}
Ingredients
For the 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
For the 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
For the 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
For the oven beef roast and vegetables:
- Mix the rosemary, thyme, salt, pepper, 3 cloves of the garlic, and teaspoon of olive oil together in a small bowl using a fork. Set aside.
- Pat the roast very dry with a clean paper towel. Preheat the oven to 425℉. Heat a large heavy ovenproof skillet or braiser (such as cast iron or stainless steel) over medium high heat. Drizzle the hot pan with olive oil and carefully add the roast, leaving undisturbed for 3 minutes. Sear all sides of the roast to a rich golden brown.
- In a large bowl, toss the veggies with a drizzle of olive oil and a teaspoon of the herb mixture. Brush the roast with the remaining herb mixture. Place the seasoned veggies around the roast in the pan and roast until the internal temperature of the roast reaches 135℉ when tested with an instant read thermometer, about 30-40 minutes.
- Remove the roast to a cutting board to rest, tented with foil for 20 minutes. Place the veggies on the serving platter and cover to keep warm. If the veggies are not tender yet, roast them 10-20 minutes longer on a greased sheet pan while you make the gravy.
To make the gravy:
- Place the empty hot pan on the stove top over medium heat, add the butter. Once melted, add the shallots and reserved garlic clove, cook for 1 minute. Add the flour and whisk for 1-2 minutes. Carefully add the red wine, if using, and whisk constantly for 1 minute. Add the beef stock and bay leaf, whisking to create a smooth sauce. Reduce heat to medium low, and simmer for about 10-15 minutes, or until gravy has thickened. Taste and adjust seasoning as needed.
To serve:
- Once the roast has rested for at least 20 minutes, use a very sharp, large knife (serrated works well) to slice the roast as thin as you can, the thinner the better. Serve immediately with roasted veggies, and gravy, garnished with more fresh herbs if desired.
Notes
- *You can use whole wheat, white whole wheat, or all purpose flour to thicken the gravy.
- To thicken the gravy without flour: Don’t add the butter, bring to a boil and add a cornstarch slurry (2 tablespoons of cornstarch dissolved in ¼ cup COLD water or beef stock). Let boil for 1 minute, whisking, until thickened and glossy.
- To serve pan sauce without thickener: Reduce sauce by about ½ or until thickened, add 1 tablespoon butter and swirl in to create a glossy sauce. This will create a smaller amount of a very flavourful gravy.
- Round roast is a very lean, tough cut of meat. The secret is to not overcook the roast. If your guests like their roast more well cooked, put their slices in the pan of hot gravy for 30 seconds to gently cook through.
- Carve the roast as needed/on demand if practical. If there is a piece of leftover roast, store it in the refrigerator for up to 3 days. It will be very easy to slice when it’s cold, then just gently reheat in warm gravy on the stovetop.
- If preferred, you can also roast just the meat with the seasonings and serve with mashed potatoes, or cauliflower mash.
This is such a great recipe! The photos are beautiful as well!
So happy you enjoyed it! Thanks so much for returning to leave a review :)