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–+ servings
A fork holding Christmas beef roast while a sharp knife carves the roast.
Course dinner

Easy Christmas Beef Roast {Eye of Round}

By: Elysia
Servings 5 - 6servings
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!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

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.

Nutrition

Calories: 433kcalCarbohydrates: 28gProtein: 47gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 127mgSodium: 945mgPotassium: 1545mgFiber: 5gSugar: 5gVitamin A: 10569IUVitamin C: 13mgCalcium: 84mgIron: 6mg
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