I love to celebrate Christmas like the Whos in Whoville with a grand roast beast.  However, my budget’s tight and I can’t afford to go all out on a standing rib roast.  Luckily, there’s a much cheaper cut of meat that, if prepared properly, can be a striking centerpiece to your holiday meal.  I’m talking about the Eye of Round Roast and you can find it in most grocery cases, or by chatting up your butcher (which is always a good idea anyway, in case they have an angle on a special offering).  Click on the video to see me make this recipe along with a crazy sauce made with Coca-Cola. You can also find the printable recipe below.

Roast Beef Recipe http://joaniesimon.com

Here are the price comparisons I referenced in the video:

Meat Price Comparison

Standing Rib Roast: $12 – $15/lb

Rack of Lamb: $13 – $15/lb

Eye of Round Roast: $5/lb

Christmas Roast (on a budget)
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 servings
 
A peppercorn and rosemary crusted beef eye of round roast perfect for any holiday table.
Ingredients
  • Rub:
  • 1T paprika
  • 2 tsp sea salt or kosher salt
  • 1T brown sugar
  • 1T coarse ground peppercorns
  • 1 T rosemary minced
  • 2 lb eye of round beef roast
  • 1 Tbs oil
  • Sauce:
  • ½ white onion chopped
  • 1 tsp Worcestershire sauce
  • 2 Tbs cranberry sauce
  • 1 cup Coca-Cola
Instructions
  1. Combine the rub ingredients and then rub them all into a 2lb eye of round beef roast.
  2. Let the roast sit out for 30 minutes to become room temperature and allow the rub to seep in.
  3. Heat your oven to 500F (or as high as it will go).
  4. Heat a cast iron pot or skillet over medium high heat with 1 Tbs oil and once it's to temp, sear the meat 2 minutes per side until all sides are seared.
  5. Place the roast in the oven uncovered and turn off the heat, leaving the roast in there with the oven door closed until the meat comes to 125F. This might take an hour or up to three, depending on the size of roast you select.
  6. Remove the roast and allow it to rest at least 20 minutes up to 45.
  7. Heat the skillet that roasted the beef over a medium high heat and add in ½ chopped onion, stirring to scrape up the beef drippings.
  8. Once the onions are soft, add in 1 tsp Worcestershire sauce, 2 Tbs cranberry sauce and 1 cup Coca-Cola (if you don't like using sodas, sub ½ cup beef stock and ½ cup prune juice) and bring to a simmer, allowing it to bubble away, reducing over 20 to 30 minutes while your meat finishes resting. To complete the sauce, using a blender, blend the sauce until smooth and season with salt to taste. Let that keep simmering on low until you'r ready to serve it. The more it sits, the richer it gets.
  9. Finally, slice up your roast into ½ in thick slices and serve with the sauce.
*This post was first published on JoanieSimon.com

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16 comments

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  • I’m trying this recipe for the first time , I doubled the pounds in the beat so I could eat it for the rest of the week I hope it comes out as good as it looks!

  • Sorry didn’t see your reply , but had to put it back in the oven at 500 is that to high because it was not even close to being done and I had it on 550 and turned it off like you said and it wasn’t done!

    • Sorry if you’re running into troubles! If you’ve got a roast double the size of the one I made in this recipe, you would sear it off on the stovetop, put the oven at 500F then turn off the oven and put the roast in so that it cooks as the temperature of the oven decreases. I left mine in for an hour, so yours being bigger might take up to two hours or more.

      • I’m good now ,thanks for getting back quickly I just cooked it a little longer and it came of fine. But the only thing I did was use jar Rosemary instead because I didn’t have fresh and I think it gave it a different flavor and in. Your recipe it says paprika and you used salt1 thank you it looks good though !

  • Looks great! Your eye of round recipe said 2 pounds meat fed 6-8? I thought half pound per person. No? I am feeding 15. How much meat? Thanks.
    Virginia

    • Thank you! I suppose it depends on the size of the appetites of your crowd, how many other dishes you’re serving, etc…When I make it, 2 lb makes 6 to 8 servings, but that means the whole thing is gone, plus I always go overboard on apps and sides :). So, I’d say bump it up to 1/2 lb per person to ensure you have more than enough and perhaps a bit for leftovers. Too, I’d make it two 3.5lb roasts…trying to cook a 7lb roast this way might take forever. Hope you enjoy!

  • Would it ruin it if I wanted it not so pink inside? Idk why but when it’s that pink I have trouble trying to eat it…😟 it looks delicious though and I want to make it for Christmas dinner!

    • I’ve never tried it in an electric roaster, so I can’t guarantee, but it should work similarly. Just make sure you can get a read on the internal temp of the meat while keeping the roaster closed. You want a final internal temp of 125F on the beef. Cheers and happy hoidays!

Hi! I’m Joanie.

Former computer salesperson, now full time food blogger and TV personality. I live in Arizona with my husband Ryan and our two rugrats on our "Ranchito" (it's a little ranch). Favorite things: my camera, potatoes in any form and decorating with chickens.

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