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.
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
- 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
- ½ white onion chopped
- 1 tsp Worcestershire sauce
- 2 Tbs cranberry sauce
- 1 cup Coca-Cola
- Combine the rub ingredients and then rub them all into a 2lb eye of round beef roast.
- Let the roast sit out for 30 minutes to become room temperature and allow the rub to seep in.
- Heat your oven to 500F (or as high as it will go).
- 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.
- 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.
- Remove the roast and allow it to rest at least 20 minutes up to 45.
- 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.
- 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.
- Finally, slice up your roast into ½ in thick slices and serve with the sauce.