Welcome to our Christmas Guide 2024! This year, we’re spotlighting a holiday dish that’s as flavorful as it is budget-friendly: the Eye Round Christmas Roast. If you’re in Encinitas, California, and looking to impress your holiday guests without breaking the bank, this roast is your ticket to a festive feast. Plus, it’s simple enough, even for those who think “sous vide” is a French vacation spot.
Why Eye Round?
Let’s face it—prime rib gets all the glory during the holidays but also comes with a hefty price tag. Enter the eye of round roast: a lean cut of beef that’s affordable, versatile, and downright delicious when prepared correctly. With its crispy peppercorn crust and tangy horseradish sauce, this dish will have your guests asking for seconds (and maybe thirds).
The best part? Leftovers make killer sandwiches. So, if you plan on hitting Moonlight Beach or taking a stroll down South Coast Highway 101 the next day, pack some roast beef sandwiches for an elevated picnic experience.
Recipe: Eye Round Christmas Roast
Level: Easy
Total Time: 2 hours (includes resting time)
Active Time: 20 minutes
Servings: 8-10
Ingredients
For the Roast:
- 1/4 cup black peppercorns
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes (optional)
- One 3- to 4-pound eye of round roast
For the Horseradish Sauce:
- 1 cup sour cream
- 1/4 cup heavy cream
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- Juice of half a lemon
Directions
Step 1: Preheat and Prep
Preheat your oven to 450°F. While it heats up, grind the peppercorns, salt, sugar, garlic, and red pepper flakes into a thick paste using a spice grinder or mortar and pestle. Rub this aromatic paste generously over the roast until it’s fully coated.
Step 2: Sear and Roast
Place the seasoned roast in a large oven-safe skillet or small roasting pan. Roast at 450°F for 15 minutes, then reduce the oven temperature to 250°F without opening the door. Continue roasting for another 60 to 70 minutes or until an instant-read thermometer registers an internal temperature of 135°F.
Step 3: Resting is Key
Remove the roast from the oven and transfer it to a cutting board using tongs. Let it rest for at least 30 minutes, but no longer than an hour. This step ensures juicy slices and prevents all that flavor from escaping.
Step 4: Make the Sauce
While your roast takes its well-deserved nap, whip up the horseradish sauce. In a medium bowl, mix together sour cream, heavy cream, horseradish, black pepper, Worcestershire sauce, salt, and lemon juice. Transfer to a serving dish and refrigerate until ready to serve.
Step 5: Slice and Serve
Thinly slice the roast against the grain for maximum tenderness. Arrange on a platter and serve alongside the horseradish sauce. Pro tip: Don’t skimp on that sauce—it takes this dish from “delicious” to “legendary.”
Pairing Ideas
Looking for sides? Try roasted baby potatoes or honey-glazed carrots for an easy win. If you’re feeling fancy (or want to impress Aunt Linda), whip up some garlic mashed potatoes or sautéed green beans with almonds. And don’t forget the wine—this roast pairs beautifully with a bold Cabernet Sauvignon or Pinot Noir. For dessert, a classic pecan pie or some spiced ginger cookies will round out your meal nicely.
Leftovers Worth Celebrating
They make incredible sandwiches if you’re lucky enough to have leftovers (good luck with that). Layer thin slices of roast beef on crusty bread with arugula, pickled onions, and a smear of leftover horseradish sauce. It’s like Christmas dinner in sandwich form—a gift that keeps giving.
So there you have it! The Eye Round Christmas Roast proves that you don’t need an extravagant cut of meat to create an unforgettable holiday meal. Whether hosting a big family gathering or just cooking for two in your cozy Encinitas home, this recipe will bring joy—and maybe even start a new tradition. Happy Holidays!
Source: foodnetwork.com
Header Image Source: foodnetwork.com
