Eye Round Christmas Roast Recipe

This Eye Round Christmas Roast Recipe is a tender and crispy-crusted recipe, which features a lean eye of round roast paired with a zesty prepared horseradish cream sauce. It’s an affordable holiday centerpiece, ready in about 2 hours.

Jump to Recipe

Eye Round Christmas Roast Recipe Ingredients

Eye Round 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 round roast

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 1/2 lemon

How To Make Eye Round Christmas Roast Recipe

1. Prep the oven and spice paste: Preheat the oven to 450 degrees F. In a spice grinder or a mortar and pestle, grind the black peppercorns, kosher salt, sugar, garlic cloves, and optional red pepper flakes until they form a thick, aromatic paste.
2. Coat the meat: Rub the spice paste all over the eye round roast, massaging it in to ensure it is completely coated on all sides.
3. The “Oven Sear”: Place the seasoned roast into a large ovensafe skillet or a small roasting pan. Roast in the preheated 450°F oven for exactly 15 minutes. This high heat creates the dark crust.
4. Low and slow finish: Without opening the oven door (this is crucial to keep the heat in), turn the temperature down to 250 degrees F. Continue to roast until the crust is dark and crispy and the internal temperature registers 135 degrees F on an instant-read thermometer. This typically takes an additional 60 to 70 minutes.
5. Rest the meat: Use tongs to carefully transfer the roast to a cutting board. Allow it to rest for at least 30 minutes and up to 1 hour. This allows the juices to redistribute so the meat stays moist.
6. Make the sauce: While the roast rests, whisk together the sour cream, heavy cream, prepared horseradish, black pepper, Worcestershire sauce, salt, and lemon juice in a medium bowl until smooth. Transfer to a serving dish.
7. Slice and serve: Slice the roast very thinly against the grain. Serve immediately with the creamy horseradish sauce.

Recipe Tips

• Why Eye of Round: The eye of round is a very lean cut from the “Round” (rear leg) primal. Because it lacks internal marbling, it can be tough if overcooked. The high-heat sear followed by a low-temperature roast ensures it stays tender and pink.
• Slicing is Critical: You must slice this roast as thinly as possible (like deli roast beef) and against the grain. Cutting against the grain shortens the muscle fibers, making each bite tender rather than chewy.
• The Sugar in the Rub: Don’t skip the sugar in the spice paste. It helps caramelize the exterior quickly during the initial 15-minute high-heat blast, creating a savory, dark “bark” or crust.
• Don’t Open the Door: When switching from 450°F to 250°F, keep the oven door closed. You want the residual high heat to drop gradually, gently cooking the center of the roast.

What To Serve With Eye Round Christmas Roast

This lean roast pairs perfectly with rich, starchy sides.

• Yorkshire Pudding: The classic beef accompaniment.
• Creamed Spinach: Adds richness to the lean meat.
• Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted in the same oven.
• Red Wine: A Cabernet Sauvignon or Merlot.

How To Store Eye Round Christmas Roast Recipe

• Refrigerate: Wrap leftover meat tightly in plastic wrap or foil to prevent it from drying out. Store in the fridge for 3-4 days. It creates excellent roast beef sandwiches.
• Freeze: You can freeze the cooked meat chunks or slices for up to 2 months. Thaw in the refrigerator.
• Reheat: Be careful reheating, as it will continue to cook and toughen. It is often best served cold or room temperature. If reheating, use low heat with a little beef broth.

Eye Round Christmas Roast Recipe Nutrition Facts

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrates: 4g
• Dietary Fiber: 0g
• Sugar: 3g
• Protein: 40g

Nutrition information is estimated per serving with sauce.

FAQs