Entree - Roast beef for christmas dinner recipes

Author: Brian Lane  

An easy to follow recipe for an affordable holiday roast beef made with eye of round roast and a quick gravy made from the drippings. James Martin ditches the Christmas turkey in favour of a foolproof step-by-step recipe to cook roast beef recipe with all the trimmings.

Christmas Beef Roast on a Budget

Christmas Beef Roast on a Budget
An easy to follow recipe for an affordable holiday roast beef made with eye of round roast and a quick gravy made from the drippings.
Provided by: Joanie Simon
Total time: 80 minutes
Cook time: 65 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 1T sea salt or kosher salt
  • 1T brown sugar
  • 1T coarse ground black pepper
  • 3 lb eye of round beef roast
  • 2 Tbs oil
  • 1/2 white onion chopped
  • 2 Tbs butter
  • 1 Tbs soy sauce
  • 1 Tbs red wine vinegar
  • 1 cup beef broth
Nutrition:
  • Serving Size: 1/6
  • Calories: 394 calories
  • Sugar: 2.7 g
  • Sodium: 1513.9 mg
  • Fat: 21.5 g
  • Saturated Fat: 6.7 g
  • Trans Fat: 0.8 g
  • Carbohydrate: 3.9 g
  • Fiber: 0.3 g
  • Protein: 47.4 g
  • Cholesterol: 177.9 mg
How to cook:
  1. Combine the rub ingredients: 1 Tbs salt, 1 Tbs brown sugar and 1 Tbs ground black pepper. Then rub all over a 3 lb eye of round roast.
  2. Let the roast sit out for 30 minutes to become room temperature and allow the rub to soak in.
  3. Preheat your oven to 500F.
  4. Heat a cast iron pot or heavy skillet over medium high heat with 2 Tbs oil. Once it’s heated up, sear the meat 2 minutes per side until all sides are seared and browned.
  5. Place the roast in an oven safe dish and place it uncovered in the preheated oven. Or, if you prefer, you can leave the roast in the pan it was seared in, if it’s oven safe.
  6. Once you close the oven door with the roast inside, turn off the heat completely, 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. A 3lb roast generally takes one hour. I generally check the roast after an hour to check the temperature.
  7. Once the roast has reached an internal temp of 125F, remove the roast from the oven, place it on a meat-safe carving board and allow it to rest at least 20 minutes up to 45 minutes.
  8. While the meat is resting, heat the skillet that roasted the beef over a medium high heat and add in 1/2 chopped onion and 2 Tbs butter, stirring to scrape up the beef drippings. If you didn’t cook the meat in the pan that you used for searing, be sure to collect the drippings from the beef and add them to the pan you used for searing the meat and use that to saute the onions in the butter.
  9. Once the onions are soft, add in 1 Tbs soy sauce, 1 Tbs red wine vinegar, and 1 cup of beef broth. Allow this mixture to come to a simmer and allow to simmer for approximately 10 minutes or until the sauce has reduced and is slightly thickened. Once it’s reduced, use a hand blender or a regular blender to blend the mixture until smooth. At this point, the sauce is ready to serve. You can continue to simmer on the stove it to further reduce it, or serve it right away. Or, if you aren’t eating right away, you can put the sauce on low heat on the stove and keep it covered.
  10. Finally, once your roast has fully rested, slice up your roast into 1/2 in thick slices and serve with the sauce.
Notes: 12 Showstopping Prime Rib Roasts to Make for Christmas, Three-Ingredient Prime Rib Roast · Pepper-Crusted Prime Rib Roast · Prime Rib Roast with Horseradish Cream · Standing Rib Roast of Beef · Pepper-

The BEST ROAST recipe for your CHRISTMAS DINNER

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Christmas ROASTED BEEF | How to cook perfect roast recipe

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Christmas Roast (on a budget)

Christmas Roast (on a budget)
A peppercorn and rosemary crusted beef eye of round roast perfect for any holiday table.
Provided by: Joanie Simon
Total time: 95 minutes
Cook time: 90 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 13
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:
  • 1/2 white onion chopped
  • 1 tsp Worcestershire sauce
  • 2 Tbs cranberry sauce
  • 1 cup Coca-Cola
How to cook:
  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 1/2 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 1/2 cup beef stock and 1/2 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 1/2 in thick slices and serve with the sauce.
Notes: Christmas Beef Roast on a Budget, They say beef tenderloin is the best for making a holiday roast beef. Yes, it's tender and lean, but at $25 per pound it's also freakin'

The ultimate Christmas roast beef

The ultimate Christmas roast beef
James Martin ditches the Christmas turkey in favour of a foolproof step-by-step recipe to cook roast beef recipe with all the trimmings. Use our roasting calculator to work out exact roast beef cooking times and temperatures.
Provided by: James Martin
Total time: 120 minutes
Cook time: 120 minutes
Prep time: 720 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 17
Ingredients:
  • 225g/8oz plain flour
  • 8 free-range eggs
  • 600ml/20fl oz milk
  • sea salt and freshly ground black pepper
  • 1 cauliflower, cut into large florets
  • 300g/10½oz French beans, trimmed
  • 1 broccoli, cut into large florets
  • 8 carrots, peeled and cut into batons
  • 2.75kg/6lb 2oz whole beef sirloin, fat and sinew trimmed
  • 250g/9oz beef dripping or lard
  • 200ml/7fl oz red wine
  • 1 litre/1¾ pints beef stock
  • 2kg/4lb 8oz large floury potatoes such as King Edward, each peeled and cut into 2 or 3 pieces
  • 200g/7oz smoked streaky bacon slices, cut into lardons
  • 500g/1lb 2oz Brussels sprouts, trimmed and finely shredded
  • 250g/9oz cooked chestnuts, roughly chopped
  • 175g/6oz butter
How to cook:
  1. First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.
  2. Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.
  3. You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.
  4. Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray.
  5. Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray.
  6. Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray.
  7. This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.
  8. On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.
  9. Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper.
  10. Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.
  11. Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.
  12. Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half.
  13. Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving).
  14. Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.
  15. When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot.
  16. Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.
  17. Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.
  18. As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.
  19. Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.
  20. After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.
  21. Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.
  22. For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.
  23. Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.
  24. Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter.
  25. Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat.
Notes: The ultimate Christmas roast beef recipe, Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking –
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