I present to you all a Christmas roast. It’s the perfect holiday meal. This roast beef is rich and flavorful, while still very buttery and tender without actually using any butter! Believe it, friends, for I speak the truth. This roast beef is perfection. I had never made a roast beef before, so I was extremely happy with this meal. The outside was crusty, lightly spicy, and expertly seasoned. You don’t need a lot of fancy ingredients for this roast beef; you probably already have all of the ingredients in your pantry. I served this with mashed potatoes and Kramer and I were in heaven. The best part about this roast beef are the sandwiches you can make with it the next day. There’s nothing better! If you’re making Christmas dinner on Friday and still unsure as to what to make, this is the recipe, I promise!
Look at how simple those ingredients are! The night before you plan to cook this, rub the roast with salt, wrap tightly with plastic wrap, and refrigerate overnight.
Cover a baking sheet with foil, then place a cooling rack over top. Spray with Pam and set aside.
Make the garlic into a paste. Mince as finely as you can, then press down on the garlic with the side of your knife.
Continue to press down on the garlic with the side of your knife until it starts to form a paste. Be careful not to let the knife slip!
I know this is a terrible picture, but it should be as smooth as possible.
Mix the garlic together with the pepper, oregano, basil, and crushed red pepper flakes.
Rub the roast with olive oil then rub with the herb and garlic mixture.
Heat the remaining oil in a medium pan and add the roast, browning on each side for 3-4 minutes.
Place the roast on the rack on the baking sheet and roast at 250 degrees F for an hour and 20 minutes, then turn the oven off and allow the roast to continue cooking in the oven for 30-40 minutes, until the roast is 130 degrees F for medium-rare or 140 degrees F for medium. Don’t let it cook more than that or it’ll be dry!
Allow to rest for 5-8 minutes before slicing.
Slice thinly and enjoy with some vegetables, potatoes, or crusty bread. Makes a great sandwich the next day, too!
- 1 2.5 lb boneless eye-round roast, tied
- 2 teaspoons kosher salt
- 1 teaspoon + 1 tablespoon olive oil
- 1 teaspoon ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1½ teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1 teaspoon if you're sensitive to heat)
- 3 cloves of garlic, finely minced to a paste (see the photos above for an explanation)
- The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.
- Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.
- Transfer the roast to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!
- Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread.