Eye Round Christmas Roast

Looking for a delicious, yet budget-friendly Christmas roast? This Eye Round Christmas Roast, with its flavorful peppercorn crust and bright horseradish cream, is an impressive and easy-to-prepare alternative to prime rib. Perfect for holiday gatherings, it also makes incredible leftover sandwiches.

A Perfect Holiday Centerpiece
This elegant roast combines affordability with impressive presentation, making it ideal for your festive table. The secret lies in its perfectly seasoned peppercorn crust and the bright, creamy horseradish sauce that accompanies it. Whether you’re an experienced cook or trying your first holiday roast, this recipe delivers reliable, delicious results.

Recipe Details

• Difficulty: Easy
• Prep Time: 20 minutes
• Total Time: 2 hours (including resting)
• Servings: 8-10

Nutritional Information (per serving)
Each serving provides 89 calories, 7g total fat (4g saturated), 7g carbohydrates (1g fiber, 4g sugar), 1g protein, 20mg cholesterol, and 105mg sodium.

What You’ll Need to make Eye Round Christmas Roast

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 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 1/2 lemon

Essential Equipment
You’ll need an instant-read thermometer for perfect results. A spice grinder or mortar and pestle, plus a large oven-safe skillet or roasting pan will also be helpful.

Step-by-Step Instructions

Preparing the Roast:

1. Begin by preheating your oven to 450°F (232°C).
2. In your spice grinder or mortar and pestle, combine peppercorns, salt, sugar, garlic, and red pepper flakes (if using). Grind until you achieve a thick paste.
3. Thoroughly coat your eye round roast with the spice paste, ensuring every surface is covered.
4. Transfer the seasoned roast to your oven-safe skillet or roasting pan.

Roasting Method:

1. Start by roasting at 450°F (232°C) for 15 minutes to develop a good crust.
2. Without opening the oven, reduce temperature to 250°F (121°C).
3. Continue roasting for 60-70 minutes more, until the internal temperature reaches 135°F (57°C). Look for a dark, crispy crust.

Resting and Sauce Making:

1. Using tongs, carefully move the roast to a cutting board.
2. Let it rest 30-60 minutes for optimal juiciness.
3. While resting, prepare the horseradish sauce by combining all sauce ingredients in a medium bowl and mixing well.
4. Transfer your finished sauce to a serving dish.

Serving:

1. Slice the roast thinly against the grain for maximum tenderness.
2. Serve immediately with the horseradish cream sauce.

Pro Tips for Success

• For perfect doneness, rely on your meat thermometer rather than timing alone
• Make the horseradish sauce ahead – it actually improves with time
• Don’t skip or shorten the resting period – it’s crucial for juicy results
• Save your leftovers – they make incredible sandwiches the next day
• The horseradish sauce can be prepared up to 24 hours in advance

Categories: Roast Recipes, Christmas, Main Dish, Low Sodium

This recipe proves that creating an impressive holiday meal doesn’t require expensive cuts of meat. With careful preparation and the right technique, this eye round roast becomes a memorable centerpiece worthy of your festive table.