Perfect Christmas Chuck Roast with Herb Gravy
Make your holiday dinner truly special with this Perfect Christmas Chuck Roast. Seared to perfection and slow-cooked in residual oven heat, it promises tender, juicy meat every time. Topped with a rich, homemade herb gravy, it's a festive meal that will impress everyone.
Equipment
- Roasting Pan
- Cast Iron Skillet
- Instant-read thermometer
- Saucepan
Ingredients
For the Roast
- 5 pounds boneless beef chuck-eye roast, center-cut
- 1 Tablespoon vegetable oil
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon brown sugar
- 1 Tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
For the Herb Gravy
- 0.25 cup beef drippings (from the roasting pan)
- 2 cups beef broth
- 0.25 cup all-purpose flour
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- 1. Prep the Roast: Gently pat your defrosted beef roast completely dry with paper towels. This helps ensure a beautiful crust.
- 2. Make the Herb Rub: In a small bowl, whisk together the extra virgin olive oil, brown sugar, paprika, salt, dried rosemary, garlic powder, and black pepper.
- 3. Season the Roast: Generously rub this fragrant herb mixture all over the beef chuck roast. Let it sit at room temperature for 20-30 minutes to allow the flavors to deepen.
- 4. Prepare Oven & Pan: Position an oven rack in the middle. Preheat your oven to a high 500°F (260°C). Lightly spray your roasting pan rack with nonstick cooking spray.
- 5. Sear for Flavor: Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it just begins to shimmer. Carefully place the seasoned roast in the hot pan and sear each side for about 2 minutes until beautifully browned. This locks in the juices and creates a delicious crust.
- 6. The Unique Roasting Method: Transfer the seared roast to your prepared roasting pan. Place it into the screaming hot 500°F oven, then immediately turn the oven OFF completely. Let the roast cook in the residual heat for 2 to 2 ½ hours, or until an instant-read thermometer inserted into the thickest part reads 130°F for a perfect medium-rare.
- 7. Rest the Roast: Once done, carefully remove the roast from the oven. Loosely tent it with aluminum foil and let it rest while you prepare the gravy. Resting is crucial for a juicy roast!
- 8. Whip Up the Gravy: While the roast rests, pour the flavorful beef drippings from the roasting pan into a medium saucepan over medium-high heat. Whisk in the flour and stir continuously for 3 minutes.
- 9. Thicken the Gravy: Gradually pour in the beef broth, whisking constantly to prevent lumps, until the gravy gently thickens, about 1-2 minutes. Stir in the Worcestershire sauce, then season with salt and pepper to your liking. The gravy will continue to thicken slightly as it cools.
- 10. Slice and Serve: Slice the tender roast against the grain into generous portions. Serve immediately with a generous drizzle of your delicious homemade gravy. Enjoy your festive meal!
Notes
Resting the roast after cooking is crucial for a juicy result!
Nutrition Information (per serving):
- Calories: 571kcal
- Carbohydrates: 5g
- Net Carbs: 4g
- Fats: 36g
- Protein: 56g
