Who else is getting pumped for the holidays?! Do you have your tree? Are your decorations up? Have you taken the kiddos to see Santa and eavesdropped on their requests to make sure they match the list they gave to you? Have you crossed the Ugly Holiday Sweater Party off of your list?
Have you made eggnog? (pause…mmmmmm….eggnog!)
So many things to do and memories to make and so little time! Well, if you are stressing over the Christmas dinner menu, I have the perfect fail proof Christmas roast for you!! I have made this roast several times lately because it is super delicious, makes the house smell amazing, and I end up with the best leftovers!
First, for my family of four, I buy a three pound roast. People often ask which cut? I often buy a chuck roast. It has great marbling which gives the meat so much flavor!
I have a roasting pan, but sometimes I do a quick cheat and add tinfoil to a cookie sheet and cook the roast on a cooling rack. It makes for easier cleanup!
Begin by pre-heating the oven to 425 degrees! You want a nice hot oven to brown the outside of the roast!
Next, prepare the meat by patting with a paper towel. If you dry it off it will get a nice brown finish, and any fat will get a little crunchy…so good!
Then I add salt and pepper covering all sides!
Next, I use a knife to cut slits basically through the entire roast.
I cut up slivers of two garlic cloves (really thin), and I slip the slivers into the holes! Your roast is now oven ready! You could also add some herbs if you like, but I’m telling you this very, very simple version is sooooo easy!!
Roast on 425 for the first 30 minutes! Then, reduce the heat to 375 degrees for the remaining cooking time.
How do you know how long? Well, for rare cook for an additional 11 minutes per pound. For medium, cook for an additional 14 minutes per pound. For well done, cook for an additional 16 minutes per pound. We like our roast cooked to about medium-rare so I cook our roast for an additional 35 minutes (30 min at 425 degrees + 33 minutes at 375 degrees).
Be sure to check the internal temperature with a meat thermometer! Don’t have one? No worries! I’ve linked everything below!
- Rare: 120 degrees
- Medium : 145 degrees
- Well: 165 degrees
Remove your roast and let rest for up to 20 minutes! You can reserve the juices for gravy if you like! Slice and enjoy! I like to serve mine with roasted vegetables (see below!) and a spinach side salad!
Fail-Proof Christmas Roast Beef
Cooking time 1 hour and 5 minutes / Resting time 20 minutes
- 3lb beef chuck roast
- two garlic cloves
Preheat oven to 425 degrees Farenheit. Dry roast off with a paper towel and place on roasting rack. Salt and pepper entire roast. Thinly slice two garlic cloves. Cut vertical slits in meat and insert garlic pieces. Roast and serve!
And don’t forget about the sides!!
Roasted Root Vegetables!
I like to make my tray as colorful as possible so I use baby tri-color carrots (purple, orange, and white!), parsnips, sweet potatoes, and purple potatoes.
I slice everything up into about one inch cubes, and I drizzle sunflower oil over the top.
Then I add salt and pepper.
I also like to use fresh herbs like dill and rosemary, but if you only have dried herbs, they work, too!
Toss and bake at 375 for one hour! You may have to stir about halfway through!
Roasted Root Vegetables
Cooking time 1 hour
- Tri-colored carrots (small bag – 1lb)
- Parsnips (1/2 lb)
- Fingerling potatoes (3/4 lb)
- 2 TBS Sunflower oil
- Fresh herbs (rosemary and dill)
- Salt and Pepper
Preheat oven to 375 degrees Farenheit! Peel and chop all vegetables into 1 inch cubes. Chop herbs ….can be as much or as little as you want to try. Drizzle veggies with oil. Add salt and pepper. Add herbs, and hand toss! Roast for 1 hr, stirring around the 30 min mark!
Serve with a side salad…I love a great spinach salad!
Here are the tools I used!
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