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+ servings
Slices of the roast with mashed potatoes and brown gravy.
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4.96 from 25 votes

Christmas Beef Chuck Roast

This Christmas Beef Chuck Roast Recipe is juicy, tender, and packed with great flavor thanks to the rub and brown gravy made with the pan drippings.
Prep Time30 mins
Cook Time2 hrs 30 mins
RESTING TIME30 mins
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: beef, Christmas, roast
Servings: 8 people
Calories: 571kcal
Cost: $26.35

Equipment

  • Prep bowl
  • Roasting pan
  • Large cast-iron skillet
  • tongs
  • instant-read thermometer
  • medium saucepan
  • whisk

Ingredients

ROAST:

  • 5 pounds center-cut boneless beef chuck-eye roast
  • 1 Tablespoon vegetable oil

RUB:

  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon brown sugar
  • 1 Tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

BROWN GRAVY:

  • 1/4 cup beef drippings from the roasting pan
  • 2 cups beef broth
  • 1/4 cup flour
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste

Instructions

PREP THE ROAST:

  • Use paper towels to pat the defrosted roast dry.

MAKE RUB & RUB ROAST:

  • Whisk together all of the rub ingredients in a small prep bowl.
    Whisk together all of the rub ingredients.
  • Rub the roast all over with the rub, and then let the roast sit at room temperature for 20-30 minutes.
    Rub the beef on all sides with the rub and let it sit at room temperature for 20-30 minutes.

PREPARE OVEN & PAN:

  • Move the oven rack to the middle position and preheat the oven to 500 degrees F.
  • Prepare a roasting pan by spraying the rack with nonstick cooking spray.

SEAR ROAST:

  • Once the roast has sat at room temperature for 20-30 minutes, place 1 Tablespoon of vegetable oil in a large cast-iron skillet and preheat over medium-high temperature until the oil begins to simmer. Add the roast to the pan and use tongs to sear the roast on all sides for 2 minutes each side.
    Sear the beef on al sides for 2 minutes.

ROAST IN OVEN:

  • Place the roast on the prepared roasting pan and put it in the preheated 500 degrees F oven. Turn the oven off completely and let it cook for about 2-2 ½ hours, or until the internal temperature reaches 130 degrees on an instant-read thermometer.
    Cook the meat for 2-2/12 hours or until the internal temperature reaches 130 degrees F.
  • Loosely cover the top and sides of the roast with aluminum foil while you make the brown gravy.

MAKE BROWN GRAVY:

  • Add the beef dripping to a medium saucepan set over medium-high heat. Whisk in the flour and continue to stir for 3 minutes.
    Whisk the flour into the reserved beef pan drippings.
  • Slowly pour in the beef broth while you continue to whisk. Keep whisking until the gravy has thickened a little, about 1-2 minutes. Then, turn off the heat and season the gravy to taste with salt and pepper (the gravy will thicken as it cools). Transfer the gravy to a gravy boat
    Keep whisking and cooking until the gravy thickens.

SLICE AND SERVE:

  • Slice the roast and serve the brown gravy.
    Close up picture of sliced Christmas roast.

Notes

  • In our experience, we rarely see large chuck roasts like this one in the supermarket's refrigerator section. We almost always have to ask the butcher at the meat counter to cut us a 5-6 pound center-cut boneless beef chuck-eye roast. 
  • We have seen this cut of chuck roast at Costco around the holidays. 
  • This recipe will also work for other beef roasts like a beef bottom round roast, eye round roast, New York strip roast, or a ribeye roast. 

Nutrition

Calories: 571kcal | Carbohydrates: 5g | Protein: 56g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 196mg | Sodium: 1046mg | Potassium: 1004mg | Fiber: 1g | Sugar: 2g | Vitamin A: 468IU | Calcium: 54mg | Iron: 6mg