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Christmas Beef Chuck Roast

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 it 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.
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