How to Cook a Christmas Roast

Staff Writer
Dazzle your guests with a juicy roast for Christmas dinner
How to Cook a Christmas Roast

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A Christmas roast beef is a classic dish that is relatively simple to make.

During Christmas dinner, families and friends come together around the table to enjoy a meal. What you serve is special and takes thought to prepare and serve. A Christmas roast beef is a classic dish that is relatively simple to make and always leaves a crowd full and satisfied.

Click here to see the 9 Things You Should Roast This Christmas (Slideshow)

There are many cuts to use, including rump roast, round roast, or a sirloin roast, that can be cooked with these instructions. To make a roast beef, it is best to use a "slow and low" roasting method, meaning roasting at a low temperature for a long period of time. This method is used to make tougher cuts of meat tender and delicious.

Start by removing a 3 to 3 ½ pound boneless roast from the refrigerator one hour prior to roasting. Have the butcher truss the meat before you bring it home. Preheat the oven to 375 degrees and sprinkle the roast generously with salt and black pepper. Place the roast directly on an oven rack, with the fat side up, and a drip pan underneath the roasting rack. As the fat melts, it will drip over the entire roast to create a flavorful and juicy piece of meat. 

Brown the roast for about 30 minutes then lower the heat to 225 degrees and roast for an additional 1 ½ to 2 ½ hours. When the internal temperature reaches 135 degrees to 140 degrees, remove the roast from the oven and let it rest for 15 minutes before carving.

Serve the beef roast with beef gravy, au jus, or a wine reduction sauce made from the pan drippings. This is an easy and fairly inexpensive Christmas dinner that your whole family will enjoy. Plus, everyone will love leftover roast beef sandwiches.

For more holiday cheer, visit The Daily Meal’s Ultimate Guide to Christmas!

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

 

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