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I'm Mama Harris, the wife and mother to a large blended and multicultural family. In my lifetime I've been a single mom, a step-mom, a working mom and now a stay at home mom. My kids range in age from toddler to newly adult and I write about my kitchen adventures and the variety of foods and recipes I feed my family at From the Kitchen of Mama Harris. I've experienced all aspects of mommy-hood and look forward to sharing my kitchen tips, tricks, recipes and shortcuts!

Christmas Beef Roast - It Doesn’t Have To Be Hard!

Categories: Christmas, cooking, recipes

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A few years ago I was planning my Christmas dinner menu. I wanted to do something unique and special for the main course, without being too out of the ordinary. I mean, it needed to be something I don’t make every day, but not so unique that my kids had no interest in eating. I ended up looking through so many cookbooks, magazines, and websites. I was looking at really fancy ideas, with very expensive recipes. Things like crown Pork Crown Roast or Rack of Lamb. I realized I was totally overthinking it, and it didn’t have to be that hard!

I came up with a simple, slowcooked beef roast with little cherry or grape tomatoes and roasted garlic that was absolutely delicious. The best part? The red wine sauce I created to go with it. It’s such a simple dish, but very tasty and perfect for the holidays. I’ve made this every Christmas since!

Beef Roast Ingredients:

  • 2 pounds beef rib roast
  • 1 teapoon salt
  • 1 teaspoon dry oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • grapeseed oil
  • 1 pint grape or cherry tomatoes
  • 1 head garlic with cloves peeled
  • 2 tablespoons dry thyme
  • 4-5 tablespoons extra virgin olive oil
Red Wine Sauce Ingredients:

  • 3 cups beef broth
  • 3/4 cup port wine
  • 1 1/2 teaspoon tomato paste
  • 1 1/2 tablespoon butter
  • 1 tablespoon flour
Directions:
  1. Preheat oven to 350 degrees. Season the beef roast with salt, oregano, pepper, paprika, and cayenne, rubbing all over the exterior.
  2. Using a large pan, add a few dribbles of grapeseed oil. Turn the heat up on the pan to medium/high and sear the roast on all sides.
  3. Once done, place the roast in a shallow roasting pan. Combine the tomatoes, garlic, thyme and olive oil and pour over roast, scattering around bottom of the pan.
  4. Place roasting pan in preheated oven, and roast uncovered for about an hour. If you like it cooked a bit more well, add about 20 more minutes roasting time.
  5. While roast is cooking, combine beef broth and port wine in pan that you seared the meat in. Bring to a boil, then cook over high heat until the liquid is reduced by half - usually about 30 minutes. Whisk in tomato sauce and set aside.
  6. Remove beef roast from oven, let rest for at least 10 minutes. Don’t slice in until ready to serve.
  7. Use a bit of pan drippings in sauce, adding to a bowl with butter and flour. Whisk until combined, then add to sauce. Simmer until sauce thickens.
  8. Slice beef and serve with garlic and tomatoes, drizzling red wine sauce over the top.


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