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Dry Rub for Chuck Roast
Makes enough dry rub for a 2-pound chuck roast.
Prep Time
5 mins
Total Time
5 mins
Servings:
6
Calories:
4 kcal
Course:
Condiments
Cuisine:
International
Ingredients
- ½ teaspoon Hungarian paprika
- ½ teaspoon chipotle powder
- ½ teaspoon oregano dried
- 1 teaspoon marjoram dried
- ¼ teaspoon cumin ground
- ½ teaspoon rosemary dried
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper ground
Instructions
- Mix all ingredients together in a bowl until well combined. If not using immediately, store in a closed jar in the kitchen cabinet for up to 3 months.
Cup of Yum
Notes
- How to use the dry rub:
- Pat a 2-pound chuck roast dry using paper towels.
- Sprinkle the dry rub on a large plate. Press the roast into the dry rub until all of the rub is on the meat.
- Transfer the roast into a large resealable plastic bag and refrigerate for 30 minutes.
- Heat the oven to 300 degrees F.
- Heat oil in a large Dutch oven, then sear the roast in it on both sides.
- Add 2 cups chicken broth to the Dutch oven. Bring to a boil, then put on the lid and transfer to the oven. Cook until the meat is fall-apart tender (about 3 hours).