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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 dried oregano
  • 1 teaspoon dried marjoram
  • ¼ teaspoon ground cumin
  • ½ teaspoon dried rosemary
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. 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.

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).