5 minutes
Jump to Recipe This dry rub for chuck roast is full of savory umami flavor and a little bit spicy from Hungarian paprika and chipotle powder. It's perfect for braising a chuck roast.
For another delicious way to cook chuck also check out this chuck roast chili.
Recipe ingredients:
How to use the rub:
See full ingredient amounts & instructions in the recipe card below!
- Sprinkle the rub on a large plate, then press the raw chuck roast into it. Flip the roast over and press in the second side until all the rub is on the meat.
- Transfer the roast into a resealable plastic bag and refrigerate for 30 min. Heat oil in a Dutch oven, then sear the meat in it. Add chicken broth to the pot, put on the lid, then transfer to a pre-heated oven. Cook for about 3 hours at 300 degrees F.
How to store it:
If not using immediately, store the dry rub in a closed jar for up to 3 months.
More delicious spice rubs:
- Dry Rub for Chicken Wings in the Oven55 Minutes
- Chipotle BBQ Dry Rub5 Minutes
- Smoked Paprika Chicken Rub5 Minutes
- Ground Beef Seasoning5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Dry Rub for Chuck Roast
This dry rub for chuck roast is mildly spicy and full of delicious flavor from dried herbs and spices.Makes enough dry rub for a 2-pound chuck roast.
Equipment:
- measuring spoons
- mixing bowl
- glass jar with lid (if not using immediately)
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:
- 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).
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