Dry Rub for Chuck Roast (Oven)

This mildly spicy dry rub for chuck roast is full of delicious flavor from dried herbs and spices. It’s made with chipotle powder, Hungarian paprika, pepper, cumin, marjoram, oregano, rosemary, onion powder, garlic powder and salt.

What’s in the dry rub?

What does this dry rub taste like?

This dry rub is full of savory umami flavor and just a little bit spicy from the Hungarian paprika and the chipotle powder. It’s perfect for braising a chuck roast (see full recipe below).

How to use the rub:

Step 1. 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.

Step 2. 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, transfer to a pre-heated oven and cook for about 3 hours at 300 degrees F.

Why use chuck roast rather than other cuts of beef?

Chuck roast (which comes from the shoulder area of the animal) is well-marbled and yields a much more tender and flavorful pot roast than other cuts of beef. (That’s also the reason why chuck works great for making chili.)

How to store it:

If not using immediately, store the dry rub in a closed jar in the kitchen cabinet for up to 3 months.

More delicious spice rubs:

See all dry rub and seasoning recipes →

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Full Printable Recipe

Dry Rub for Chuck Roast (Oven)

The Spice Train

This recipe makes enough dry rub for a 2-pound chuck roast.

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Prep Time 5 mins

Total Time 5 mins

Course Main Course

Cuisine World

Servings 6

Calories (estimated) 4 kcal

Equipment:

• measuring spoons
• mixing bowl
• glass jar with lid (if not using immediately)

Ingredients:

  

1x2x3x

• ▢ 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: 1. Pat a 2-pound chuck roast dry using paper towels. 2. Sprinkle the dry rub on a large plate, then press the roast into it until all of the rub is on the meat. 3. Transfer the roast into a large resealable plastic bag and refrigerate for 30 minutes. 4. 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 the lid on and transfer to the oven. Cook until the meat is fall-apart tender (~3 hours).

Nutrition Information (Estimated):

Calories: 4kcalCarbohydrates: 0.8gProtein: 0.2gFat: 0.1gSodium: 194mgPotassium: 17mgFiber: 0.3gSugar: 0.2gCalcium: 8mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

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