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Home » Recipes » Dry Rubs & Seasonings

Dry Rub for Chuck Roast

Updated: May 27, 2024 · Published: May 2, 2022 by Nicole B. · Leave a Comment

Total Time: 5 minutes minutes
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This chuck roast rub has great flavor from marjoram, cumin, pepper, oregano, Hungarian paprika, salt, rosemary, chipotle and garlic and onion powder. It's perfect for braising a chuck roast.

A raw, spice-rubbed beef roast on a plate.

Recipe ingredients:

Chuck roast dry rub ingredients on a plate.

How to use the rub:

See full ingredient amounts and instructions in the recipe card below!

  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.
  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, then transfer to a pre-heated oven. Cook for about 3 hours at 300 degrees F.
Raw, spice-rubbed chuck roast in a plastic bag.

Full Recipe

A raw, spice-rubbed beef roast on a plate.
Author: The Spice Train

Dry Rub for Chuck Roast

Makes enough dry rub for a 2-pound chuck roast.
Print Version (does not include images) Pin Recipe
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Servings: 6
Course: Dry Rubs and Seasonings
Cuisine: World
Calories: 4
Ingredients Equipment Method Nutrition Notes

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

Equipment:

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

  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.

Recipe 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. Press the roast into the dry rub 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.
  5. Heat oil in a large Dutch oven, then sear the roast in it on both sides.
  6. 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).
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

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

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Hi there!

I'm Nicole and this is my website. Here you'll find flavorful recipes that center around spices.

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