Total Time: 5 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.
Recipe ingredients:
How to use the rub:
See full ingredient amounts and 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.
Full Recipe
Dry Rub for Chuck Roast
Makes enough dry rub for a 2-pound chuck roast.
Ingredients:
Equipment:
Method:
- 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:
- 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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Nutrition (estimate only):
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