Dry Rub for Chuck Roast
Makes enough dry rub for a 2-pound chuck roast.
Servings: 6
Calories (Estimated): 4kcal
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.
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).
