Main CourseHow to Make a Scrumptious Rub for a Beef Roast
How To Make A Scrumptious Rub For A Beef Roast
Many of us grew up enjoying the fragrance of Momð€™s pot roasts in the oven on Sunday afternoons. It was a weekly routine. I myself even carried the tradition on with my own kids.  But guess what? One day, my son came to me and pleaded, ð€ÇMom, can we pleeeeeeeease have something different for dinner on Sunday?ð€Ý Yep, my kids had grown a bit weary of the same boring roast, surrounded by pieces of carrots, onions, and potatoes. I needed a new plan of attack. But what other way is there to prepare a pot roast? I gave the kids a break for a few weeks, and then literally spiced up a tired meal. Enter the rubbed beef roast.
Preparing a rub for a roast is extremely easy. Choosing the correct cut of beef for your roast is the only thinking required! Itð€™s real easy to get confused when you head to the meat counter in the grocery store.  Hmmm, should you use an eye of round roast? How about a rump roast? Whatð€™s a brisket? Overwhelming, huh?
Our recommendation for a delicious rubbed roast is a chuck roast. They are well marbled, which adds flavor and makes some great gravy. Sizes vary, so itð€™s easy to pick one to suit your familyð€™s needs. The key to a tasty melt-in-your-mouth, fall-off-the-bone roast is in the slow cooking.
One of the reasons why Momð€™s roast smelled so wonderful all afternoon is because she didnð€™t try to have it from oven to table in 30 minutes. She roasted it for several hours. If you would like to prepare a delectably-different rubbed pot roast, just follow these simple steps.
ð€× Choose a well-marbled chuck roast. Allow about ½ lb. per person. A roast loses some of its mass as it cooks, so even though many people donð€™t eat ½ lb. of beef in one sitting, that is the easiest way to gauge what size roast to buy.
ð€× Prepare your rub. Hereð€™s our favorite:
 -2 tsp. parsley
 -2 tsp. marjoram
 -1 Tbsp. basil
 -2 ½ tsp. garlic powder
 -1 tsp. thyme leaves
 -1 tsp. rosemary leaves, crushed
 -1 tsp. oregano
Mix spices together in a small bowl. Rub all sides of the roast. Place in refrigerator and let sit for a couple
of hours. No need to turn.
ð€× Melt about 2 Tbsp. butter in a roasting pan or a Dutch oven over medium-high heat. Be careful not to burn
the butter. Quickly sear the roast on all sides. Remove from heat.
ð€× Cover roast, and place in a preheated, 300 degree F. oven. Set the timer for one hour.
ð€× After one hour, turn oven temperature back to 200 degrees F. Leave oven door open until itð€™s cooled down.
ð€× Let roast slow-roast for at least 4 hours. To prevent the top of the roast from drying out, spoon some of the juices over top occasionally.
ð€× Remove from oven and let sit for about 10 minutes before carving. Serve immediately with your chosen side dishes. But heyð€¦.donð€™t forget the mashed potatoes!
Weð€™ve made this roast with several cuts of beef, but our favorite is the chuck roast. But no matter how you prepare it, slow-cooking beef can turn an inexpensive cut of beef into a mouth-watering meal.Â