EASY POT ROAST SEASONING
Add amazing flavor to the next pot roast that you make with this easy pot roast seasoning! This delicious dry rub is made with a mixture of smokey, sweet, and salty spices that will add the perfect amount of flavor to your pot roast!
Provided by Lee Funke
Categories Spices
Time 10m
Number Of Ingredients 8
Steps:
- Place all ingredients for the pot roast seasoning into a large glass container or mason jar.
- Then, stir the spices together to create your rub.
- Seal jar and store remainder in a dry, cool place.
Nutrition Facts : ServingSize 2 tablespoons, Calories 63 calories, Sugar 9, Fiber 1, Protein 1
DRY RUB FOR ROAST
Provided by Clover Meadows Beef
Number Of Ingredients 5
Steps:
- Mix all of the ingredients together. Use 1-2 tablespoons of a dry rub for each pound of meat. Apply the rub directly to the surface of the meat.
- After applying the rub, cook the beef roast as desired. Basic guidelines for making roast are as follows: brown the roast on all sides to seal in the flavor. Braise with liquid, like beef broth, and add root vegetables to pot. Cook in either slow cooker, pressure cooker, stove top, or oven. If it's a 4 lb roast, it will usually be done in 3 to 3 ½ hours when cooked at 300 degrees. However, the only way to be sure a pot roast is done is to use an instant read thermometer. The USDA recommends an internal temperature of at least 145°F to be considered safe to eat. Learn more about how to cook beef roast
RUB ESSENTIALS: BRILLIANT CHUCK ROAST & STEAK RUB
Okay this is the rub I use on certain types of beef; such as: round, chuck, loin, and flank. I will change the heat by adjust the peppers, and chili powder. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Rubs
Time 5m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Mix all the ingredients together, and store in tightly sealed jar, in a cool, dry place.
- 4. PLATE/PRESENT
- 5. Rub onto your beef, and allow to rest before cooking. Enjoy.
- 6. Keep the faith, and keep cooking.
EASY ROAST BEEF (DRY METHOD)
Make and share this Easy Roast Beef (Dry Method) recipe from Food.com.
Provided by HotRod Howie
Categories Roast Beef
Time 7h20m
Yield 4-12 serving(s)
Number Of Ingredients 6
Steps:
- This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef - such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
- Preheat oven to 375 degrees.
- Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
- Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
- Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
- At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
- About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
- Carve and enjoy!
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- Measure out and combine all spices for rub and stir well. This can be stored in sealed container until ready to use.
- Tent the roast for at least 30 minutes after removing it from the grill to allow it to continue cooking and the juices to stay inside the roast.
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