Savory Roast Rub Food

SAVORY SEASONED RUMP ROAST

Steps:

• 1. For The Rub: In a small bowl, measure and mix thorougly, all spices and herbs together; set aside.
• 2. For The Dutch Oven: Make sure Dutch Oven has a good fitting lid. Adjust oven rack to accomodate Dutch Oven. Preheat oven to 400 degrees F. Peel, rinse and quarter onion; set aside. Scrape Carrots, rinse; set aside. Peel potatoes, rinse and cut in half. Place in bowl of cold water until ready for use.
• 3. If roast has a fat cap that is too thick, trim some of the fat away. Do not trim all of the fat cap away, you want a good amount of fat on roast. This is what is going to give a nice crust on roast and will add flavor along with the spices and herbs.
• 4. Sprinkle and rub the spice/herb mixture on all sides of roast
• 5. Place all carrots in single layer, on bottom of Dutch Oven. Place onion around edges, on top of carrots. Put spice rubbed roast on top of carrots, with the fat cap up.
• 6. Place Dutch Oven with roast, carrots and onion into preheated 400 degree oven for 30-45 minutes. This is to brown roast.
• 7. After 30-45 minutes, drain water from potatoes and place potatoes around roast, sprinkle top of roast, potatoes, onion and carrots with worchestershire sauce; place lid on Dutch Oven and return to oven, turn heat down to 325 degrees F., Roast until desired doneness is reached. I had a roast that was a little over 2 1/2 lbs and I roasted it for an additional 2 - 2 1/2 hrs. The meat was completely done, still juicy and tender enough to be cut with a fork. My carots were very thick, so I was not concerned about them burning on the bottom of the Dutch Oven. However, if they had been thin and spindley, I would have moved them around a bit, to keep them from burning.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

SAVORY HERB RUB ROASTED TURKEY

Steps:

• 1. Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
• 2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
• 3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

SAVORY MEAT RUB

Steps:

• Measure all ingredients into a small bowl.
• Blend well. (Use a pestle and mortar to get a more melded flavor.).
• If using celery salt, omit the salt listed.
• Left over rub can be stored in a sealed container for up to a year.

DRY RUB FOR ROAST

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

SPICE RUB FOR BEEF

Steps:

• Combine all of the ingredients above, excepting the roast. Mix well.
• Take the room temperature roast-best for cooking- place it in your roaster of choice and cover with the spice rub completely.
• Pre-heat the oven to 325 degrees.
• Cook the roast until the center reaches a temperature of 135 degrees internally, then pull it out, tent it with foil and let it rest for 10-15 minutes. That will give you a medium rare roast, which most people prefer.

BEST PORK RUB RECIPE

Steps:

• Place all ingredients for the pork dry rub into a large glass container or mason jar.
• Then, stir the spices together to create your rub.
• Seal jar and store in a dry, cool place.

LAMB SEASONING (GAME MEAT)

Steps:

• Put all the ingredients in a bowl and mix up thoroughly.
• Store in an airtight container.

SAVORY BEEF OR PORK ROAST RUB

Steps:

• Combine all seasonings together in a bowl.
• Rub over meat.
• Cover meat and refrigerate for 24-48 hours.

SAVORY RUBBED ROAST CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

SAVORY PORK ROAST

Steps:

• Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° until a thermometer reads 145°, 80 minutes. Let stand for 10-15 minutes before slicing.

SAVORY RUBBED POT ROAST AND GRAVY

Steps:

• 1. RUB: Mix rub ingredients together. Store in ziploc bag or jar and use as needed. This makes a lot and there will be a good bit leftover. NOTE: this rub was intended to be used on a beef brisket, however, it was excellent on this chuck roast!
• 2. Lightly oil meat with vegetable oil and generously spread rub on meat. Wrap meat in plastic wrap; refridgerate for a few hours or over night. NOTE: I wrapped overnight.
• 3. Preheat oven to 375 degrees.
• 4. BROWING AND COOKING ROAST: Pour oil into pot; heat over medium high heat (on stovetop). Add roast to pot; cook roast for 15 minutes (turning once) until beef is browned. NOTE: Don't bypass this step; browning/searing beef first is essential to creating a rich flavor base.
• 5. Place onion around roast and cook uncovered for another 15 minutes or until onions begin to brown. Turn roast once.
• 6. Add celery, garlic, thyme, and bay leaf to pot. Pour in 4 cups of beef stock (or water) and wine. Cover and place in pre-heated oven for 2 1/2 to 3 hours or until fork tender. Turn roast one time 1/2 way through cooking time. NOTE: may need to add additional water toward end of cooking time.
• 7. Remove roast from pot, cover and keep warm; set aside.
• 8. GRAVY: Sorry there are no measurements for the gravy, it's just one of those dishes you have to work with to get it right. Strain the drippings from the roast into a skillet and heat over medium heat. Add a few heaping spoonfuls (one at a time) of flour to the hot drippings; stirring to make paste. NOTE: you dont want this paste too dry or too wet. Add warm water, a cup at a time; stir. Keep adding additional water (and continue stirring) until your gravy is the consistancy you like. NOTE: If you used the rub recipe I used, no additonal seasoning is necessary. Spoon gravy over slices of roast, mashed potatoes and/or biscuits.

SAVORY HERB SIRLOIN TIP ROAST

Steps:

• Remove roast from any netting and place in a foil-lined roasting pan.
• Combine remaining ingredients in a small bowl, mixing well.
• Rub roast all over and tie with twine to keep it together if necessary.
• Cover and refrigerate for 1 to 2 hours.
• Heat oven to 325 F. Uncover the beef and place in the oven.
• Roast for about 25 minutes per pound, or until the roast is tender and done as desired.
• For medium-rare, the roast will register about 140 F. The roast will continue to cook to the minimum safe temperature of 145 F as it rests.
• Remove from the oven and cover with foil. Let stand for 15 minutes before carving.