Add a new flavor to a traditional beef roast with this delicious homemade dry rub recipe. This spice blend is one of our easiest pot roast recipes, and it’s a family favorite that tastes amazing. This dry rub recipe only has 5 basic pantry ingredients — Kosher Salt, Black Pepper, Garlic Powder, Cumin & Chili Powder.
One of our favorite kitchen tricks is to use different meat dry rubs to spice up every day meals. Yes, you could go to your local grocery store and buy a dry rub, but homemade rubs are so much better.
Most good rub beef recipes use very common ingredients found in any spice cabinet so they’re easy to throw together any time. You can make a delicious dry rub and use it the day-of, or make a large batch and store for a later date.
Beef dry rubs are a great way to add flavor to beef, but not any fat. One of the many reasons we like rubs is because they can create a savory crust on beef.
This is an easy pot roast seasoning recipe that works with any cut of roast. Our favorite beef cut to use this on is a chuck roast, but it’s also great on arm roast, sirloin roast, bottom round roast, eye of round roast — you name it! It’s a great all-purpose rub with amazing flavor that creates a savory crust on the beef, with a little kick.
What is a Dry Rub?
Meat rubs come in two basic varieties: wet and dry. We usually seem to use dry rubs, but we do have a few favorite wet rubs too.
Both dry rubs and wet rubs use herbs and spices. Wet rubs differ because they also use a wet ingredient like soy sauce or oil to form a paste.
A dry rub is a mixture of spices that you rub into a piece of meat.
What does a Dry Rub do?
Rubs are designed to enhance the flavor of meat. That’s it. In addition, they create a savory crust on the meat, and locks in the meat’s juciness.
If you have a cut of beef that you want to up the flavor on, try a dry rub. You’ll be amazed at how it can transform beef.
How do you Make a Dry Rub?
Making this roast dry rub is super simple. We think the easiest way is to add all the ingredients to a small bowl and stir with a fork to combine. Or, you could also place all ingredients in a container with a lid and shake to combine.
How to Store Dry Rub
This recipe will makes a big batch and is enough for several pot roasts. The best way to store a spice rub is in an airtight container on a shelf in a cool, dry place. Alternatively, you can also store in a ziploc bag in the freezer. It should remain fresh for six months. For storage, we really like these small mason jars, but any air-tight container will do.
What Pieces of Meat Are Best for This Rub?
We like this rub best on beef cuts, like chuck roast. However, it is an all-purpose rub so you can try it on other pieces of meat. We have tried it on pork and chicken, and it was good.
How to Apply Dry Rub to Roast
For those who are new to rubs, here are a few really basic rules of thumb:
- Pat roast dry with a paper towel.
- Sprinkle rub on beef.
- Use 1-2 tablespoons of a dry rub for each pound of meat.
- Apply the rub directly to the surface of the meat using your hands.
- After applying, put it in a Ziploc bag or wrap in plastic and place in the refrigerator before cooking. This will give time for the flavors to be absorbed in the meat.
- We recommend putting rubs on 30 minutes to 3 hours before cooking the beef. The longer you let the beef sit with the rub, the more you’ll notice the rub’s flavors in the cooked beef.
- Get creative! One of the many benefits of a homemade dry beef rub is you can customize it however you’d like. So, think outside of the box and try adding a tsp onion powder, celery salt, sea salt, garlic powder, dark brown sugar, red pepper flakes, or other dry herbs to create your own spice blends.
Dry Rub for Roast
Ingredients
- 3 Tbsp Garlic Powder
- 2 Tbsp Kosher Salt
- 2 Tbsp Ground Black pepper
- 1 tsp Chili Powder
- ½ tsp Cumin
Instructions
- 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
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