RUB FOR POT ROAST RECIPES

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SAVORY RUBBED POT ROAST AND GRAVY | JUST A PINCH RECIPES



Savory Rubbed Pot Roast and Gravy | Just A Pinch Recipes image

I surprised myself with this roast. I had my heart set on beef brisket. When you live in a small town, sometimes things don't work out the way you plan. Our local grocery store didn't have briskets. This recipe certainly elevates an inexpensive cut of meat into something worthy of a special meal. The rub seemed to have cooked all the way through this roast giving it such a wonderful flavor. And the drippings made an excellent gravy that required NO additional seasoning. Hope you enjoy as much as we did!

Provided by Diane Atherton @DeeDee2011

Categories     Beef

Prep Time 30 minutes

Cook Time 2 hours 45 minutes

Number Of Ingredients 23

1 - (3-lb) boneless chuck roast
- beef rub (recipe to follow) or your favorite spices
2 tablespoon(s) vegetable oil
1 medium onion, chopped
1 stalk(s) celery, chopped
1 clove(s) garlic, minced
1 teaspoon(s) thyme, dried
1 - bay leaf
4 cup(s) beef stock or water (i used beef stock)
1/2 cup(s) dry white wine
RUB
3 tablespoon(s) coarsely ground black pepper
2 tablespoon(s) salt
1 tablespoon(s) sugar (white)
1 tablespoon(s) onion powder
2 teaspoon(s) dry mustard
2 teaspoon(s) garlic powder
2 teaspoon(s) ancho or chilli powder
1 tablespoon(s) chipotle powder or cayenne peper
GRAVY FROM ROAST DRIPPINGS
- roast drippings
- all purpose flour
- water

Steps:

  • 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!
  • 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.
  • Preheat oven to 375 degrees.
  • 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.
  • Place onion around roast and cook uncovered for another 15 minutes or until onions begin to brown. Turn roast once.
  • 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.
  • Remove roast from pot, cover and keep warm; set aside.
  • 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.

ROAST BEEF WITH COFFEE RECIPE | ALLRECIPES



Roast Beef with Coffee Recipe | Allrecipes image

Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.

Provided by karela

Categories     Everyday Cooking

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

4 pounds chuck roast
5 cloves garlic, minced
1?½ cups prepared strong coffee
2 tablespoons cornstarch
½ cup water

Steps:

  • Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
  • Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
  • Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
  • When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

Nutrition Facts : Calories 754 calories, CarbohydrateContent 3.9 g, CholesterolContent 235.9 mg, FatContent 48.7 g, FiberContent 0.1 g, ProteinContent 70.1 g, SaturatedFatContent 19.2 g, SodiumContent 282.3 mg

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