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Add a new flavor to a traditional beef roast with this dry rub recipe. It’s great for any pot roast. This dry rub recipe only has 5 basic ingredients — Salt, 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.
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 recipe is a great all-purpose dry rub that works with any cut of roast. It 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 dry ingredients that you rub into 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 easy. Simply add all the ingredients to a bowl and stir to combine. Or, if you want to make it even easier, place all ingredients in a container with a lid and shake to combine.
How to Store Dry Rub
This dry rub for beef roast should be stored in an airtight container in a cool, dry place. It should remain fresh for six months.
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.
How to Store Beef Rubs
This recipe will make enough for several pot roasts.
After making it, you can store remaining rubs in an airtight container for up to four months.
For storage, we really like these smallmason jars, but any airtight container will do.
Easy, All-Purpose Beef Dry Rub Recipe:
In this video, we use this dry rub on an Arm Roast, but you could use it on a different roast cut too.
Dry Rub for Roast
Clover Meadows Beef
5 from 1 vote
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Ingredients
- 3 Tbsp garlic powder
- 2 Tbsp 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
Video
Other Great Rub Recipes
- 10 Best Beef Rubs
- DIY rub
FAVORITE KITCHEN PRODUCTS
ONE MORE THING!
Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get acheat sheetwith 9-must-ask questions before buying beef directly from a farmer. Or, we have an entireebookabout beef that goes through purchasing and preparing beef from a cattle farmers perspective.
Here are a few other links you may like:
- What everybody ought to know about beef cuts
- Buying a Cow. How Much Beef Is It?
- 7 Steps to Grilling a Steak to Perfection
- How We Raise Our Grass Fed Beef
- Bonfire Burger
- Prime Rib Roast with Garlic Herb Butter
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Disclosure:This post contains affiliate links.This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions are our own and we only recommend products that we truly believe in.
We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See ourdisclosure policyfor more details.
