How to Make a Scrumptious Rub for a Beef Roast
How To Make A Scrumptious Rub For A Beef Roast
Many of us grew up enjoying the fragrance of Mom’s pot roasts in the oven on Sunday afternoons. It was a weekly routine. I myself even carried the tradition on with my own kids. But guess what? One day, my son came to me and pleaded, “Mom, can we pleeeeeeeease have something different for dinner on Sunday?” Yep, my kids had grown a bit weary of the same boring roast, surrounded by pieces of carrots, onions, and potatoes. I needed a new plan of attack. But what other way is there to prepare a pot roast? I gave the kids a break for a few weeks, and then literally spiced up a tired meal. Enter the rubbed beef roast.
Preparing a rub for a roast is extremely easy. Choosing the correct cut of beef for your roast is the only thinking required! It’s real easy to get confused when you head to the meat counter in the grocery store. Hmmm, should you use an eye of round roast? How about a rump roast? What’s a brisket? Overwhelming, huh?
Our recommendation for a delicious rubbed roast is a chuck roast. They are well marbled, which adds flavor and makes some great gravy. Sizes vary, so it’s easy to pick one to suit your family’s needs. The key to a tasty melt-in-your-mouth, fall-off-the-bone roast is in the slow cooking.
One of the reasons why Mom’s roast smelled so wonderful all afternoon is because she didn’t try to have it from oven to table in 30 minutes. She roasted it for several hours. If you would like to prepare a delectably-different rubbed pot roast, just follow these simple steps.
• Choose a well-marbled chuck roast. Allow about ½ lb. per person. A roast loses some of its mass as it cooks, so even though many people don’t eat ½ lb. of beef in one sitting, that is the easiest way to gauge what size roast to buy.
• Prepare your rub. Here’s our favorite:
-2 tsp. parsley
-2 tsp. marjoram
-1 Tbsp. basil
-2 ½ tsp. garlic powder
-1 tsp. thyme leaves
-1 tsp. rosemary leaves, crushed
-1 tsp. oregano
Mix spices together in a small bowl. Rub all sides of the roast. Place in refrigerator and let sit for a couple
of hours. No need to turn.
• Melt about 2 Tbsp. butter in a Roasting Pan or a Dutch Oven over medium-high heat. Be careful not to burn
the butter. Quickly sear the roast on all sides. Remove from heat.
• Cover roast, and place in a preheated, 300 degree F. oven. Set the timer for one hour.
• After one hour, turn oven temperature back to 200 degrees F. Leave oven door open until it’s cooled down.
• Let roast slow-roast for at least 4 hours. To prevent the top of the roast from drying out, spoon some of the juices over top occasionally.
• Remove from oven and let sit for about 10 minutes before carving. Serve immediately with your chosen side dishes. But hey….don’t forget the mashed potatoes!
We’ve made this roast with several cuts of beef, but our favorite is the chuck roast. But no matter how you prepare it, slow-cooking beef can turn an inexpensive cut of beef into a mouth-watering meal.
About the Author
Melissa Good is co-owner of Meal Planning Made Easy a web-based dinnerplanning service. For a very low price, subscribers receive 3 full months worth of menus, recipes, color-coded shopping lists, dinner reviews, and more. Never have to think up new dinner ideas again!
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Caja China / Cajun Microwave Recipes: Whole Pig Roast by Mathew Masters
The first question we typically get from new Caja China / Cajun Microwave owners before their first pig roast is, "Does it come with instructions?" Our goal here is to provide a step-by-step guide that will make you look like a La Caja China style grill master from the start. The first step is to place the hog ribs up between the two interior racks and secure with the "s" hooks. Place the charcoal / ash pan on top to enclose the box, and the charcoal grid above it. Then add 15-18 lbs. of charcoal onto the top grid of your pig roaster and ignite. Allow about 20 minutes for the coals to grey evenly before spreading them across the entire surface of your roast box. At this point you will begin timing the cooking process, allowing an hour before removing the ash by lifting and sifting the charcoal grid, then emptying the ash from the pan.
Now you are ready to add 10 lbs. of fresh charcoal to your Caja China grill. Allow another hour and follow the same procedure to remove the ash and add new charcoal. After the third hour, it is time to flip the pig! Grip the ends of the top rack and carefully flip the pig so that the skin side is up. Replace the charcoal / ash pan and grid and add 10 lbs. of fresh charcoal to your Caja China / Cajun Microwave. This time you should only need about 45 minutes to crisp the skin. A good idea is to score the skin to allow some of the juices to be rendered from the fat during cooking. Once the skin has reached a bronze tone, you are done! If you have a Meat Thermometer, check the temperature of the meat. The desired temperature for cooking to be complete is about 180 degrees.
One of the greatest attributes of "La Caja Asadora" (Spanish for "The Roasting Box") is its ability to function like a huge Pressure Cooker, and complete a whole pig roast in just 4 hours! Visit www.shoplatintouch.com for Caja China Roasting Box grills and accessories, including absolutely mouth-watering cookbooks and marinades.
About the Author
Mat Masters is the President and CEO of Latin Touch, Inc. a Miami, Fl based business that is one of the leading online retailers of consumer products with a Hispanic flavor. His background includes a decade of experience in marketing and distribution. More Information about the products & offerings can be viewed at http://www.shoplatintouch.com