Beef Rottum Roast Dry Rub Beef Bottom Roast Dry Rub
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.
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 small mason 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
- 3 Tbsp garlic powder
- 2 Tbsp salt
- 2 Tbsp Ground Black pepper
- 1 tsp chili powder
- ½ tsp cumin.
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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.
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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
More Beef Roasts, Beef Rubs & Marinades Recipes You'll Love
- 10 Best Beef Rubs (hint: you already have the ingredients)
- How to Cook Beef Roast
- Dry rub or marinade for steak? Know what's best
- Our Go-To, Easy Beef Brisket Recipe
- How Long to Grill Steak
- Feeding a Bottle Calf
eBook & Farm Updates
Did you know we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective. Get it here.
If you'd like to keep up with our farm, we have a weekly e-newsletter where we share about farm happenings, beef recipes, and when our next beef will be available to order. When you sign up, you'll get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer.
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