Fabulous Melt-In-Your-Mouth Spice-Rubbed Pot Roast

This spice-rubbed pot roast is my go-to type of roast. It’s easy to make and comes out delicious and melt-in-your-mouth soft every time!

I grew up eating this kind of meat — well-done, yet melt-in-your-mouth soft. Although I have come to love a good rare steak or grilled London broil, slow-braised roasts will always have a special place in my heart. 

What I love most about them, besides the fact that they’re absolutely delicious, is how easy they are to make. You can prepare them in advance, they freeze beautifully, and there’s no “babysitting” involved.

Chuck roasts work really well if you slow-braise them. They’re also budget friendly, which is great if you’re feeding a crowd. They usually come wrapped in a net, and I find that it’s best to cook it with the net on and remove it only after the meat is fully cooled and ready to slice.

This spice-rubbed pot roast has become a go-to on my Yom Tov menus. It involves a little more work than some of my roasts, since there’s the extra step of sautéing the onions and browning the meat in a Dutch oven, but that adds incredible flavor and is well worth the effort. If you’re looking for a true dump-and-cook option, you can put the onion, shallots, and garlic at the bottom of a 9×13, rub the spice rub over the meat, place it in the pan, mix together the remaining ingredients and pour it over the meat. Then cook it low and slow at 200°F for about 8 hours and the results will be incredible!

Fabulous Melt-In-Your-Mouth Spice-Rubbed Pot Roast

This spice-rubbed pot roast is my go-to type of roast. It's easy to make and comes out delicious and melt-in-your-mouth soft every time!

Print Recipe

Ingredients

Spice Rub

• 1 Tbsp oil
• 2 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried parsley
• ½ tsp dried basil
• ½ tsp dried thyme
• 1 tsp crushed red pepper flakes

Roast

• 3 lbs. (approx.) chuck roast*
• 1 Tbsp oil
• 1 onion, diced
• 1-2 shallots, sliced
• 4 garlic cloves, minced
• ¼ cup red wine
• 2 Tbsp tomato paste
• 2 Tbsp honey
• 1 cup beef stock (or 2 tsp beef consommé powder dissolved in 1 cup hot water)

Instructions

• Place all rub ingredients in a small bowl and mix to combine. Rub the mixture well all over the meat.
• In a Dutch oven or large, heavy pot, heat the oil. Add onion, garlic and shallots and sauté for 5-7 minutes, until starting to brown.
• Push the onions to the side of the pot and place the meat in the middle. Brown on each side for 3-4 minutes.
• Add wine, tomato paste, honey, and beef stock.
• Bring to a boil. Cover and reduce to a simmer for 3-4 hours. Alternatively, cover and place in a 350°F oven for 3 hours

Notes

*If the meat comes with a net, I like to keep it on during the cooking since it retains the shape better and makes slicing easier.

While browning the onions and meat adds a lot of flavor, if you’re short on prep time, you can place the onion, shallots and garlic at the bottom of a 9×13 pan. Then prepare the rub and rub it all over meat; place in the pan. Mix together remaining ingredients and pour over the meat. Bake at 200°F for about 8 hours.

Recipe by Faigy Murray | https://mykitchenmystudio.com/melt-in-your-mouth-spice-rubbed-pot-roast/