Spice-Rubbed Pot Roast Recipe Recipe

Name: Spice-Rubbed Pot Roast Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons kosher salt, plus more as needed; 2 teaspoons paprika; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon cayenne pepper; 1 (4-pound) boneless chuck roast, trimmed of excess fat; 1 tablespoon olive oil; 1 medium white onion, coarsely chopped; 1 medium celery stalk, coarsely chopped; 4 medium garlic cloves, coarsely chopped; 2 tablespoons tomato paste; 2 cups low-sodium beef broth; 4 fresh thyme sprigs

Servings: persons

5 teaspoons kosher salt, plus more as needed
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 (4-pound) boneless chuck roast, trimmed of excess fat
1 tablespoon olive oil
1 medium white onion, coarsely chopped
1 medium celery stalk, coarsely chopped
4 medium garlic cloves, coarsely chopped
2 tablespoons tomato paste
2 cups low-sodium beef broth
4 fresh thyme sprigs

1
Heat the oven to 300 degrees F and arrange a rack in the lower third.
2
In a small bowl, combine the salt, paprika, pepper, and cayenne.
3
Evenly rub the spice mix on all sides of the roast; set aside.
4
Heat the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes.
5
Add the meat and brown it on all sides, about 20 minutes total; remove to a plate.
6
Add the onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes.
7
Add the tomato paste and stir to coat the vegetables.
8
Pour the beef broth into the pot and scrape up any browned bits from the bottom.
9
Add the thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer.
10
Cover and cook in the oven until the roast is fork tender, about 2 1/2 to 3 hours.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 teaspoons kosher salt, plus more as needed, 2 teaspoons paprika, 1 1/2 teaspoons freshly ground black pepper, 1 teaspoon cayenne pepper, and more.

Yes, Spice-Rubbed Pot Roast Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice-Rubbed Pot Roast Recipe

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