Craving a mouthwatering, tender steak experience without breaking the bank? Say hello to the "Poor Man's Prime Rib" - a culinary miracle that transforms an affordable chuck roast into a restaurant-quality masterpiece! This budget-friendly recipe proves you don't need to spend a fortune to enjoy a succulent, flavor-packed roast that will have your dinner guests wondering if you've secretly hired a professional chef. Get ready to unlock the secret to creating a luxurious meal that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 pounds chuck roast
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth
Instructions
- Remove the chuck roast from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking and helps the meat retain its juices.
- Preheat the oven to 325°F (165°C). Prepare a large roasting pan or heavy-bottomed oven-safe dish with a rack if possible.
- Pat the chuck roast completely dry using paper towels. Moisture on the surface will prevent proper browning.
- In a small bowl, mix garlic powder, onion powder, salt, and black pepper to create a dry rub.
- Generously coat the entire roast with olive oil, ensuring complete coverage.
- Sprinkle the prepared spice mixture evenly over all surfaces of the roast, pressing gently to help the seasoning adhere.
- Place the roast fat-side up on the roasting rack or in the pan. This allows the fat to slowly render and baste the meat during cooking.
- Pour the beef broth into the bottom of the roasting pan, being careful not to wash off the seasoning from the meat.
- Insert a meat thermometer into the thickest part of the roast, avoiding fat or bone.
- Roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
- Once desired temperature is reached, remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow juices to redistribute.
- After resting, slice against the grain into thin slices and serve hot.
- Optional: Use the pan drippings to create a quick au jus by straining and skimming excess fat.
Tips
- Temperature is Key: Always let your meat come to room temperature before cooking to ensure even heat distribution and maximum juiciness.
- Dry Means Crispy: Pat the roast completely dry before seasoning to achieve a perfect, crispy exterior.
- Fat-Side Up: Roasting the meat fat-side up allows natural basting, keeping the roast moist and flavorful.
- Invest in a Meat Thermometer: This is crucial for achieving your desired level of doneness without overcooking.
- Resting is Crucial: Always let the meat rest after cooking to allow juices to redistribute, ensuring each slice is tender and juicy.
- Slice Against the Grain: This technique helps break down muscle fibers, making the meat more tender and easier to chew.
- Don't Waste the Drippings: Use the pan juices to create a quick and delicious au jus that will elevate your entire meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
