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Instructions:
Step 1: Preheat the Oven
Preheat your oven to 275°F (135°C). A lower temperature is key to ensuring that the roast cooks evenly and becomes tender.
Step 2: Prepare the Roast
Pat the chuck roast dry with paper towels to remove any excess moisture. This will help create a crisp exterior when roasting. Rub the olive oil all over the roast to create a coating for the seasoning to stick to.
In a small bowl, combine the garlic, rosemary, thyme, salt, pepper, onion powder, paprika, and ground mustard. Rub this seasoning mixture all over the roast, making sure to cover every surface evenly. For an extra flavor boost, you can also drizzle the roast with Worcestershire sauce before seasoning.
Step 3: Sear the Roast (Optional but Recommended)
While searing is optional, it adds an extra layer of flavor and helps lock in the juices. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, sear the roast on all sides for 2 to 3 minutes per side, until a brown crust forms. This will give the roast a more complex flavor and make it even more appetizing when it’s done cooking.
Step 4: Roast the Meat
Place the seared chuck roast on a rack inside a roasting pan. Add the beef broth to the bottom of the pan to provide moisture during the roasting process. This will help prevent the roast from drying out and create a flavorful base for au jus.
Roast the meat in the preheated oven for 2.5 to 3 hours, depending on the size of the roast. The goal is to cook the meat until it reaches your desired doneness. For medium-rare, aim for an internal temperature of 125°F to 130°F (52°C to 54°C). For medium, aim for 135°F to 140°F (57°C to 60°C). You can use a meat thermometer to check the temperature, making sure not to overcook the roast.
Step 5: Rest the Roast
Once the roast reaches your desired level of doneness, remove it from the oven and tent it with aluminum foil. Let the roast rest for 15 to 20 minutes before slicing. Resting allows the juices to redistribute within the meat, ensuring that it stays moist and tender.
Step 6: Slice and Serve
After resting, slice the Poor Man’s Prime Rib against the grain into 1/4 to 1/2-inch slices. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a classic au jus for dipping.
Optional Au Jus:
For a flavorful au jus, use the drippings from the roasting pan. Place the pan on the stovetop over medium heat and bring the broth to a simmer. Scrape up any browned bits from the bottom of the pan and let the liquid reduce slightly. Serve the au jus alongside the roast for dipping.
Tips for Success
- Low and Slow Cooking: The key to achieving a tender, flavorful Poor Man’s Prime Rib is cooking the roast at a low temperature for an extended period. Avoid rushing the process by increasing the oven temperature, as this could result in a dry roast.
- Use a Meat Thermometer: To
ensure your roast is cooked to the perfect level of doneness, use a meat thermometer. It’s the most reliable way to achieve the exact results you want.
- Resting Is Crucial: Letting the roast rest before slicing is essential for maintaining its juiciness. Don’t skip this step!
- Customize the Seasoning: Feel free to adjust the seasoning to your taste. Add more garlic, herbs, or spices as desired.
Conclusion: A Budget-Friendly Feast
Poor Man’s Prime Rib offers a way to enjoy the flavors of a prime rib roast without the high cost. By using a more affordable cut of beef, such as a chuck roast, and employing a slow-roasting technique, this dish delivers tender, flavorful results that will satisfy any meat lover. Whether you’re preparing it for a family dinner, a special occasion, or just as a treat for yourself, Poor Man’s Prime Rib proves that you don’t need to spend a fortune to enjoy a luxurious, mouthwatering meal.
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