Poor Man's Prime Rib

Savor the mouthwatering taste of Poor Man's Prime Rib, a flavorful and budget-friendly dish that will impress at any dinner! This guide reveals easy tips for selecting the best cuts, seasoning, and cooking techniques to create a tender roast using affordable ingredients. Perfect for gatherings or family dinners, this dish guarantees delicious results without the high cost.

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Ingredients

2 lbs chuck roast (or boneless beef arm roast)

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)

1 tablespoon smoked paprika

2 teaspoons onion powder

1 teaspoon black pepper

2 teaspoons salt

2 cups beef broth

1 tablespoon Worcestershire sauce

2 cups carrots, cut into 1-inch pieces

2 cups potatoes, diced

Instructions

Preheat your oven to 375°F (190°C).

Prepare the roast: Pat the chuck roast dry with paper towels. This helps achieve a good sear.

Season the roast: In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, smoked paprika, onion powder, black pepper, and salt. Rub this mixture all over the chuck roast, ensuring it's well coated.

Sear the roast: In a large oven-safe skillet or Dutch oven, heat a bit more olive oil over medium-high heat. Once hot, carefully place the seasoned roast in the skillet and sear it on all sides until browned (about 3-4 minutes on each side).

Add the liquids: Once seared, remove the roast temporarily and add the beef broth and Worcestershire sauce to the skillet, scraping the bottom to release any browned bits.

Combine and add vegetables: Return the roast to the skillet and scatter the carrots and potatoes around it, ensuring they are nestled in the liquid.

Roast in the oven: Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Cook for about 2 to 2.5 hours, or until the meat is tender and reaches your desired level of doneness (165°F is well-done).

Rest the meat: Once done, carefully remove the skillet from the oven and let the roast rest for at least 15 minutes. This will allow the juices to redistribute, keeping the meat moist.

Serve: Slice the roast against the grain and serve it alongside the carrots and potatoes. Spoon some of the cooking liquid over the top for added flavor.

Prep Time: 20 minutes | Total Time: 2 hours 45 minutes | Servings: 6

- Presentation Tips: Plate slices of the roast on a large platter, surrounded by the vibrant carrots and potatoes. Drizzle with the broth and garnish with fresh herbs for an elegant touch.