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Poor Man's Prime Rib is a tasty, budget-friendly dish. It uses chuck roast instead of the expensive prime rib cut. This choice keeps the flavor rich while saving money. The chuck roast cooks slowly, making it tender and juicy.

Poor Man's Prime Rib

Enjoy a delicious and budget-friendly meal with Poor Man's Prime Rib! This hearty dish uses chuck roast to deliver rich flavors and juicy texture without breaking the bank. From the best cuts of meat and cooking methods to perfect side dishes, this guide has everything you need to create a memorable family dinner. Click through for the complete recipe and tips to elevate your cooking experience today!
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Ingredients
  

4 lbs chuck roast

2 tablespoons olive oil

5 cloves garlic, minced

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1 tablespoon salt

2 sprigs fresh rosemary, chopped (or 1 teaspoon dried)

2 sprigs fresh thyme, chopped (or 1 teaspoon dried)

1 cup beef broth

1 medium onion, quartered

4 medium carrots, cut into large pieces

4 medium potatoes, quartered

Instructions
 

Preheat your oven to 350°F (175°C).

    In a small bowl, combine the minced garlic, onion powder, garlic powder, smoked paprika, black pepper, salt, rosemary, and thyme to create a spice rub.

      Pat the chuck roast dry with paper towels and then rub the spice mixture all over the roast, ensuring an even coating.

        In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Sear the roast on all sides until browned (about 2-3 minutes per side).

          Once browned, remove the roast from the skillet and set aside. In the same skillet, toss in the quartered onions, carrots, and potatoes, sautéing them for about 5 minutes.

            Place the seared roast back into the skillet on top of the vegetables, then pour in the beef broth. The broth should cover the vegetables but not the roast.

              Cover the skillet tightly with aluminum foil or a lid and place it in the preheated oven. Roast for approximately 3 hours, or until the internal temperature of the roast reaches 135°F (for medium-rare).

                Once cooked, remove the roast from the oven and let it rest, covered loosely with foil, for 15-20 minutes before slicing.

                  Serve slices of the flavorful roast with the roasted vegetables on the side, drizzled with some of the pan juices for added moisture.

                    Prep Time: 15 minutes | Total Time: 3 hours 30 minutes | Servings: 6-8

                      - Presentation Tips: Arrange the sliced roast on a large platter, surrounded by the beautiful roasted vegetables. Garnish with fresh herbs to enhance the visual appeal. Enjoy!