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Poor Man's Prime Rib is a delicious dish made from beef chuck roast. This cut is cheaper than traditional prime rib but still offers rich flavor. Many people love this dish because it is both filling and easy to make. You can enjoy a gourmet meal without spending a lot.

Poor Man's Prime Rib

Elevate your dining experience with Poor Man's Prime Rib, a flavorful yet affordable feast that rivals traditional prime rib! This delicious dish made from beef chuck roast is perfect for impressing guests without draining your wallet. Discover key cooking techniques, savory seasonings, and ideal side dishes to create an unforgettable meal. Click through to explore the full recipe and transform your next dinner into a gourmet celebration!
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Ingredients
  

2 lbs beef chuck roast

3 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup beef broth

2 large carrots, cut into chunks

2 stalks celery, chopped

1 onion, quartered

Instructions
 

Start by preheating your oven to 325°F (163°C).

    In a small bowl, mix together the onion powder, garlic powder, dried rosemary, dried thyme, smoked paprika, salt, and pepper.

      Rub this seasoning mixture all over the beef chuck roast, ensuring the spices stick well to the meat.

        Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, sear the roast on all sides until browned (about 4-5 minutes per side).

          Once browned, remove the roast from the skillet and set it aside on a plate.

            In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

              Pour in the beef broth, scraping the bottom of the skillet to deglaze it and incorporate the fond into the broth.

                Return the roast to the skillet and place the carrots, celery, and onion around it.

                  Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven.

                    Roast for 2 to 2.5 hours, or until the meat is fork-tender. Baste the roast with the juices halfway through cooking.

                      Once cooked, remove the skillet from the oven and let the roast rest for 10-15 minutes before slicing.

                        Serve the roast sliced, with the vegetables and pan juices spooned over the top.

                          Prep Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 6

                            - Presentation Tips: Slice the roast thickly and arrange the slices on a large platter. Surround with the roasted vegetables and drizzle the pan juices over everything. Garnish with fresh herbs for an elegant touch.