BLACKENED CHUCK ROAST

By Beefman-2

BLACKENED CHUCK ROAST

Ingredients

• 5 LB CHUCK ROAST
• BLACKENED RUB
• 3 TBSP PAPRIKA
• 3 TBSP GROUND MUSTARD
• 2 TSP GROUND THYME
• 2 TSP ONION POWDER
• 2 TSP GARLIC POWDER
• 2 TBSP BROWN SUGAR
• 2 TSP SALT
• 1 TBSP BLACK PEPPER
• 1 TSP CAYENNE PEPPER
• 1 TSP ANCHO CHILI PEPPER
• 1 TSP CHIPOTLE PEPPER
• 1 TSP CALIF. CHILE PEPPER
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND CUMIN

Preparation

Step 1

TRIM OFF EXCESSIVE FAT OFF CHUCK ROAST.

MIX RUB TOGETHER AND PLACE IN AIR TIGHT CONTAINER.

COAT ROAST WITH RUB, PLACE IN TUPPERWARE TYPE CONTAINER PLACE COVER ON AND PLACE IN FRIDGE OVER NIGHT

REMOVE FROM FRIDGE AND PLACE ON COUNTER, PREHEAT OVER TO 350 F


COOK TO A 150 - 165F I.T.