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Poor Man's Prime Rib is a clever twist on the classic prime rib. It uses a chuck roast as the main cut of meat. This cut is less expensive but can still deliver great flavor and tenderness. You can find it at most grocery stores.

Poor Man's Prime Rib

Indulge in the rich flavors of Poor Man's Prime Rib without stretching your budget! This affordable twist on classic prime rib uses a chuck roast to deliver tenderness and taste your family will love. Discover easy cooking techniques, essential seasonings, and perfect sides to make your meal a hit. Ready to impress at dinner? Check out the full recipe for Poor Man's Prime Rib and elevate your next family gathering!
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Ingredients
  

2 lbs bone-in chuck roast

3 tablespoons olive oil

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and black pepper, to taste

1 cup beef broth

2 tablespoons Worcestershire sauce

1 onion, quartered

4 cloves garlic, smashed

Fresh herbs, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Season the Roast: In a small bowl, mix together garlic powder, onion powder, smoked paprika, rosemary, thyme, salt, and pepper. Rub this seasoning mixture all over the chuck roast.

      Sear the Meat: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the seasoned roast and sear for 3-4 minutes on each side until a golden crust forms.

        Add Flavor: Once seared, remove the roast and set it aside. In the same skillet, add the quartered onion and smashed garlic, sautéing for 2-3 minutes until fragrant.

          Make the Braising Liquid: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. This will create a flavorful base for the roast.

            Cook the Roast: Return the roast to the skillet, ensuring it's seated in the broth and aromatics. Cover the skillet with a lid or aluminum foil and place it in the preheated oven.

              Roast Time: Cook for about 2.5 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Check occasionally and add more broth if needed to keep moist.

                Rest and Serve: Once done, remove the roast from the oven and let it rest for 15-20 minutes before slicing. This allows juices to redistribute for a tender outcome.

                  Slice and Plate: Slice the roast against the grain into thick slices. Serve on a platter with the sautéed onions and garlic, drizzled with the pan juices.

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

                      - Presentation Tips: Garnish with fresh herbs such as rosemary or thyme on top of the slices for an eye-catching finish. Serve with mashed potatoes, gravy, or roasted vegetables for a complete meal.