Go Back
The heart of a great Poor Man's Prime Rib starts with the right beef. I find that a beef chuck roast works best. It’s affordable and has great flavor. This cut has enough fat to keep the meat juicy while cooking. You want around 2 pounds for a satisfying meal.

Poor Man's Prime Rib

Craving the luxurious taste of prime rib without breaking the bank? Discover the secrets to making a mouthwatering Poor Man's Prime Rib that won't hurt your wallet! This easy recipe highlights budget-friendly cuts, simple yet flavorful seasonings, and foolproof cooking techniques. Perfect for family dinners or special occasions, this dish delivers deliciousness at an affordable price. Click to explore the full recipe and elevate your next meal!
Print Recipe Pin Recipe

Ingredients
  

2 lb beef chuck roast

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1 cup beef broth

1 tablespoon Worcestershire sauce

2 sprigs of fresh rosemary (or 1 teaspoon dried)

1 teaspoon fresh thyme (or ½ teaspoon dried)

Instructions
 

Preheat your oven to 325°F (163°C).

    Pat the chuck roast dry with paper towels to ensure a good sear.

      In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika to create a seasoning rub.

        Rub the olive oil over the entire roast, then sprinkle the seasoning mix liberally over all sides, pressing it into the meat.

          Heat a large, oven-safe skillet over medium-high heat. Once hot, sear the roast on all sides until a crust forms, about 4-5 minutes per side.

            Once seared, remove the skillet from heat and pour in the beef broth and Worcestershire sauce. Add the sprigs of rosemary and thyme.

              Cover the skillet with aluminum foil or a lid and transfer it to the preheated oven. Roast for about 2 to 2.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

                Remove the skillet from the oven and let the roast rest for 15-20 minutes before slicing. This allows the juices to redistribute.

                  Slice the roast against the grain into thin slices and serve with the pan juices drizzled over the top.

                    Prep Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 4-6

                      - Presentation Tips: Arrange slices on a large platter, garnish with fresh rosemary sprigs and serve with roasted vegetables or mashed potatoes for a hearty meal.