Italian Roast Beef Rub

Roast Beef Rub on a scalloped white plate.

Italian Roast Beef Rub add an incredibly luscious and heavenly flavor to pot roast.

Course Spices/Rub

Cuisine Italian/American

Keyword Beef Rub, Dry Rub for Beef, Roast Beef Rub

Prep Time 10

Servings cup

Calories 272kcal

Author Heather

Ingredients

2 tsp dried thyme
1 1/2 tbsp dried rosemary
2 lg dried bay leaves
2 tsp dried fennel seeds
zest of 3 lemons *or 2 tbsp dried lemon zest
2 tsp sea salt
1/4 cup granulated sugar
3/4 tbsp onion powder
1 1/2 tsp garlic powder
2 tsp black pepper

Instructions

Place thyme, rosemary, bay leaves and fennel in a food processor. Process until roughly chopped, about 2 mins. Meanwhile, zest the lemons using a vegetable making sure to avoid the white pith. Add zest to processor and process until finely chopped, about 3 more mins.
If using dehydrated lemon zest eliminate second round in food processor.
Remove mixture to a med sized mixing bowl. Add in the remaining 5 ingredients and stir well.

Notes

*Please use as many organic ingredients as possible.

**Using fresh lemon zest makes for an excellent topside rub for boneless chuck roast. Dehydrated lemon zest works well when covering all sides of roast with rub.

***This rub is PHENOMENAL when used in my Hot Roast Beef Sandwiches recipe.

Nutrition