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+ servings
Roast Beef Rub on a scalloped white plate.

Italian Roast Beef Rub

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 minutes
Servings 1 cup
Calories 272kcal
Author Heather


  • 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


  • 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. 


*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.


Calories: 272kcal | Carbohydrates: 67g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 4665mg | Potassium: 227mg | Fiber: 6g | Sugar: 50g | Vitamin A: 294IU | Vitamin C: 6mg | Calcium: 178mg | Iron: 6mg