Perry K's Beef Roast
Easy rump roast with Spice House blends, brown sugar crust, oven or grill method, plus tips for medium rare and storage.
My name is Perry. I live in Monroe NJ and am a big fan of The Spice House. I had to tell you about a recipe I have created using multiple spice blends from you. The crust is INSANE. The English Prime rib helps cut the heat, the paprika adds a hint of smokey and the additional brown sugar just caramelizes everything. Try it!!!
Submitted by: Perry from Monroe , New Jersey
Yield: 6
- Rub the roast with Spice House blends and press brown sugar into the crust for caramelized flavor.
- Refrigerate 4 to 48 hours, then roast at 325°F or cook indirect on the grill. Pull at 135°F for medium rare and rest.
- Use a thermometer, press the sugar into the meat for a crust, and scale spices proportional to roast size.
Spices
Featured in this Recipe
Preparation Instructions:
Mix in a bowl. Rub up the roast really really good making sure you press in the brown sugar crumbles. Refrigerate anywhere from 4 to 48 hours. You can roast it in the oven fat side up at 325 or on the grill. I have a Weber and use the warming rack as indirect heat. Also, fat side up.
For a medium rare doneness, pull beef out of oven or off grill when internal temperature reaches 135. Cover in foil and let it rest for at least 5-10 minutes before slicing.
thespicehouse.com
Frequently Asked Questions
How long should I let the roast sit with the rub?
Refrigerate the rubbed roast for at least 4 hours and up to 48 hours. Longer time gives deeper flavor. Cover it and press the brown sugar into the surface before chilling.
What oven or grill temperature should I use and when is it done?
Cook at 325°F in the oven or set up indirect heat on the grill around 325 to 350°F. For medium rare, pull the roast when the internal temperature reaches 135°F, then tent it and rest 10 to 15 minutes for final carryover to about 140°F.
How do I get that caramelized crust?
Firmly press the brown sugar into the spice rub so it adheres. Cook low and indirect until near doneness, then finish with a short high-heat sear or use a hotter zone on the grill to caramelize the sugars without burning them.
Can I use a different cut of beef?
Yes. Sirloin tip, eye of round, or a small roast will work. Time and technique change by cut. Tougher cuts like brisket need lower temps and longer cooking. Always rely on internal temperature instead of time alone.
What can I use if I do not have the exact Spice House blends?
Substitute a bold BBQ rub for the Brisket of Love and a steak or prime rib style rub for the English Prime Rib. Keep smoked paprika for a smoky note and the brown sugar for caramelization.
How do I scale the seasoning for a different roast size?
This recipe uses about 2 tsp of each main blend and 1 tsp paprika for a 3 lb roast. Multiply each amount by (weight in pounds ÷ 3) to scale up or down.
How should I store and reheat leftovers?
Cool leftovers and refrigerate within two hours in an airtight container for 3 to 4 days. Reheat gently in a 250°F oven until warmed through or slice and quickly pan-sear to preserve juiciness. Freeze slices up to 2 to 3 months.
How long should I let the roast sit with the rub?
Refrigerate the rubbed roast for at least 4 hours and up to 48 hours. Longer time gives deeper flavor. Cover it and press the brown sugar into the surface before chilling.
What oven or grill temperature should I use and when is it done?
Cook at 325°F in the oven or set up indirect heat on the grill around 325 to 350°F. For medium rare, pull the roast when the internal temperature reaches 135°F, then tent it and rest 10 to 15 minutes for final carryover to about 140°F.
How do I get that caramelized crust?
Firmly press the brown sugar into the spice rub so it adheres. Cook low and indirect until near doneness, then finish with a short high-heat sear or use a hotter zone on the grill to caramelize the sugars without burning them.
Can I use a different cut of beef?
Yes. Sirloin tip, eye of round, or a small roast will work. Time and technique change by cut. Tougher cuts like brisket need lower temps and longer cooking. Always rely on internal temperature instead of time alone.
What can I use if I do not have the exact Spice House blends?
Substitute a bold BBQ rub for the Brisket of Love and a steak or prime rib style rub for the English Prime Rib. Keep smoked paprika for a smoky note and the brown sugar for caramelization.
How do I scale the seasoning for a different roast size?
This recipe uses about 2 tsp of each main blend and 1 tsp paprika for a 3 lb roast. Multiply each amount by (weight in pounds ÷ 3) to scale up or down.
How should I store and reheat leftovers?
Cool leftovers and refrigerate within two hours in an airtight container for 3 to 4 days. Reheat gently in a 250°F oven until warmed through or slice and quickly pan-sear to preserve juiciness. Freeze slices up to 2 to 3 months.
This was really great! My mom is visiting and is still raving about it. We like meat a little bit well done so cooked for 2 1/2 hours at 325.