Slow Roasted Beef with Dry Rub


  • 1 1/4 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tbsp olive oil
  • 1 (3-4 lb) sirloin tip roast or chuck roast


In a small bowl, mix paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Let the roast sit on the counter for 1 hour before applying dry rub.

Brush the roast with olive oil. Press the dry rub all over the roast. Cover roast with tin foil always wrapping up and around the meat. Place in a baking pan and place the roast in an oven preheated to 225 degrees. Cook low and slow for 6-8 hours.

Temp to your like! Rare = 130, medium rare = 145, well = 170

Garlic Smashed Potatoes


  • 8 potatoes, peeled and quartered
  • 1/2 cup half-and-half
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • salt to taste
  • 1 pinch ground white pepper


Bring a large pot of water to boil; add potatoes. Boil until soft, about 20 to 25 minutes. Drain and place in a large bowl.

Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency.

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