Easy Rubs for Roasts
Mix up one of these flavorful seasonings to rub over the surface of beef or pork roasts before cooking.
Herb Rub: Combine 4 cloves garlic, minced; 1/2 cup finely chopped onion; 1 to 2 teaspoons dried herb, crushed (such as thyme, basil, oregano, rosemary or Italian seasoning); 1 teaspoon salt; and 1/4 teaspoon pepper.
Minty Herb Rub: Combine 1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed; 1 1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon onion salt; 1/4 teaspoon pepper; and 1 to 2 cloves garlic, minced.
Sweetly-Spiced Rub: Combine 1/4 cup packed brown sugar; 2 cloves garlic, minced; 1 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground cinnamon; and dash ground cloves.
Cajun Rub: Combine 1 teaspoon onion powder; 1/4 to 1/2 teaspoon ground white pepper; 1/4 to 1/2 teaspoon ground red pepper; 1/4 to 1/2 teaspoon black pepper; and 1/4 teaspoon salt.
Horseradish Rub: Combine 1/4 cup prepared horseradish, 1/2 teaspoon coarsely cracked pepper, 1/2 teaspoon finely shredded lemon peel, 2 teaspoons lemon juice, 3 tablespoons melted butter or margarine.
Chili Rub: Combine 1 1/2 teaspoons paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 to 1/2 teaspoon ground black pepper, 1/4 to 1/2 teaspoon ground red pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground coriander.
Jamaican Jerk Rub: Combine 2 teaspoons sugar; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons dried thyme, crushed; 1 teaspoon ground allspice; 1 teaspoon ground black pepper; 1/2 to 1 teaspoon ground red pepper; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; and 1/8 teaspoon ground cloves.
Herb Mustard Rub: Combine 1/4 cup finely chopped onion; 2 tablespoons coarse-grain or Dijon mustard; 1/4 teaspoon dried marjoram, crushed; 1/4 teaspoon dried rosemary, crushed; and 1/4 teaspoon pepper.
Simple Sauces to Serve with Roasts
Barbecue Sauce: In a small saucepan combine 1/4 cup currant jelly, 1/4 cup chili sauce, 1 tablespoon vinegar, 1 tablespoon Worcestershire sauce, 1/8 teaspoon garlic powder and several drops bottled hot pepper sauce. Heat and stir till jelly melts.
Simple Cranberry Sauce: In a small saucepan heat together 1 16-ounce can whole cranberry sauce, 1/2 cup apricot preserves and 2 tablespoons lemon juice.
Spicy Mustard Sauce: In a saucepan combine 1 1/3 cups chicken broth, 1/2 cup hot-style mustard, 4 teaspoons cornstarch and 2 teaspoons soy sauce. Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Sweet-Sour Sauce: In a saucepan combine 2/3 cup packed brown sugar, 2/3 cup unsweetened pineapple juice, 2/3 cup red wine vinegar, 2 tablespoons cornstarch, 2 tablespoon soy sauce and 1/4 teaspoon ground ginger. Cook and stir till thickened and bubbly.