Beef Rub

When my kids were in high school, they each sang with a choir that did a big dinner and show once a year for several nights running.  Of course, if you were a parent of one of the singers, you got to help cook the food for the dinner and help in the kitchen with preparation, serving, and clean-up.  We got to help five times :)!  This recipe was supplied for those of us cooking beef -- 30 lb. roasts!  I have used it ever since when cooking a roast (although I've never bought or cooked a 30 lb. one again) -- it smells divine while it's cooking and gives the meat great flavor and a crispy coating that'll have you picking bits off to sample while you're cutting it up to serve.  It's also great on steaks, in hamburgers, anything beef -- you get the picture!

Beef Rub

2 Tbsp onion salt
1/4 Cup garlic salt
2 Tbsp regular salt
1/4 Cup pepper (I like coarse ground pepper)
1/4 Cup smoked salt
3 Tbsp onion powder
1 Tbsp sage

Mix all of the above together in a bowl.  Store in a heavy-duty zipper bag to keep it fresh, or a cheese shaker if you're going to go through it pretty fast.

I put mine in a shaker to make it easier to sprinkle on the meat, and then take the lid off, put some plastic wrap over the top and put the lid back on to help keep it fresh.

Rub about 2 Tbsp of the seasoning on your roast (more or less depending on size of roast).  Cook roast in preheated oven at 500 for 30 minutes, uncovered (this sears it and locks in the moisture).  Lower heat to 325 and continue cooking until done to your liking -- about 20 minutes per pound of meat.  Check internal temperature with a meat thermometer in center of roast -- 150 for medium rare to medium and 160 for medium to medium well.

Since there's just two of us and this is a small roast, I'm going to cook it in the crockpot with a can of beef broth as the liquid, which eliminates the crispiness (darn), but works great for a busy day!