Pot Roast Seasoning
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Make an incredibly flavorful pot roast with this easy homemade Pot Roast Seasoning recipe! It’s a delicious blend of 9 simple herbs and spices that can be mixed up and stored in the pantry for up to 6 months. This rub is perfect for making a classic beef pot roast in the oven or slow cooker, and it’s also great for seasoning Beef Pot Pie!
Table of contents
Go ahead and add this seasoning to your list of pantry staples! It’s just one of a growing list of over 30 seasoning mixes that you’ll always find in my pantry. This pot roast seasoning adds so much flavor to a beef chuck roast, creating an amazing dinner that’s so easy to make!
The best part is, you can mix up this seasoning blend in just 5 minutes and keep it in your pantry for up to 6 months, so a flavorful pot roast is always just a few steps away!
You can use this delicious dry rub to make a slow cooker pot roast, a pot roast in the oven, or use it to season beef stew or beef pot pie. The combination of flavors is so delicious, you’re going to want to use this seasoning mix over and over again!
Ingredients
For the full ingredient amounts, scroll to the recipe card at the bottom of this post.
- Garlic powder (or granulated garlic) – the only difference between granulated garlic and garlic powder is that the powder has been ground finer, than the granulated garlic. I prefer to use granulated garlic because it’s less likely to clump over time, than garlic powder.
- Onion powder (or granulated onion) – the only difference between granulated onion and onion powder is that the powder has been ground finer, than the granulated onion. I prefer to use granulated onion because it’s less likely to clump over time, than onion powder.
- Sea salt (or kosher salt) – you can use both sea salt and kosher salt interchangeably when cooking. I prefer either kosher or sea salt, over table salt, because of their coarse texture and superior flavor.
- Black pepper – this common spice adds a peppery flavor to this spice mix, with added notes of pine and citrus.
- Dried parsley – even in it’s dried form, parsley adds a bright, fresh flavor to this seasoning mix.
- Dried thyme – the lemony notes of thyme add a bright, fresh flavor to the seasoning mix.
- Dried oregano – this earthy, aromatic herb adds a delicious peppery bite to this spice blend.
- Dried rosemary – this robust, woodsy herb is a nice complement to the other herbs in this seasoning mix. It adds a delicious peppery flavor that pairs perfectly with the garlic and thyme.
- Celery seeds – this earthy, aromatic seed, adds the flavor of celery to your pot roast, without having to add actual celery to the dish.
Instructions
- Combine all of the ingredients in a small bowl.
- Store in an airtight container in the pantry for up to 6 months.
Easy as that, in 5 minutes or less, you have a delicious pot roast seasoning mix, ready to add so much flavor to your next Sunday beef roast!
Recipe notes
- This recipe makes 9 tablespoons of seasoning mix. If you’d like to make a double batch of the seasoning, simply click the 2X button in the recipe card below. The ingredient amounts in the recipe card will automatically update to accommodate the new serving size.
- I recommend using 1 tablespoon of seasoning per pound of meat when making a pot roast in the oven, or in a slow cooker.
- The pot roast seasoning will stay good, stored in an airtight container in the pantry, for up to 6 months. After that the spice blend will not “go bad” but as spices sit longer, they begin to lose their flavor.
- I recommend storing the seasoning mix in an 8 ounce mason jar. If doubling the recipe, use a pint size or 16 ounce mason jar. I recommend labeling the pot roast seasoning with a date and using the seasoning mix within 6 months.
- To make a sweet pot roast seasoning, add 2 tablespoons brown sugar to the spice blend.
- To make a smoky pot roast seasoning, add 1 tablespoon smoked paprika to the spice blend.
- This recipe is gluten free, and contains no added sugar, making it perfect for a whole30 or keto diet.
How to make pot roast in the oven
Follow the instructions below to make a basic pot roast in the oven. For more tips and tricks on how to make the best pot roast recipe (pictured above), click the link for my full blog post.
- Rub a 3 pound chuck roast with 3 tablespoons pot roast seasoning.
- Heat 2 tablespoons olive oil in a large dutch oven on the stove over high heat. Add the seasoned chuck roast and sear on all sides for 2 minutes per side. Remove the beef from the pot and set it aside.
- Add 1 tablespoon olive oil to the pot and add 2 cups large diced onions. Cook for 5 minutes.
- Pour ¼ cup beef broth into the pot. Stir to deglaze the bottom of the pan, scraping up any little bits. Add the beef back to the pot.
- Add 2 ¾ cups beef broth to the pot with 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 ½ pounds mini red potatoes and 1 pound diced carrots. Bring the broth to a boil.
- Add 2 sprigs of fresh thyme and 2 bay leaves to the pot. Cover with a lid, or tightly wrap a piece of foil on top of the pot. Place it in a preheated 325°F oven for 3 hours. Remove from the oven, use tongs to remove the thyme springs and bay leaves, then serve.
You can also use this seasoning to add flavor to any of your favorite pot roast recipes. Or use it to season this Instant Pot Pot Roast recipe.
How to make slow cooker pot roast
To make pot roast in a slow cooker, follow steps 1-4 above, until it says “add the beef back to the pot.” Instead, you’ll add the beef to a slow cooker, and transfer everything from the pot on the stove into the slow cooker.
Add 2 ¾ cups beef stock to the slow cooker with 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 ½ pounds mini red potatoes and 1 pound diced carrots. Add 2 sprigs of fresh thyme and 2 bay leaves.
Cover and slow cook on high for 4-6 hours, or on low for 8-10 hours. Open the slow cooker and use tongs to remove the thyme springs and bay leaves before serving.
More homemade seasonings
Stock your pantry with all of my homemade spice blends to add flavor to every meal!
Pot Roast Seasoning
Ingredients
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 2 teaspoons parsley
- 2 teaspoons oregano
- 2 teaspoons thyme
- 2 teaspoons dried rosemary
- 1 teaspoon celery seed
Instructions
- Combine all ingredients in a small bowl or mason jar. Store in the pantry for up to 6 months in an airtight container.
Notes
- This recipe makes 9 tablespoons of seasoning mix. If you’d like to make a double batch of the seasoning, simply click the 2X button above. The ingredient amounts will automatically update to accommodate the new serving size.
- I recommend using 1 tablespoon of seasoning per pound of meat when making a pot roast in the oven, or in a slow cooker.
- The pot roast seasoning will stay good, stored in an airtight container in the pantry, for up to 6 months. After that the spice blend will not “go bad” but as spices sit longer, they begin to lose their flavor.
- This recipe is gluten free, and contains no added sugar, making it perfect for a whole30 or keto diet.
- Refer to the blog post above for how to make a basic pot roast in the oven, or in a slow cooker, using this seasoning mix.
Nutrition Facts
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