Pot Roast Seasoning Recipe
This homemade Pot Roast Seasoning is a balanced, savory blend of pantry spices—onion, garlic, thyme, paprika, and a touch of brown sugar—that’s perfect as a dry rub for beef chuck roast and works beautifully for slow cooker, oven, or pressure cooker pot roast.
Ingredients
- 3 tablespoons kosher salt use 2 tbsp if using Morton kosher; about 1 1/2 tbsp if using table salt
- 2 tablespoons black pepper freshly ground
- 2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder or granulated garlic
- 1 tablespoon smoked paprika or sweet paprika if you don’t want a smoky flavor
- 2 teaspoons dried thyme rub between fingers to release oils
- 2 teaspoons dried rosemary crushed; break large leaves into smaller pieces
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground mustard
- 1 teaspoon brown sugar packed
- 0.5-1 teaspoon crushed red pepper flakes optional; use 1/2 tsp for gentle heat or omit for no spice
- 1/2 teaspoon celery seed optional but adds a classic roast flavor
Instructions
- Start with a completely clean, dry mixing bowl and spoon. Any moisture can cause the seasoning mix to clump or spoil more quickly.
- Add the kosher salt, black pepper, onion powder, garlic powder, smoked paprika, dried thyme, dried rosemary, dried oregano, ground mustard, brown sugar, crushed red pepper flakes (if using), and celery seed (if using) to the bowl.
- Use the back of the spoon or your fingers to crush any clumps of brown sugar, paprika, or garlic powder so the blend is as smooth and even as possible.
- Stir until the seasoning is fully combined. The color should be evenly reddish-brown with small flecks of herbs throughout and no visible pockets of plain salt.
- Taste a tiny pinch of the seasoning. It will be salty and concentrated, which is normal. Adjust to your liking—add more garlic powder for a stronger garlic flavor, more thyme for herbal notes, or more red pepper flakes for heat.
- Transfer the finished seasoning mix to a small glass jar or spice container with a tight-fitting lid. Label the jar with the name and date.
- Store the jar in a cool, dark cabinet away from heat and direct sunlight. For best flavor, use within 6 months.
- For a 2.5–3 lb beef chuck roast, use about 2–2 1/2 tablespoons of seasoning. For a 4–5 lb roast, use about 3–3 1/2 tablespoons. Pat the roast dry, sprinkle the seasoning generously on all sides, press it into the meat, then sear in a hot skillet with a little oil before cooking in a slow cooker, pressure cooker, or oven until fork-tender.
Notes
Yield: About 3/4 cup seasoning, enough for roughly 3 medium pot roasts (2.5–3 lb each), using about 1 tablespoon per 1–1 1/2 pounds of meat.
Storage & Shelf Life:
- Store in an airtight jar in a cool, dark place, away from heat and sunlight.
- Best flavor for about 6 months; can be used up to 1 year if it still smells fresh and aromatic. Usage Tips:
- Works for slow cooker, oven, or pressure cooker pot roast.
- Also great on pork, chicken thighs, and roasted vegetables; you may want to go lighter on the salt for chicken and pork.
- If using salted broth or bouillon in your roast, consider reducing the salt in the mix slightly.
- For best flavor, season the roast and let it rest in the refrigerator for 30 minutes and up to 24 hours before cooking. Variations:
- Herby Garlic Lover’s Blend: Add 1 tsp extra garlic powder and 1 tsp dried parsley.
- Low-Sodium Version: Cut the salt in half; add 1/2 tsp extra onion powder and 1/2 tsp extra garlic powder.
- Smoky Chipotle Roast Seasoning: Swap 1 tsp of the smoked paprika for 1 tsp ground chipotle powder.
- French-Style Roast Blend: Replace oregano with dried tarragon and add 1 tsp dried marjoram.
- Comfort Chili-Style Blend: Add 1–2 tsp mild chili powder and a pinch of cumin.
- All-Purpose House Roast Seasoning: Reduce salt by 1 tbsp and increase paprika by 1 tsp; use on chicken, pork, or vegetables. FAQ Highlights:
- Gluten-free as written, assuming individual spices are certified gluten-free.
- Can be made without salt; simply omit and salt the meat separately to taste.
- To prevent clumping, keep the jar dry and away from steam; a small food-safe desiccant packet can help in humid climates.
- Store in an airtight jar in a cool, dark place, away from heat and sunlight.
- Best flavor for about 6 months; can be used up to 1 year if it still smells fresh and aromatic. Usage Tips:
- Works for slow cooker, oven, or pressure cooker pot roast.
- Also great on pork, chicken thighs, and roasted vegetables; you may want to go lighter on the salt for chicken and pork.
- If using salted broth or bouillon in your roast, consider reducing the salt in the mix slightly.
- For best flavor, season the roast and let it rest in the refrigerator for 30 minutes and up to 24 hours before cooking. Variations:
- Herby Garlic Lover’s Blend: Add 1 tsp extra garlic powder and 1 tsp dried parsley.
- Low-Sodium Version: Cut the salt in half; add 1/2 tsp extra onion powder and 1/2 tsp extra garlic powder.
- Smoky Chipotle Roast Seasoning: Swap 1 tsp of the smoked paprika for 1 tsp ground chipotle powder.
- French-Style Roast Blend: Replace oregano with dried tarragon and add 1 tsp dried marjoram.
- Comfort Chili-Style Blend: Add 1–2 tsp mild chili powder and a pinch of cumin.
- All-Purpose House Roast Seasoning: Reduce salt by 1 tbsp and increase paprika by 1 tsp; use on chicken, pork, or vegetables. FAQ Highlights:
- Gluten-free as written, assuming individual spices are certified gluten-free.
- Can be made without salt; simply omit and salt the meat separately to taste.
- To prevent clumping, keep the jar dry and away from steam; a small food-safe desiccant packet can help in humid climates.
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