Make an incredibly flavorful pot roast with this easy homemade Pot Roast Seasoning recipe! This blend of nine simple herbs and spices can be mixed in minutes and stored in the pantry for up to six months. It’s perfect for seasoning a classic beef pot roast in the oven or slow cooker, and it also works beautifully in beef pot pie or beef stew.
Table of contents
- Ingredients
- Instructions
- Recipe notes
- How to make pot roast in the oven
- How to make slow cooker pot roast
- More homemade seasonings
Add this pot roast seasoning to your list of pantry staples. It’s a simple, flexible rub that brings depth to a beef chuck roast and elevates any slow-cooked or oven-roasted beef. The blend is easy to prepare—just combine the spices, store them in an airtight container, and you’ll have a reliable seasoning ready whenever you want a savory, comforting meal.
Ingredients
Full amounts are listed in the recipe card below.
- Garlic powder (or granulated garlic) – I prefer granulated garlic because it’s less likely to clump over time.
- Onion powder (or granulated onion) – granulated onion holds up better in a dry blend than finely ground powder.
- Sea salt (or kosher salt) – use coarse salt for better texture and flavor compared with table salt.
- Black pepper – adds warmth and subtle citrusy notes.
- Dried parsley – brightens the blend with a fresh, herbaceous touch.
- Dried thyme – lends lemony, savory notes that pair well with beef.
- Dried oregano – adds an earthy, aromatic layer.
- Dried rosemary – robust and woodsy, rosemary complements garlic and thyme nicely.
- Celery seed – gives the flavor of celery without adding fresh vegetables.
Instructions
- Combine all ingredients in a small bowl or mason jar. Stir or shake until evenly mixed.
- Transfer the seasoning to an airtight container and store in a cool, dark pantry for up to six months.
This seasoning makes it easy to add bold flavor to a roast, stew, or any beef dish. Mix it in under five minutes and keep a jar on the shelf for quick weeknight meals or weekend roasts.
Recipe notes
- Yield: About 9 tablespoons of seasoning mix. Use the full recipe to fill an 8-ounce jar; double it for a pint jar.
- Use: I recommend 1 tablespoon of seasoning per pound of meat when making a pot roast in the oven or slow cooker. Adjust to taste if you prefer more or less seasoning.
- Storage: Stored in an airtight container in the pantry, the blend stays flavorful for up to six months. Spices won’t spoil, but they gradually lose potency over time.
- Variations: For a slightly sweet profile, add 2 tablespoons brown sugar. To introduce smoky depth, add 1 tablespoon smoked paprika.
- Diet-friendly: This recipe contains no added sugar and is gluten free, making it suitable for many diets including Whole30 and keto when used as-is.
How to make pot roast in the oven
Follow these steps for a basic oven pot roast using the pot roast seasoning. This yields a tender, deeply flavored roast with savory pan gravy.
- Rub a 3-pound chuck roast with 3 tablespoons of the pot roast seasoning, coating all sides.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the seasoned roast on all sides, about 2 minutes per side, until nicely browned. Remove and set aside.
- Add 1 tablespoon olive oil to the pot and sauté 2 cups diced onion for about 5 minutes until softened.
- Pour 1/4 cup beef broth into the pot and scrape up browned bits to deglaze the pan. Return the roast to the pot.
- Add 2 3/4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 1/2 pounds mini red potatoes, and 1 pound diced carrots. Bring to a boil.
- Add 2 sprigs fresh thyme and 2 bay leaves. Cover tightly and place in a preheated 325°F oven for about 3 hours, until the meat is fall-apart tender. Remove thyme and bay leaves before serving.
This seasoning also works well with other pot roast recipes and pressure-cooker variations—simply swap your usual rub for this mix and follow the cooking method you prefer.
How to make slow cooker pot roast
To adapt the oven method for a slow cooker, follow steps 1–4 above through deglazing, then move the roast and all pan contents into the slow cooker.
- Add 2 3/4 cups beef stock, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 1/2 pounds mini red potatoes, and 1 pound diced carrots to the slow cooker along with the seared beef.
- Include 2 sprigs fresh thyme and 2 bay leaves. Cover and cook on high for 4–6 hours, or low for 8–10 hours, until the meat is tender. Remove herbs before serving.
Slow cooking concentrates flavors and yields a very tender roast—this seasoning shines in the long, low cooking environment of the crockpot.
More homemade seasonings
Keep a selection of homemade spice blends on hand to quickly add big flavor to any meal. This pot roast seasoning is one of many versatile mixes that make weeknight cooking easier and more delicious.
Meatloaf Seasoning
Corned Beef Seasoning
Turkey Seasoning
Pot Roast Seasoning
A flavorful, easy-to-make blend of nine herbs and spices designed for pot roast, slow cooker beef, beef stews, and savory pies. Mix in minutes and store for up to six months.
Servings: 9 tablespoons
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon celery seed
Instructions
- Combine all ingredients in a small bowl or mason jar and mix well.
- Store in an airtight container in the pantry for up to six months.
Notes
- This recipe yields about 9 tablespoons of seasoning. Double the ingredient amounts to make more.
- Use approximately 1 tablespoon of seasoning per pound of meat for a standard pot roast.
- For a sweet version, stir in 2 tablespoons brown sugar. For a smoky version, add 1 tablespoon smoked paprika.
- Gluten free and contains no added sugar, suitable for many eating plans.
Nutrition Facts (per tablespoon)
Calories: 15 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 0.1 g | Sodium: 778 mg