Pot Roast Seasoning
A savory, all-purpose homemade pot roast seasoning built on garlic, onion, herbs, and warm spices. Perfect as a dry rub or mixed into broth for slow cooker, oven, or Instant Pot pot roast, and great on pork, chicken, and vegetables too.
Ingredients
- 2 tablespoons kosher salt use slightly less if using Morton; reduce for low-sodium
- 1 tablespoon black pepper freshly ground, medium grind
- 1 tablespoon garlic powder not garlic salt
- 1 tablespoon onion powder or granulated onion
- 2 teaspoons smoked paprika or sweet paprika for no smoky flavor
- 1 teaspoon dried thyme lightly crushed between fingers
- 1 teaspoon dried rosemary finely crushed
- 1 teaspoon dried parsley
- 1 teaspoon brown sugar lightly packed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon celery seed lightly crushed, optional
- 1/4 teaspoon ground mustard
Instructions
- Add the salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, rosemary, parsley, brown sugar, oregano, celery seed, and ground mustard to a small mixing bowl. Measure carefully so the blend is consistent every time.
- Stir with a small whisk or fork until the seasoning is evenly combined. Break up any clumps of brown sugar so the mixture is uniform.
- Pour the seasoning blend into a clean, dry glass jar with a tight-fitting lid. Label the jar with the name and date.
- Pat the beef roast dry with paper towels. Rub 1–2 tablespoons of seasoning per pound of meat over the entire surface, pressing gently so it adheres. For more flavor, refrigerate the seasoned roast, covered, for 30 minutes to 24 hours before cooking.
- Sear the seasoned roast in a hot skillet with a little oil until browned on all sides (optional but recommended). Transfer to a slow cooker, sprinkle on about 1 additional tablespoon of seasoning, add broth and vegetables, and cook on LOW for 8–10 hours.
- After rubbing the roast, sear it in a Dutch oven. Add broth, wine if using, and vegetables. Sprinkle 1–2 teaspoons of extra seasoning into the cooking liquid. Cover and bake at 300°F (150°C) for about 3–4 hours, or until tender, depending on the cut.
- After cooking, taste the cooking liquid or gravy. If the flavor needs a boost, stir in a pinch or two more of the seasoning mix instead of just adding salt.
Notes
Yield: about 6 tablespoons of seasoning, enough for 2–3 medium pot roasts. Use about 1 tablespoon seasoning per pound of beef, plus 1–2 teaspoons for the cooking liquid. For low-sodium, reduce the salt by half or omit and season finished dishes to taste. This blend is also excellent on pork shoulder, pork loin, chicken thighs, whole chicken, potatoes, and carrots. Store in an airtight container in a cool, dark place and use within 6 months for best flavor.
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