Pot Roast Seasoning Mix: Our Best Homemade Guide

Pot roast is a delicious way to serve affordable and flavorful beef cuts — as long as you have a good pot roast seasoning — any time of the year.

That being said, I do associate pot roasts with cold weather and childhood memories of coming home to the delicious fragrances of roasted beef, potatoes, and carrots. I find that what I serve alongside a pot roast in my home tends to depend on a lot of factors, such as whether or not I want it to fit into a theme of a holiday, who I am serving, and also how much time I have.

Pot roast is great for a less expensive cut of beef when celebrating Christmas or New Year’s Eve with dinners or potlucks, is a nice alternative main dish for Thanksgiving, and can warm you up on Easter.

But it’s also a nice dinner for any day you want a hearty, filling dinner that breaks up the usual routine.

There are also ways to enjoy pot roast that you may have never tried before; for example, check out our Italian Pot Roast recipe. And one of my favorite features about a pot roast is the fact that you can freeze it if you’ve made too much.

I love making a meal that can be saved for later if not eaten within the first couple of days — it makes my time and money feel well-spent.

Regardless of when or why you’re making and serving pot roast, there’s one factor that remains the same — seeking the perfect flavor. That’s why I am a huge fan of spending some effort finding or creating the perfect pot roast seasoning.

How to Make Pot Roast Seasoning

If you’re looking to make a delicious pot roast seasoning from home, you can easily rely on some spices and herbs you may already have on hand in your spice cabinet.

I love to make seasonings at home because I have so much control over the flavor profile, and it’s fun to play around with the ingredients to alter the results and experiment with your family.

While our spicy seasoning rub is not ideal for pot roast, it’s one of my favorites for fish or chicken, and of course our creole seasoning can be added to just about anything, from soups to salads to meat and seafood.

Seasoning is one often overlooked way to boost and improve the flavor in foods you already enjoy every day. When making pot roast seasoning, consider the end result you’re looking for.

If you want a savory, herbal flavor, combine the following ingredients in your spice mixture:

• Brown sugar (1/4 cup)
• Sea salt, coarse is best ( 1 ½ to 2 Tbsp)
• Black pepper (1 tsp)
• Dried thyme (1 Tbsp)
• Dried rosemary (1 tsp)
• Dried oregano (1 Tbsp)
• Dried parsley (1 Tbsp)
• Mustard powder (1 tsp)
• Onion powder (1 ½ Tbsp)
• Garlic powder (2 Tbsp)

Combine these delicious seasoning blend ingredients — that pack a ton of flavor — in a small bowl until combined.

You could also opt to use fresh herbs, or kosher salt if you prefer. Some people also add bay leaf or celery seed to their homemade spice blend.

To modify it to add some heat, try adding ½ tsp, or to desired flavor, of the following simple ingredients:

• Paprika
• Red pepper flakes

The variety of spices in this seasoning mix adds the perfect amount of flavor to your long slow cook beef pot roast, and only requires common ingredients!

This will season approximately two roasts in the 2.5 to 3 lb range.

You want to use about 2 tablespoons of seasoning per pound of meat. This will ensure that the meat is flavorful, without being overtaken by the spices and herbs.

Ready to use in just a few minutes, this simple pot roast seasoning recipe is easy to make and can be stored for several months at room temperature in an airtight container.

How to Season Pot Roast

Once you have made the pot roast seasoning recipe above, or created or purchased your own, the next step is to infuse the flavor.

To do this, you begin by patting the meat dry. Then you will sprinkle all sides of the meat with your seasoning, using about 2 tablespoons per pound of meat.

Dust lightly with flour if desired, then sear for about 2-3 minutes per side on all sides in a hot, oiled skillet to achieve a caramelized crust.

What Cut of Meat Do You Use for Pot Roast?

It can be difficult to determine which cut you’re looking for when it comes to roasting beef. For example, you want to treat rib roast, the same meat that tender ribeye steaks come from, as the delicate and juicy cut that it is.

Pot roast meat cuts are on the other end of the spectrum of roasted beef. Pot roast is made from a thicker, tougher cut of meat that, when properly cooked, simply falls apart with tenderness.

The secret to this transformation is the long duration of cooking the roast in a contained space, such as a crock pot, slow cooker, or Dutch oven, with the addition of liquids (which could include red wine, beef stock, fresh spices, and more). This is actually called braising.

(You can also make an Instant Pot pot roast.)

A true roast is roasted in an oven, typically at lower temperatures for longer cook times.

One of the most common cuts of meat used to make a pot roast is a chuck roast. If you’re unable to find chuck roast, you can also make a pot roast with round tip roast or eye of round roast. Both of these cuts can be tougher meat, making them good candidates for braising.

Tips for the best results with your pot roast:

• Do not try to rush the cooking time. Pot roasts are flavorful and moist because they are cooked for long periods of time in liquids. Trying to speed this process along will make the meat tough.

• Use a starchy potato. If you’re adding potatoes to your next pot roast, you’ll want to opt for a potato like the Yukon Gold or similar medium-starch potato. These hold up well in roasts and do not become mushy like some other varieties tend to.

Pot roasts are a versatile comfort food, perfect for both seasoned chefs and those new to the kitchen due to their simplicity and well-loved flavors.

We hope you enjoy the amazing flavor of this easy pot roast seasoning recipe!