Go Back
Pot roast - roasted with pot roast seasoning
SavorAndSpice

Easy Pot Roast Seasoning Mix

This homemade pot roast seasoning is my go-to blend for juicy, tender roasts that taste like they’ve been slow-cooked all day. It’s bold, savory, a little smoky, and seriously addictive. One spoonful of this mix, and your beef will go from basic ➜ to chef’s kiss perfection. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 5 people
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Salt
  • Black Pepper
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Thyme
  • Rosemary
  • Parsley
  • Red Pepper Flakes
  • Beef chunk

Equipment

  • 1 slow cooker /crock pot

Method
 

  1. Start by gathering all your ingredients for the seasoning. Measure out garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and a pinch of red pepper flakes.
    Gather all the spices to make pot roasted seasoning.
  2. Place all the spices into a small bowl or jar. Use a spoon to mix them thoroughly until well combined. Make sure the colors and textures are evenly blended so every bite of roast gets flavor.
    mixed all the spices to make Pot roast seasoning.
  3. Once mixed, rub the seasoning generously all over your beef roast. Press it lightly into the meat so it sticks well.
    seasoning beef chunk with pot roast seasoning.
  4. If you like, you can let the seasoned roast sit for a few minutes to let the flavors soak in before cooking. Then proceed to sear the meat in a hot pan with a little oil to lock in the flavor and create a nice brown crust.
    cooking pot roast.
  5. After searing, add your braising liquid and vegetables directly to the pot or slow cooker. Cook slowly until the meat is tender and juicy. The seasoning will infuse the meat and vegetables, creating a rich, flavorful dish.
    Pot roast - roasted with pot roast seasoning

Notes

For the best flavor, sear the beef before slow cooking. It locks in juices and adds rich color. You can adjust the seasoning or add extra herbs like rosemary or thyme for a deeper aroma. Leftovers taste even better the next day.