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This pot roast seasoning is your secret weapon for turning an ordinary chuck roast into a savory, flavor-packed dinner. With the right balance of herbs and spices it gives your meat a bold, aromatic crust and deep, roasted flavor.
No weird additives, no mystery packets, just real ingredients that work. We’ve tested it, tweaked it, and used it on everything from slow-cooked beef to oven-roasted veggies. Trust me, this homemade dry rub is the one you’ll keep reaching for.
You can use this seasoning for my Slow Cooker Pot Roast or my Dutch Oven Pot Roast, but it is also good on my smoked pork shoulder, roasted chicken, grilled veggies, or even sprinkled on potatoes
Here is Why This Pot Roast Seasoning Recipe Works
No mystery ingredients: You know exactly what’s going into your food. No sketchy additives or “un-natural flavorings” here.
Actually tastes like something: Bold, savory, herby flavor that doesn’t disappear once it hits the pan.
Batch-friendly: Make a double or triple batch and keep it on standby. Weeknight you will be grateful.
Not just for pot roast: Works just as well on pork chops, chicken, roasted veggies, or anything that could use a little help.
Recipe Tips
Use high-quality dried herbs: Old spices = weak flavor. If your oregano smells like dust, it’s time for a refresh.
Don’t skip the sear: Once the seasoning’s on, give your roast a good sear in a hot pan. It locks in flavor and builds a crust.
Adjust to your taste: Like it bolder? Add more garlic or pepper. Prefer it mild? This blend plays nice with tweaks.
Double or triple the batch: It stores well, and future-you will thank present-you when dinner needs to happen fast.
Storage: Store the blend in an airtight jar or container in a cool, dry place (think spice cabinet, not above the stove). It’ll stay fresh for up to 6 months.
Pot Roast Dry Rub
This pot roast seasoning shows just how much flavor you can get from a handful of everyday spices. It’s easy to throw together, endlessly customizable, and way better than anything hiding in the back of your pantry.
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Pot Roast Seasoning
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Ingredients
- ¼ cup brown sugar
- 2 tablespoons Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon mustard powder
- 1 tablespoon dried thyme
- 1 ½ tablespoons onion powder
- 1 tablespoon dried oregano
- 2 tablespoons garlic powder
- 1 ½ tablespoons dried parsley
Instructions
- Measure the ingredients into an 8 or 12 ounce jar. Stir to combine and cover with a tight-fitting lid.
- Use 1½ to 2 teaspoons seasoning per pound of meat.
- Store remainder of seasoning in a cool, dry cupboard.
Notes
- Sprinkle the seasoning on all sides of the pot roast, dust lightly with flour and sear in a hot skillet to get a caramelize a crust..
- Use any spices and dried herbs that are your favorites….suggestions are: powdered fennel, herbs de Provence, smoky paprika or dried tarragon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!If you like making your own seasoning blends, try these:
