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Homemade Pot Roast Seasoning (Easy Spice Blend)
A good pot roast seasoning turns an inexpensive chuck roast into a deeply savory Sunday dinner. This homemade blend mixes onion and garlic powder, sweet and smoked paprika, thyme, rosemary, black pepper and a little celery seed, the flavors you expect from a classic American pot roast. It takes 5 minutes to stir together, makes enough for several roasts, and it is salt-free, so you can salt the meat exactly the way you like.
Below you’ll find the blend, how much to use, step-by-step directions for seasoning and cooking a pot roast, other ways to use it, and how to store it. The printable recipe card is at the bottom of the page.
Why Make Your Own Pot Roast Seasoning?
- You control the salt. Packet mixes are often mostly salt and starch. A salt-free blend lets you season the meat correctly for its size.
- Fresher flavor. Spices you mix yourself taste brighter than a packet that has sat on a shelf.
- No fillers. Just spices and dried herbs, with no anti-caking agents or added sugar.
- Cheaper. You probably already have most of these in your spice cabinet.
Pot Roast Seasoning Ingredients
This makes about ⅔ cup, enough for 5 roasts of 3 to 4 lb each.
- Onion powder, 2 tablespoons (14 g): savory, slightly sweet base flavor.
- Garlic powder, 2 tablespoons (18 g): rich, roasted garlic notes that hold up to long cooking.
- Sweet paprika, 2 tablespoons (14 g): color and mild pepper flavor.
- Smoked paprika, 1 tablespoon (7 g): a gentle smoky depth, as if the roast came off a fire.
- Dried thyme, 1 tablespoon (3 g): the classic herb for beef braises.
- Dried parsley, 1 tablespoon: a fresh, green note.
- Dried rosemary, 2 teaspoons (2 g), crushed between your fingers or ground.
- Coarsely ground black pepper, 2 teaspoons (4 g).
- Celery seed, 1 teaspoon (2 g), lightly crushed: the “secret” flavor of old-fashioned pot roast and gravy.
- Cayenne pepper, ¼ teaspoon, optional, for warmth, not heat.
How to Make Pot Roast Seasoning
- Crush the rosemary between your fingers, or pulse it briefly in a spice grinder, so there are no sharp needles.
- Lightly crush the celery seed in a mortar and pestle or with the bottom of a heavy pan.
- Put everything in a small bowl or a clean jar and stir or shake until evenly mixed, with no streaks of paprika.
- Store in an airtight jar, labeled with the date.
How Much Pot Roast Seasoning to Use
| Roast size | Seasoning blend | Diamond Crystal kosher salt | Morton kosher or table salt |
|---|---|---|---|
| 2 to 3 lb (0.9 to 1.4 kg) | 1½ tablespoons | 2 to 3 teaspoons | 1 to 1½ teaspoons |
| 3 to 4 lb (1.4 to 1.8 kg) | 2 tablespoons | 3 to 4 teaspoons | 1½ to 2 teaspoons |
| 4 to 5 lb (1.8 to 2.3 kg) | 2½ tablespoons | 4 to 5 teaspoons | 2 to 2½ teaspoons |
The easy rule: about 1 teaspoon of Diamond Crystal kosher salt per pound of meat (or half that of a denser salt), plus about 2 tablespoons of seasoning blend for an average 3 to 4 lb roast. If your broth is salty or you add a salty ingredient like soy sauce, use a little less salt.
How to Season and Cook a Pot Roast (Step by Step)
1. Salt early if you can
Pat the roast dry with paper towels. Sprinkle the salt evenly over every side. For the best flavor, do this the night before and leave the roast uncovered on a rack in the refrigerator. Even 1 hour helps.
2. Rub on the seasoning
Just before cooking, rub the seasoning blend over all sides of the roast, pressing it in so it sticks.
3. Sear
Heat 2 tablespoons of oil in a Dutch oven or heavy skillet over medium-high heat. Brown the roast for 4 to 5 minutes per side, until a deep brown crust forms. Lower the heat slightly if the paprika starts to smell scorched; spices burn faster than plain meat.
4. Braise low and slow
Add onions, carrots and potatoes, about 1½ to 2 cups (360 to 480 ml) of beef broth, and 1 more teaspoon of the blend to the liquid. Cover and cook in a 300°F (150°C) oven for 3 to 4 hours, or in a slow cooker on LOW for 8 to 10 hours, until the meat pulls apart easily with a fork. For the full slow cooker method, see our chuck roast crock pot recipe.
5. Make a quick gravy
Skim the fat from the cooking liquid, bring it to a simmer, and thicken it with a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water. Taste and add a pinch more seasoning if you like.
A note on doneness: USDA’s safe minimum for beef roasts is 145°F (63°C) with a 3-minute rest, but pot roast is cooked far beyond that, to about 200 to 205°F (93 to 96°C), so the tough connective tissue melts into tender, shreddable meat. See the FoodSafety.gov temperature chart for other meats.
The Best Cuts for Pot Roast
- Chuck roast (chuck eye, shoulder or 7-bone roast): the classic choice, well marbled and very tender after braising.
- Bottom round or rump roast: leaner and slices more neatly, but can be a little drier.
- Brisket: rich and beefy, and great with this blend.
Want to try a lesser-known cut from the chuck? Our Denver steak guide explains one of the most tender steaks cut from the same part of the animal.
Other Ways to Use Pot Roast Seasoning
- Beef stew: 1½ tablespoons per 2 lb (900 g) of stew meat. Try it in this stovetop beef stew.
- Roast vegetables: toss potatoes and carrots with oil, salt and 2 teaspoons of the blend per pound before roasting.
- Burgers and meatloaf: about 2 teaspoons per pound of ground beef, plus salt.
- Gravy: a pinch whisked into pan gravy or a store-bought gravy wakes it up.
- Roast chicken or pork: it works on almost any roast, not only beef. Try 2 teaspoons on a batch of oven roasted chicken thighs in place of their usual rub.
Common Pot Roast Mistakes to Avoid
- Searing a wet roast. Moisture on the surface steams instead of browning. Pat the meat dry, and salt it ahead so the surface dries further.
- Scorching the spices. Paprika and garlic powder burn quickly in a very hot pan. Sear over medium-high, not your highest heat, and turn the roast as soon as it is deeply browned.
- Drowning the meat. Pot roast is braised, not boiled. The liquid should come about a third of the way up the roast, not cover it.
- Rushing it. A chuck roast is tough until its connective tissue breaks down. If the meat is chewy, it usually needs more time, not less. Keep cooking and check every 30 minutes.
- Cooking too hot. A hard boil tightens the meat. Keep the oven at about 300°F (150°C) so the liquid barely simmers.
- Forgetting to taste the gravy. After hours of cooking, the liquid concentrates. Taste it before adding more salt or seasoning.
Substitutions and Variations
- No smoked paprika? Use all sweet paprika, or add ½ teaspoon chipotle powder for smoke with a little heat.
- Salt included: if you prefer an all-in-one rub, stir 6 tablespoons (about ⅓ cup) Diamond Crystal kosher salt, or 3 tablespoons Morton kosher salt, into the full batch. Then use about 3 tablespoons of the salted blend for a 3 to 4 lb roast and skip the separate salt.
- Fresh herbs: replace the dried thyme and rosemary with three times as much fresh, but mix them in just before using, not in the jar.
- Extra savory: add 1 teaspoon ground mustard or 1 teaspoon mushroom powder.
- Italian style: add 1 tablespoon dried oregano and 1 teaspoon dried basil, and leave out the celery seed.
How to Store Homemade Seasoning
Keep the blend in an airtight glass jar in a cool, dark cupboard, away from the stove. Ground spices don’t spoil, but they slowly lose flavor and color; for the best taste, use the blend within about 6 months. If it no longer smells strongly aromatic when you open the jar, it’s time to make a fresh batch. Always use a dry spoon so moisture doesn’t cause clumping.
Pot Roast Seasoning FAQs
What seasoning is in a pot roast packet?
Most packets contain salt, onion and garlic, paprika or other spices, and often cornstarch or flour to thicken the gravy. This homemade version keeps the flavor and leaves out the fillers and most of the salt.
How much pot roast seasoning do I use for a 3 lb roast?
Use about 1½ to 2 tablespoons of the blend, plus about 3 teaspoons of Diamond Crystal kosher salt (or 1½ teaspoons of table salt).
Should I season pot roast the night before?
Salting the night before gives the best flavor and helps the crust brown. Add the spice blend right before searing so it doesn’t get damp.
Is this the same as chuck roast seasoning?
Yes. Chuck is the most common pot roast cut, so this blend works for any chuck roast, whether you braise it, slow cook it or cook it in a pressure cooker.
Does this seasoning contain gluten?
The spices themselves are naturally gluten free, but some brands are packed in facilities that handle wheat. If you need to avoid gluten, check the labels on your spices.
Pot Roast Seasoning Recipe Card
Calories are an estimate per tablespoon of the blend, based on USDA FoodData Central values for the spices. Find more ideas in our beef recipes.
Homemade Pot Roast Seasoning
Ingredients
Equipment
Method
- Crush the rosemary between your fingers (or pulse briefly in a spice grinder) and lightly crush the celery seed.
- Stir or shake all the ingredients together in a bowl or jar until evenly mixed.
- To use: salt the roast (about 1 teaspoon Diamond Crystal kosher salt per pound), then rub on about 2 tablespoons of the blend for a 3 to 4 lb roast before searing and braising.
- Store airtight in a cool, dark place and use within about 6 months for the best flavor.
