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Wooden spoons of dried herbs, black pepper and paprika, the kind of spices in homemade pot roast seasoning
Chef Emma

Homemade Pot Roast Seasoning

A salt-free spice blend of onion and garlic powder, sweet and smoked paprika, thyme, parsley, rosemary, black pepper and celery seed for pot roast, stew and roast vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 10 tablespoons
Course: Seasoning
Cuisine: American
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp onion powder 14 g
  • 2 tbsp garlic powder 18 g
  • 2 tbsp sweet paprika 14 g
  • 1 tbsp smoked paprika 7 g
  • 1 tbsp dried thyme 3 g
  • 1 tbsp dried parsley
  • 2 tsp dried rosemary 2 g, crushed
  • 2 tsp coarsely ground black pepper 4 g
  • 1 tsp celery seed 2 g, lightly crushed
  • 1/4 tsp cayenne pepper optional

Equipment

  • Small bowl or jar
  • Airtight glass jar for storage

Method
 

  1. Crush the rosemary between your fingers (or pulse briefly in a spice grinder) and lightly crush the celery seed.
  2. Stir or shake all the ingredients together in a bowl or jar until evenly mixed.
  3. 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.
  4. Store airtight in a cool, dark place and use within about 6 months for the best flavor.

Notes

Makes about 2/3 cup, enough for about 5 roasts. The blend is salt-free; see the post for an all-in-one salted version. Calories are an estimate per tablespoon from USDA FoodData Central values.