Tasty Pot Roast Seasoning Recipe

Here’s my go-to pot roast seasoning blend that I’ve been using for years – it’s a simple mix of herbs and spices that gives your roast the perfect balance of flavor without being too complicated.

I make a big batch of this seasoning every few months and keep it in my pantry. It’s become such a staple in my kitchen that my family can smell a pot roast cooking and know exactly what’s for dinner. And trust me, there are never any complaints when that happens!

What Kind of Brown Sugar Should I Use?

For a pot roast seasoning blend, light brown sugar is your best bet, though dark brown sugar can work too if that’s what you have in your pantry. Light brown sugar has a milder molasses flavor that won’t overpower the other herbs and spices in your blend. Just make sure your brown sugar is fresh and soft – if it’s hard and lumpy, it won’t mix well with the other ingredients. A quick tip: break up any clumps with your fingers before measuring, and if your brown sugar has hardened, pop a slice of bread or a damp paper towel in the container overnight to soften it up.

Options for Substitutions

Making this seasoning blend but missing a few ingredients? Here are some simple swaps you can try:

• Brown sugar: You can use regular white sugar plus a teaspoon of molasses, or coconut sugar as alternatives. If you prefer a sugar-free option, monk fruit sweetener works well too.
• Garlic powder: If you’re out of garlic powder, granulated garlic is a perfect substitute – just use the same amount. In a pinch, you could use 1/2 tablespoon of garlic salt, but remember to reduce the regular salt in the recipe.
• Onion powder: Granulated onion can be used in equal amounts. If you don’t have either, dried minced onion (ground in a spice grinder) works too – use 2 tablespoons.
• Dried herbs: For oregano, thyme, or parsley, you can swap between these or use Italian seasoning as a substitute for any of them. If using fresh herbs instead of dried, triple the amount called for.
• Coarse salt: Regular table salt can work, but use only 1 tablespoon since it’s more concentrated. Kosher salt is also fine in equal amounts.

Watch Out for These Mistakes While Making

The biggest mistake when creating pot roast seasoning is not measuring your ingredients precisely – eyeballing the amounts can throw off the balance between sweet, savory, and salty flavors that make this blend perfect. Another common error is using old, stale spices that have lost their punch – check the dates on your dried herbs and replace any that are over 6 months old for the most flavorful results. To keep your seasoning fresh and clump-free, make sure all ingredients are completely dry before mixing, and store the blend in an airtight container away from heat and direct sunlight. For the best flavor development, try rubbing this seasoning onto your meat at least 4 hours before cooking (or ideally overnight) to allow the herbs and spices to really penetrate the meat.

What to Serve With Pot Roast?

When you’ve got a perfectly seasoned pot roast on the table, you’ll want some classic sides to round out your meal. The rich, savory flavors of pot roast pair wonderfully with creamy mashed potatoes or buttery egg noodles, which are perfect for soaking up all those tasty juices. Root vegetables like carrots, parsnips, and turnips are natural companions – just toss them right into the pot during the last hour of cooking to let them soak up all that flavor. For a touch of green, consider serving some simple steamed green beans or roasted Brussels sprouts on the side, and don’t forget a basket of warm dinner rolls to mop up any remaining sauce on your plate!

Storage Instructions

Keep Fresh: This homemade pot roast seasoning mix stays fresh and flavorful when stored in an airtight glass jar or spice container. Keep it in a cool, dry place like your pantry or spice cabinet, away from direct sunlight and heat. It’ll maintain its best flavor for up to 6 months.

Organize: I like to label my jar with the date I mixed the seasoning – it’s a simple trick that helps me keep track of freshness. If you notice the brown sugar starting to harden, just break up any clumps with a fork or spoon before using.

Double Batch: Feel free to double or triple this recipe! Having extra on hand makes weeknight cooking so much easier. Just remember that dried herbs and spices gradually lose their punch over time, so it’s best to make an amount you’ll use within 6 months.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 0-2 g
• Fat: 0-1 g
• Carbohydrates: 75-80 g

Ingredients

• 1/4 cup brown sugar (packed well to ensure accurate measurement)
• 2 tsp dried parsley (adds a touch of visual appeal)
• 1 1/2 tbsp onion powder
• 2 tbsp garlic powder (Borges brand is my favorite)
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp black pepper (freshly ground for best flavor)
• 1 1/2 tbsp coarse salt (Diamond Crystal Kosher Salt works great here)

Step 1: Combine Ingredients in a Jar

Gather all your desired ingredients for the pot roast seasoning.

Place them into a large glass container or a mason jar, ensuring there’s enough space to easily mix the spices.

Step 2: Mix the Spices

Use a spoon or a whisk to stir the spices together thoroughly inside the container.

Make sure all the individual spices are well combined to create a uniform rub.

Step 3: Store the Seasoning

Once mixed, seal the jar tightly with its lid.

Store the remainder of the seasoning mix in a dry, cool place, such as a pantry or cupboard, to preserve its freshness and flavor for future use.