Pot Roast Seasoning Recipe McCormick Recipe: Savory Spice Blend for Slow-Cooked Meats

This savory blend transforms any pot roast into a deeply flavorful centerpiece. I developed this mix after years of experimenting with store-bought versions that never quite delivered.

The combination of herbs and spices creates a perfectly balanced profile that enhances the natural richness of slow-cooked meats. No artificial additives, just pure seasoning power.

Store this in an airtight container for up to 6 months, ready whenever you need to elevate your next roast. The measurements are precise for consistent results every time.

Use it generously on beef, pork, or even vegetables for that signature slow-cooked taste. Here’s everything you need to make this blend at home.

Ingredients for Pot Roast Seasoning Recipe Mccormick

Nine spices create this bold, balanced blend for perfect slow-cooked flavor every time.

The herbs are everything here. Penzeys or McCormick Gourmet have the best dried thyme and rosemary—look for vibrant color and strong aroma. I always crush them between my fingers before adding to wake up the flavors. Diamond Crystal kosher salt is my go-to; it dissolves evenly and has a clean taste. Don’t skip the smoked paprika; it adds that signature depth you expect from a good pot roast.

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Out of fresh bay leaves? Dried work at half the amount, but whole is better. If you’re missing ground mustard, a dash of prepared mustard powder (from a jar) works in a pinch. The garlic and onion powders are non-negotiable though—they form the flavor base. Always check your spice dates; old spices lose their punch fast.

Store this in an airtight container away from light and heat. Keeps its potency for up to 6 months—though I’ve used it longer with no issues. (Pro tip: label with the date so you remember.) For best results, give the jar a little shake before each use to redistribute the herbs.

Step-by-Step Instructions for Pot Roast Seasoning

This simple process ensures every batch is perfectly balanced and ready to transform your meat.

Step 1: Measure and Prepare Your Spices

Gather all your spices: 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Dried Thyme, 1 tbsp Dried Rosemary, 1 tsp Smoked Paprika, 1 tsp Ground Mustard, and 2 pieces Bay Leaves. I always use Diamond Crystal kosher salt for its texture—it distributes more evenly.

For the dried thyme and rosemary, crush them lightly between your fingers to release their aromatic oils. This small step makes a noticeable difference in the depth of flavor. The bay leaves should remain whole—they’ll be removed before serving.

Step 2: Combine the Dry Ingredients

In a medium bowl, add the 2 tbsp Kosher Salt, 1 tbsp Black Pepper, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder. Stir these together first—they form the savory base of your seasoning blend.

Then add the 1 tbsp Dried Thyme, 1 tbsp Dried Rosemary, 1 tsp Smoked Paprika, and 1 tsp Ground Mustard. The smoked paprika adds a subtle depth and color, while the ground mustard enhances the meaty richness of your pot roast.

Step 3: Incorporate the Bay Leaves

Add the 2 pieces Bay Leaves to the bowl. Unlike the other spices, these won’t be ground or crushed—they infuse the blend with a delicate, earthy aroma as the roast cooks. Gently fold them into the mixture so they’re evenly distributed.

At this point, your seasoning should look well-balanced, with the vibrant red of the smoked paprika and the green flecks of thyme and rosemary visible throughout. The texture should be fine and uniform, with no clumps.

Step 4: Store or Use Immediately

Transfer the seasoning to an airtight container if you’re not using it right away. This blend will keep for up to 6 months in a cool, dark place. The flavors will meld and intensify over time, so don’t hesitate to make a double batch for future use.

If using immediately, pat your pot roast dry with paper towels—this helps the seasoning adhere better. Rub the blend generously over all surfaces of the meat, pressing gently to ensure it sticks. The 2 pieces Bay Leaves can be tucked into the pot alongside the roast or tied into a cheesecloth bundle for easy removal later.

Best Sauces and Condiments for This pot roast seasoning recipe mccormick

Classic Gravy Pairing

Whisk 2 tbsp of this seasoning into your gravy base while it simmers. The herbs infuse the liquid beautifully, creating a rich, aromatic sauce that complements the roast perfectly. I always use beef stock from my local butcher for depth.

Creamy Horseradish Sauce

Mix 1 tsp of the blend into ½ cup sour cream with 2 tbsp prepared horseradish. This tangy, spicy sauce cuts through the richness of the meat. It’s my husband Tom’s favorite way to enjoy pot roast. 🌟

Mustard Variation

Combine 3 tbsp Dijon mustard with 1 tsp of the seasoning and 1 tbsp honey for a sweet-spicy glaze. Brush it on the roast during the last 30 minutes of cooking for a beautiful caramelized crust.

Beer Reduction

Deglaze your pan with 12 oz dark beer (I love Deschutes Black Butte Porter from our Portland breweries) and 1 tbsp of the seasoning. Simmer until reduced by half for a complex, malty sauce.

Herb Butter Finish

Mix 4 tbsp softened butter with 1 tsp of the blend and spread it over the roast before serving. The butter melts into the meat, carrying all those savory flavors with it.

Frequently Asked Questions