Mrs Dash Pot Roast Seasoning Recipe: Bold Herb Blend for Slow-Cooked Depth

Creating a Mrs Dash-inspired pot roast seasoning transforms ordinary slow-cooked meat into restaurant-quality depth with just a few simple ingredients. This dry herb blend combines classic aromatics like thyme, rosemary, and garlic powder to build layers of savory flavor that develop beautifully during long cooking.

I developed this blend after years of testing what works best for pot roast—no fillers, no artificial flavors, just pure herbaceous punch.

The secret lies in balancing earthy and bright notes: dried thyme and rosemary provide that classic pot roast aroma, while garlic and onion powders add depth without overpowering. Black pepper brings just enough heat to wake up the flavors, and a pinch of salt ensures everything harmonizes.

Unlike store-bought blends, this version uses real herbs and no anti-caking agents, so you get pure, concentrated flavor in every tablespoon.

This seasoning mix is designed for simplicity—just sprinkle it directly onto your pot roast before slow cooking, and let the oven or slow cooker work its magic. The herbs will release their oils gradually, creating a rich, aromatic crust on the meat while infusing the juices with deep, savory notes.

One batch makes enough for multiple uses, and it keeps well in an airtight container for up to six months.

Perfect for beef, lamb, or even hearty vegetables, this blend elevates any slow-cooked dish. Whether you’re preparing a classic pot roast or experimenting with new recipes, this seasoning will become your go-to for adding professional-level depth to home cooking. Let’s get started with the ingredients you’ll need.

Ingredients for mrs dash pot roast seasoning

Nine simple herbs and spices create restaurant-quality pot roast flavor.

The thyme and rosemary are the heart of this blend—look for dried leaves at bulk sections or specialty stores like Penzeys. Fresh herbs won’t work here (they’ll turn to mush), so grab the dried versions. Costco or Trader Joe’s usually have good quality at reasonable prices. For the garlic and onion powders, McCormick or Badia brands stay fresh longer. The black pepper? Freshly grind it if you can—pre-ground loses punch fast. If you’re using this for lamb instead of beef, bump the coriander up to 1 tbsp for extra brightness.

No thyme? Dried oregano at half the amount works in a pinch, but it won’t be the same. Short on rosemary? Dried marjoram is a decent swap. Want more heat? Add ½ tsp cayenne or swap the paprika for smoked paprika. The mustard and coriander can be tricky to find—check the spice aisle near the Italian seasoning. If you can’t find ground coriander, cilantro powder works but has a different vibe. Store-bought blends often contain anti-caking agents, but this mix stays free-flowing for months in an airtight container.

This blend keeps for up to 6 months in a sealed glass jar in a cool, dark place. I like to portion it into smaller jars—one for the pantry, one for the slow cooker cabinet. The flavors actually improve slightly after a few weeks as the herbs mellow. For best results, sprinkle it directly onto the meat before slow cooking. If you’re using it for vegetables, add it at the halfway point of cooking to let the flavors develop properly. Make a double batch—you’ll want it on hand for all your slow-cooked meals.

Step-by-step instructions for Mrs Dash-style pot roast seasoning

Here’s how to blend these herbs and spices into a versatile seasoning mix.

Start by gathering all your ingredients and measuring them exactly as listed. I find using a small kitchen scale for the spices helps ensure accuracy, especially with the smaller measurements like the 0.5 tablespoon portions of ground mustard, coriander, and paprika. These precise amounts create that perfect balance of earthy, savory, and slightly smoky flavors.

Place the 2 tablespoons dried thyme and 1.5 tablespoons dried rosemary in a medium-sized mixing bowl. I like to use a fine-mesh strainer to break up any larger rosemary sprigs if they’re not already finely chopped. This ensures even distribution throughout your seasoning blend. The thyme and rosemary will form the aromatic backbone of your mix.

Next, add the 1.5 tablespoons garlic powder, 1.5 tablespoons onion powder, 1 tablespoon black pepper, and 1 teaspoon sea salt to the bowl with the dried herbs. I always use freshly ground black pepper and fine-grain sea salt—this makes a noticeable difference in the final flavor. Give everything a quick stir with a fork to start combining the ingredients.

Here’s where the magic happens: add the 0.5 tablespoon ground mustard, 0.5 tablespoon ground coriander, and 0.5 tablespoon paprika. The mustard adds subtle depth, the coriander brings a bright citrusy note, and the paprika contributes that wonderful smoky quality. I prefer smoked paprika for this blend, as it enhances the slow-cooked meat flavors beautifully. If you’re using regular paprika, you might want to add an extra pinch of smoked paprika for that authentic touch.

Use a whisk or fork to thoroughly combine all ingredients. I find that whisking works best for breaking up any potential clumps and ensuring each spoonful has an even balance of all components. Mix for about 1-2 minutes until the blend looks completely uniform and you can’t see any distinct piles of individual spices.

Here’s the thing—this blend works best when all the flavors are well integrated. Take a moment to smell the mixture; you should detect notes of thyme and rosemary with underlying garlic, onion, and that subtle smokiness from the paprika. If you’re making this for pot roast, you’ll want to use about 2-3 tablespoons of this blend per pound of meat. The seasoning will penetrate the meat beautifully during the slow cooking process, creating that rich, aromatic crust and deeply flavorful meat.

Transfer your finished seasoning blend to an airtight container. I prefer glass jars with tight-sealing lids for this purpose—they keep out moisture and maintain the freshness of the spices. Label your container clearly with the contents and date, as this blend keeps best for about 6 months when stored in a cool, dark place.

This seasoning mix is incredibly versatile—use it on pot roasts, beef stews, or even as a rub for grilled meats. The key to its success lies in the balance of these specific herbs and spices. Each component plays a crucial role: the thyme and rosemary provide aromatic depth, the garlic and onion powders add savory notes, while the black pepper and sea salt enhance the overall flavor profile. The mustard, coriander, and paprika bring complexity that makes this blend truly special.

Storing and reheating this recipe

Pantry Storage Tips

Store your pot roast seasoning in an airtight glass jar with a tight-sealing lid to preserve freshness. I recommend using a mason jar—they’re sturdy and keep light out, which helps maintain the herbs’ potency.

Place it in a cool, dark pantry corner away from heat sources like the stove or oven. The blend stays flavorful for up to 6 months, but I’ve noticed it peaks in flavor after about 2-3 months as the herbs mellow and integrate. 🌿

Freezing for Longevity

For extended storage beyond 6 months, freeze your seasoning in small portions using ice cube trays or mini muffin liners. Once frozen, transfer the cubes to a ziplock freezer bag and label with the date.

This method works perfectly for keeping the spices fresh for up to 1 year without losing flavor intensity. Just thaw in the fridge overnight before using. I keep a backup batch frozen so I always have fresh seasoning on hand. ❄️

Reheating Seasoned Meat

If you’ve pre-seasoned meat and need to reheat it, use the stovetop method for best results. Place the meat in a heavy-bottomed skillet with 2 tablespoons of beef broth and cover with a lid.

Heat over medium-low heat for 10-15 minutes, stirring occasionally, until reaching 165°F internal temperature. The broth prevents drying while reactivating the seasoning’s aromatic oils. 🔥

Reviving Dull Seasoning

If your seasoning mix loses potency over time, revive it by adding ½ teaspoon of fresh lemon zest or 1 teaspoon of smoked paprika to a fresh batch. The citrus brightens the flavors, while the paprika adds smoky depth.

I also like to toast the dried herbs in a dry skillet over low heat for 1-2 minutes before mixing to reactivate their essential oils. This trick works wonders for bringing back that fresh-from-the-jar flavor. 💡

Portioning for Convenience

Divide your seasoning into small jars (like 1-ounce portion jars) for easy access during cooking. I keep one jar by my slow cooker and another in the fridge for quick meal prep. This way, you won’t have to measure every time—just grab and sprinkle.

For pot roast, 2 tablespoons per pound of meat is ideal, so portion accordingly. Label each jar with the date and contents to track freshness. ✨

Using with Frozen Meat

When using this seasoning with frozen pot roast, apply it directly to the meat before thawing. The spices will cling better and penetrate more evenly during the slow cooking process. If your meat is already thawed, pat it dry first to help the seasoning adhere.

For frozen beef, plan for an extra 30-45 minutes of cooking time to ensure even seasoning distribution throughout the meat. 🥩

Frequently asked questions