ROAST BEEF SEASONING RECIPES

Name: All Purpose Beef Seasoning Mix
Prep time: 10 min
Total time: 10 min
Yield: 1 cup, 12 serving(s)
Ingredients: 1/4 cup salt substitute; 1/4 cup paprika; 1 1/2 tablespoons garlic powder; 1 1/2 tablespoons onion powder; 1 1/4 tablespoons red pepper flakes; 1 tablespoon white pepper; 1 tablespoon finely ground black pepper; 1 teaspoon dry mustard; 1 teaspoon sweet basil; 1/4 teaspoon bay leaf powder; 1/8 teaspoon thyme

ALL PURPOSE BEEF SEASONING MIX RECIPE - FOOD.COM

All Purpose Beef Seasoning Mix Recipe - Food.com image

Make and share this All Purpose Beef Seasoning Mix recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cup, 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup salt substitute
1/4 cup paprika
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/4 tablespoons red pepper flakes
1 tablespoon white pepper
1 tablespoon finely ground black pepper
1 teaspoon dry mustard
1 teaspoon sweet basil
1/4 teaspoon bay leaf powder
1/8 teaspoon thyme

Steps:

Mix all ingredients together well.
Store tightly covered in a glass jar for use as needed.
Use as you would any seasoning mix, and do not add extra salt to the dish without tasting it first.

Nutrition Facts : Calories 19.4, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 2, CarbohydrateContent 3.9, FiberContent 1.5, SugarContent 0.9, ProteinContent 0.9

HOMEMADE POT ROAST SEASONING RECIPE | THE NEST - THE NEST

Homemade Pot Roast Seasoning Recipe | The Nest - The Nest image

The two most important elements needed to ensure your pot roast is a success are seasonings and cooking time. Seasonings bring out the vibrancy of the flavors of the food, and with a dish like pot roast, this means going beyond salt and pepper. Choosing a complementary mixture of spices and ingredients can turn your meat and vegetables from so-so to absolutely scrumptious.

Provided by Beth Rifkin

Total Time 8 hours , 20 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 pounds chuck roast
4 tablespoons olive oil
3 tablespoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon parsley flakes
2 onions
8 carrots
4 medium yellow potatoes
3 cups beef broth
2 bay leaves
2 to 3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
2 to 3 sprigs fresh thyme (or 1 teaspoon dried thyme)

Steps:

Use paper towels to pat the chuck roast dry. Place the roast on a clean paper towel and cover all sides of the meat with the salt and pepper.
Remove the skins from the onions, and cut each onion in half. Wash the carrots under cool running water. You can peel the carrots or leave them unpeeled, depending on your preference. Cut the carrots into 2-inch slices. Rinse the potatoes, removing all dirt and sand, and slice each one into quarters.
Heat a large pot or Dutch oven over medium to high heat. Pour 3 tablespoons olive oil into the pot once it is warm.
Place a small piece of onion into the pot to see if the oil is hot; when the onion sizzles immediately upon contact, the oil is ready.
Use metal tongs to place the onions into the oil, flat side down. Once the onions are brown, flip them over to cook the other side. Once cooked, place the onions on a plate.
In the same pot, brown the carrots and potatoes. Stir them around with a wooden spoon until they take on a nice brown color. Once seared, remove the carrots and potatoes to a plate.
Pour the final tablespoon of olive oil into the pan and allow it to heat. Place the chuck roast into the pan, and cook for 1 minute. Flip the roast over, and sear the other side. Transfer the chuck roast from the pan to the slow cooker.
Add the onions, carrots and potatoes to the Crock-Pot. Sprinkle the garlic powder, onion powder and parsley flakes evenly over the meat and vegetables.
Keep the pan hot as you pour in 1 cup of the beef broth. Use a wooden spoon to scrape the bottom to deglaze the pan. Transfer the liquid into the slow cooker. Pour the remaining 2 cups of beef broth into the Crock-Pot.
Place the bay leaves, rosemary and thyme into the cooker. Cover and set the cooker to low. Cook the chuck roast for 8 hours.
When you get home from work, turn off the cooker, and remove the roast to a plate or cutting board. Slice the pot roast with a knife, or use two forks to shred the meat. It should fall apart without much effort.

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