Perfectly Seasoned Pot Roast for Cozy Nights without the salt!
Perfectly Seasoned Pot Roast Recipe
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As the cooler months approach, there’s nothing quite like the comfort of a warm, hearty meal to keep the chill at bay. This perfectly seasoned pot roast is a dish that my husband and I turn to time and again when we crave something cozy and satisfying. With its rich flavors and tender, melt-in-your-mouth beef, it’s the ultimate comfort food for fall and winter.
One of the things I love most about this recipe is that it makes enough for two meals, which is perfect for busy weeks. We enjoy it fresh out of the slow cooker or oven on the first day, and the leftovers are just as delicious when reheated the next day. It’s a meal that keeps on giving!
A Flavorful, Low Sodium Option
This recipe uses a combination of classic herbs and spices, along with unsalted cream of mushroom soup and unsalted beef bouillon, to create a rich, savory flavor without the added sodium. However, I do want to include a quick disclaimer: the sodium free bouillon I use does contain potassium chloride, which may not be suitable for everyone, particularly those with certain dietary restrictions. If you’re concerned about potassium chloride, feel free to omit the bouillon. The roast will still be deliciously seasoned with the other ingredients.
Ingredients You’ll Need:
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon celery seed
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 packet beef bouillon-sodium free
- 1 can (10.5 oz) unsalted cream of mushroom soup
- 1 cup unsalted beef broth
- 1 (3-4 lb) pot roast
Cooking Instructions:
- Season the Roast:
Start by mixing the dry seasonings—onion powder, garlic powder, celery seed, basil, parsley, black pepper, and thyme. If you’re using the unsalted bouillon, mix it in with the other seasonings. - Prepare for Cooking:
Place the roast in your slow cooker or a roasting pan. Add seasoning mix and bay leaves. Pour the cream of mushroom soup over the top, spreading it evenly. Add the beef broth around the roast to keep it moist during cooking. - Cook Low and Slow:
Cook the roast on low in a slow cooker for 6-8 hours, or in an oven at 325°F for 3-4 hours, until it’s tender and easily shreds with a fork.
Serving Suggestions
This pot roast is incredibly versatile. You can serve it with mashed potatoes, roasted vegetables, or even on a bed of egg noodles. And don’t forget about those delicious leftovers—whether you enjoy them as a simple reheat or repurpose them into sandwiches, tacos, or baked potatoes, they’re just as satisfying the second time around.
Final Thoughts
There’s something special about a meal that not only fills you up but also warms you from the inside out. This perfectly seasoned pot roast does just that, making it a go-to recipe in our household during the colder months. Give it a try, and I’m sure it’ll become a favorite in your home as well!
Enjoy, and stay warm!
Did you try this Perfectly Seasoned Pot Roast?
I’d love to hear how it turned out for you! Please take a moment to rate this recipe and leave a comment below. Your feedback helps me improve and also helps others find this recipe.
Looking for more low-sodium comfort food recipes?
Be sure to check out some of my other favorites on the blog! Happy cooking!
Perfectly Seasoned Pot Roast-Without the Salt
Equipment
- 1 Slow Cooker
Ingredients
- 1 3-4 lbs chuck roast
- 1 tbsp Onion powder
- 1 tbsp Garlic Powder
- 1 tsp Celery Seed
- 1 tsp Basil
- 1 tsp Parsley
- 1 tsp Ground Pepper
- 1 tsp Thyme
- 2 Bay leaves
- 1 pkt Beef bullion- unsalted
- 1 can Cream of mushroom Soup- unsalted
- 1 cup Beef Broth- unsalted
Instructions
- In a small bowl, combine the onion powder, garlic powder, celery seed, basil, parsley, black pepper, and thyme.
- If using the unsalted bouillon, mix it in with the other seasonings.
- Place the roast in your slow cooker or roasting pan.
- Add seasoning mix and bay leaves.
- Pour the cream of mushroom soup over the top of the roast. Spread it out to cover the meat.
- Add the beef broth around the roast to keep it moist and flavorful during cooking.
- Cook on low in a slow cooker for 6-8 hours or in an oven at 325°F (165°C) for 3-4 hours, or until the roast is tender and easily shredded.
Notes
Tips & Tricks:
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Browning for Extra Flavor:
- Before slow cooking or roasting, sear the pot roast in a hot skillet with a bit of oil. This step locks in the juices and adds a deeper flavor to the final dish.
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Add Vegetables:
- For a complete meal, add chunks of potatoes, carrots, and onions around the roast in the slow cooker or roasting pan. They’ll soak up the seasoning and become perfectly tender.
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Adjusting Thickness:
- If you prefer a thicker gravy, remove the roast once cooked and stir in a slurry of cornstarch and water to the cooking liquid. Let it simmer until it thickens to your liking.
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Low and Slow:
- Cooking the roast on low heat for a longer time ensures that the meat becomes tender and easily shreds. It’s worth the wait!
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Leftover Ideas:
- Shred leftover pot roast and use it in sandwiches, tacos, or as a topping for baked potatoes. The flavors only get better the next day!
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No Salt Needed:
- This recipe is designed to be low-sodium without sacrificing flavor. The combination of unsalted bouillon, unsalted cream of mushroom soup, and a robust spice blend ensures a savory, satisfying roast.
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