Herbs for a Pot Roast


A delicious pot roast needs strong herbs to help bring out the meat's flavor. Season the meat before you begin cooking to bring out the most flavor. About an hour before the pot roast is done, add vegetables and sprinkle on a little more of the herbs. It is a good idea to make sure the vegetables have a good flavor too.


  • Thyme is an herb with a delicate taste and blends well with lemon, garlic and basil. The best way to use thyme with a pot roast is to use fresh sprigs of the herb on the top and bottom of the meat.


  • Rosemary is a complex herb with a woodsy flavor, almost like mint but with a hint of ginger in the finish. Rosemary is a perfect herb to use with a pot roast as it harmonizes with meat and cooks well when roasted. Rosemary is a very strong and distinctive flavor and tends to overpower other herbs, so be sure you want rosemary as the dominant herb in your pot roast. Use fresh sprigs of rosemary to add the most flavor.


  • Garlic is one of the best seasonings to use with a pot roast as it imparts flavor throughout the cooking process. Add cut cloves to the bottom and sides of the pot roast to incorporate the most flavor. You can also use whole garlic bulbs by chopping off the top and poking the bulb into the sides of the pop roast. When the roast is done, scoop out the garlic and spread it on fresh bread to accompany the pot roast.

Dry Mustard

  • Dry mustard, also known as powdered mustard, can add a different taste to a traditional pot roast. The powdered herb has a strong flavor so use it sparingly. If the sauce from the pot roast is important to you, mustard is a good herb to use as it works nicely in sauces and gravies.


  • Marjoram can be used in both dried or fresh form to flavor a pot roast. The herb has a delicate flavor and should not be added at the beginning of the cooking process to preserve the taste. Add marjoram when you add the vegetables to a pot roast. This will allow the herb to flavor the pot roast without overcooking.

Herbs de Provence

  • Herbs de Provence is a mixture of savory, fennel, basil, thyme, marjoram, rosemary and chervil. The herb mixture is commonly used in French cooking but it can be an easy way to add flavor to your pop roast. Sprinkle the herb blend generously onto the pot roast. Herbs de Provence is also delicious on the vegetables commonly served with a pot roast.

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