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A pot roast is a comforting classic, and this single serving recipe ensures you can enjoy it without making a large amount. Perfectly cooked chuck roast is slowly braised in a flavorful beef broth with vegetables, creating a tender and delicious meal that’s just the right size. This small pot roast is an easy and satisfying choice for a simple yet hearty dish.
Why You’ll Love This Recipe
- Single Serving: Made for one person—no leftovers, no waste.
- Simple to Make: Uses basic ingredients and easy-to-follow steps.
- Tender and Flavorful: Slow simmering brings out rich, deep flavor.
- Comforting Meal: A classic, hearty dish that’s warm and satisfying.
- Easy to Customize: Adjust vegetables or seasonings to fit your taste.
I absolutely love this pot roast recipe. It brings all the comfort and richness of a slow-cooked meal without needing a large portion or a special occasion. The way the chuck roast becomes so tender as it simmers in the flavorful broth—it’s the kind of meal that feels like home. I’ve made this recipe countless times, and it never fails to remind me how satisfying a simple, well-made dish can be.
Enjoy with:
Ingredients
If you have any ingredients leftover from this small pot roast recipe, check out our Leftover Ingredients Recipe Finder.
- Beef: I use 8 ounces of chuck roast, a well-marbled cut that becomes tender and flavorful when braised. Brisket, sirloin, or round cuts can also be used. Leftover beef works well in recipes like Hungarian Goulash, Ropa Vieja or Beef Stew.
- Vegetables: Onion, celery, and carrot add natural sweetness and depth. You can also add potatoes, mushrooms, or turnips for variety. Use any extra vegetables in Split Pea Soup, Irish Stew, or Chicken and Dumplings.
- Garlic: Adds depth and enhances the overall flavor.
- Olive Oil: Used to brown the beef and build flavor.
- All-Purpose Flour: Thickens the broth into a rich sauce.
- Beef Broth: Adds richness. I use low sodium broth for better control over salt. Vegetable or chicken broth can be used for a lighter flavor. Use leftover broth in Shepherd’s Pie or Swedish Meatballs.
- Dried Rosemary: Adds earthy, aromatic flavor. Use fresh rosemary if you have it.
- Bay Leaf: Infuses the broth with a subtle earthy note.
- Kosher Salt and Black Pepper: Season the dish and enhance flavor. I use Diamond Crystal kosher salt for its lighter texture.
You might also enjoy trying our single serving Slow Cooker Pot Roast Recipe.
How To Make A Stovetop Pot Roast
These photos and instructions are here to help you visualize how to make this basic pot roast recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Pat the beef dry and cut it in half. Season with salt and pepper.
- In a 2-quart pot, heat the oil over medium heat. Brown the beef on all sides, about 1 to 2 minutes per side. Remove and set aside.
- Add the onion, celery, carrot, garlic, and a pinch of salt to the pot. Cook, stirring often, for 3 minutes.
- Stir in the flour and cook for 1 minute.
- Return the beef to the pot, placing it on top of the vegetables.
- Pour in the broth and add the bay leaf and rosemary. The broth should come about halfway up the beef—add more if needed.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3 1/2 hours, until the meat is tender and easy to shred with a fork.
Want to make this in a slow cooker? You can!
Check out our Slow Cooker Pot Roast recipe.
Expert Tips
- Brown the Meat Well: Sear the beef on all sides until deeply browned to build flavor.
- Use Low Sodium Broth: This gives you better control over the salt. Adjust seasoning at the end if needed.
- Be Patient: Simmer gently for 3 1/2 hours to ensure the beef becomes tender and flavorful.
- Use the Right Pot: A 2-quart pot works best. This recipe was developed and tested with that size.
- Taste and Adjust: Before serving, taste the broth and adjust the salt and pepper if needed.
Frequently Asked Questions
While this recipe is designed for one serving, if you do have leftovers, store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. Leftovers can also be frozen for up to 2 months. Let the roast cool before transferring to a freezer-safe container.
Yes, just double the ingredient amounts and cook in a 3-quart pot.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Pot Roast For One
Equipment
Ingredients
- 8 ounces beef chuck roast
- ½ teaspoon kosher salt -divided
- ¼ teaspoon coarsely ground black pepper
- ½ tablespoon olive oil
- ½ small onion -chopped (3 oz)
- 1 celery rib -chopped (1 oz)
- 1 medium carrot -chopped (2.5 oz)
- 2 cloves garlic -chopped
- ½ tablespoon all-purpose flour
- 1 cup low-sodium beef broth
- 1 bay leaf
- ¼ teaspoon dried rosemary
Instructions
- Pat the beef dry and cut it in half. Season with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper.
- In a 2-quart pot, heat the oil over medium heat. Brown the beef on all sides, about 1 to 2 minutes per side. Remove and set aside.
- Add the onion, celery, carrot, garlic, and ¼ teaspoon of salt to the pot. Cook, stirring often, for 3 minutes.
- Stir in the flour and cook, stirring constantly for 1 minute.
- Return the beef to the pot, placing it on top of the vegetables.
- Pour in the broth and add the bay leaf and rosemary. The broth should come about halfway up the beef—add more if needed.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3 1/2 hours, until the meat is tender and easy to shred with a fork.
- Use two forks to gently shred the beef so it absorbs the gravy. Transfer to a plate or bowl and serve on its own or with mashed potatoes, white rice, or brown rice.
Notes
- Brown the Meat Well: Sear the beef on all sides until deeply browned to build flavor.
- Use Low Sodium Broth: This gives you better control over the salt. Adjust seasoning at the end if needed.
- Be Patient: Simmer gently for 3 1/2 hours to ensure the beef becomes tender and flavorful.
- Use the Right Pot: A 2-quart pot works best. This recipe was developed and tested with that size.
- Taste and Adjust: Before serving, taste the broth and adjust the salt and pepper if needed.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I make this all the time but cut small slits in the roast and put pieces of garlic inside them. I also flour the roast before browning it. The flour and beef broth make a delicious medium thick gravy as it cooks.