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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 pot roast is an easy and satisfying choice for a simple yet hearty dish.
Enjoy your stovetop pot roast with creamy mashed potatoes, fluffy rice, golden and crunchy hush puppies, or rich and indulgent mac and cheese.
Why You’ll Love This Recipe
- Perfect Portion: Just the right size for one person, eliminating leftovers.
- Easy to Make: Simple steps and basic ingredients make it accessible for everyone.
- Flavorful: Slow braising ensures a tender and flavorful roast.
- Comforting: A pot roast is classic comfort food.
- Customizable: Easy to tweak ingredients to suit your preferences.
This single serving pot roast is designed to bring the full experience of a hearty, home-cooked meal to your table in a perfectly sized portion. The chuck roast is slowly braised in a rich, aromatic broth, ensuring each bite is tender and bursting with flavor. This recipe uses common ingredients, making it accessible and convenient, yet it delivers the deep, comforting flavors you crave. With no leftovers to worry about, you can enjoy a delicious and satisfying pot roast tailored just for you.
You might also enjoy trying our single serving Slow Cooker Pot Roast Recipe.
Ingredients
If you have any ingredients leftover from this simple pot roast recipe, check out our Leftover Ingredients Recipe Finder.
- Beef: Chuck roast is the best cut of beef for pot roast due to its marbling, which renders it tender and flavorful when braised. However, brisket, top or bottom round, and sirloin can also be used if preferred. I use 8 ounces of chuck roast in this recipe. If you have any leftover beef, consider using it to make Ropa Vieja or Beef Stew.
- Onion, Celery, Carrot: These are the basic vegetables used in many pot roast recipes, adding sweetness and depth. You can enhance the dish further by adding red potatoes or fingerling potatoes, turnips, and mushrooms. If you’ve got leftover vegetables, use them in Split Pea Soup, Irish Stew, or Chicken and Dumplings.
- Garlic: Provides a robust and aromatic base, enhancing the overall depth and complexity of the flavors in the pot roast.
- Olive Oil: Used for browning the meat, which adds depth and a rich flavor to the dish.
- All-Purpose Flour: Helps to thicken the broth, creating a rich and luscious sauce.
- Beef Broth: Typically used for its rich flavor. However, vegetable broth or chicken broth can be substituted for a lighter taste. I prefer using low sodium broth so I can have better control over the sodium content. Leftover broth can be used in Shepherd’s Pie or Swedish Meatballs.
- Dried Rosemary: Adds a fragrant, earthy taste. A sprig or two of fresh rosemary can be used as a substitute.
- Bay Leaf: Adds a subtle earthy flavor to the broth.
- Kosher Salt and Black Pepper: Essential for seasoning the beef and enhancing overall flavors.
How To Make Pot Roast For One
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 roast dry with paper towels, then cut it in half. Season the beef with salt and pepper.
- Heat the oil in a 2-quart pot over medium heat. Brown the beef on all sides until a golden crust forms, about 1 to 2 minutes per side. Remove the roast from the pot.
- Add the chopped onions, celery, carrot, and garlic to the pot along with a pinch of salt. Cook, stirring frequently, for 3 minutes.
- Add the flour and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
- Place the roast on top of the vegetables in the pot.
- Pour in the beef broth and add the bay leaf and dried rosemary. The liquid should come about halfway up the sides of the roast, so add a little more broth if necessary.
- Bring to a boil, then reduce the heat to low. Cover and simmer gently on the stove for 3 1/2 hours, until the meat is tender and pulls apart easily with a fork.
We’ve already listed a few dishes to enjoy with your pot roast, but also consider serving it with creamy mashed potatoes, crusty French bread, perfect for dipping into the flavorful sauce. Buttered noodles or a crisp green salad with a light vinaigrette are also great options.
You might also enjoy trying our single serving Slow Cooker Pot Roast Recipe.
Expert Tips
- Brown the Meat Thoroughly: Ensure the beef develops a deep golden crust by browning it on all sides. This step is crucial for adding depth of flavor to the dish.
- Use Low Sodium Broth: Consider using low sodium beef broth to control the saltiness of your pot roast. You can always adjust the seasoning later.
- Don’t Rush the Cooking Process: Slow and steady wins the race. Simmering the roast gently for 3 1/2 hours ensures the meat becomes tender and absorbs all the flavors.
- Choose the Right Pot: Use a 2-quart pot for this single serve pot roast recipe. This size is recommended as the recipe was developed and tested specifically for it.
- Adjust Seasoning at the End: Taste the broth and adjust salt and pepper to your liking just before serving to ensure perfect seasoning.
Frequently Asked Questions
Yes! You might like to use our slow cooker pot roast recipe.
Absolutely. Add 1 small cubed Yukon potato or 1 or 2 small red potatoes along with the vegetables.
Store in an airtight container in the refrigerator for up to 3 days.
If you have leftovers, reheat them slowly on the stove to avoid drying out.
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:
If you’ve tried this single serving stovetop pot roast recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 roast dry with paper towels, then cut it in half. Season all sides of the beef with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper.
- Heat the oil in a 2-quart pot over medium heat. Brown the beef on all sides until a golden crust forms, about 1 to 2 minutes per side. Remove the beef roast from the pot.
- Add the chopped onions, celery, carrot, and garlic to the pot along with the remaining ¼ teaspoon of salt. Cook, stirring frequently, for 3 minutes.
- Add the flour and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
- Place the roast on top of the vegetables in the pot.
- Pour in the beef broth and add the bay leaf and dried rosemary. The liquid should come about halfway up the sides of the roast, so add a little more broth if necessary.
- Bring to a boil, then reduce the heat to low. Cover and simmer gently on the stove for 3 1/2 hours, until the meat is tender and pulls apart easily with a fork.
- Using two forks, gently pull apart the beef to allow it to absorb the gravy. Transfer the shredded beef to a bowl or plate, and enjoy it on its own or served with mashed potatoes, white rice, or brown rice.
Notes
- Brown the Meat Thoroughly: Ensure the beef develops a deep golden crust by browning it on all sides. This step is crucial for adding depth of flavor to the dish.
- Use Low Sodium Broth: Consider using low sodium beef broth to control the saltiness of your pot roast. You can always adjust the seasoning later.
- Don’t Rush the Cooking Process: Slow and steady wins the race. Simmering the roast gently for 3 1/2 hours ensures the meat becomes tender and absorbs all the flavors.
- Choose the Right Pot: Use a 2-quart pot for this single serve pot roast recipe. This size is recommended as the recipe was developed and tested specifically for it.
- Adjust Seasoning at the End: Taste the broth and adjust salt and pepper to your liking just before serving to ensure perfect seasoning.
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.
This Pot Roast sounds Delicious, can I do all the steps and then put it in a Crock Pot?
We recommend using our Slow Cooker Pot Roast recipe which has been developed for a slow cooker: https://onedishkitchen.com/slow-cooker-pot-roast/
Sorry, didn’t see the post below about cooking it in a crockpot.
Can this recipe be used in a small crock pot?
Yummmmmmmmmmmmmmmmmmmm
Sounds like what I have been waiting for, but wonder if I
could I use sirloin for this? I have several piece of
sirloin steak
Absolutely!
I am so excited for this small recipe. Haven’t bought any roasts because I didn’t want to cook whole thing. My question is if I wanted to do in slow cooker, would low on 3 hrs be doable or suggestion?
I’m so glad you’re excited about the recipe! Yes, you can absolutely make a pot roast in the slow cooker. I actually have a specific Slow Cooker Pot Roast recipe with slightly different ingredients that you might find helpful. Here’s the link: https://onedishkitchen.com/slow-cooker-pot-roast/. I’d recommend following that recipe for the best results. Thanks for your comment.
Could this be done in the oven?
While you can cook a pot roast in the oven, we didn’t test this recipe that way. We recommend the stovetop because it’s challenging to find a small, oven-safe pot with a lid that’s just the right size for a single serving. We also try to keep things simple by using common kitchen tools that most people already have. If you want to give it a try in the oven, just be sure to use an oven-safe pot with a lid.
Good afternoon Joni,
I thoroughly enjoy the wonderful recipes that you are sending along. One question re: Pot Roast for one is: Can I cook this roast in a slow cooker or just on the stove.
Many thanks, I plan on trying this new recipe.
I’m so glad you’re enjoying the recipes—thank you for your kind words! Yes, you can absolutely cook the pot roast in a slow cooker. I actually have a Slow Cooker Pot Roast recipe that’s perfect for this. Here’s the link: https://onedishkitchen.com/slow-cooker-pot-roast/ . I hope you enjoy trying it out!
When you cut the roast in half, are you then cooking both halves for this recipe or freezing half?
We use an 8-ounce piece of chuck roast in this recipe, and we cut it in half so it fits comfortably in the 2-quart pot. Both halves are used in the recipe, so you’ll be cooking the entire 8 ounces. This ensures the meat cooks evenly and comes out tender and delicious. I hope you enjoy the pot roast!
Can this be cooked in a crockpot/slow cooker? If so, how? Thanks.
I’m thrilled you’re excited to try the recipe! Yes, you can definitely make a pot roast in the slow cooker. I actually have a Slow Cooker Pot Roast recipe that’s tailored for that method, with a few ingredient differences. Here’s the link: https://onedishkitchen.com/slow-cooker-pot-roast/. I’d suggest using that recipe to ensure it turns out just right.
You are welcome.
Terrific recipe.
Thank you!