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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:
If you’ve tried this single serving 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 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.
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!