This post may contain affiliate links. Please read our disclosure policy.
This single serving slow cooker pot roast recipe delivers tender, flavorful beef with perfectly cooked vegetables in a rich gravy. It’s an easy, hands-off meal made in a mini slow cooker, ideal for one person and full of comforting, hearty flavors.
Looking for more recipes for your mini slow cooker? Try our tender Ribs, flavorful Italian Chicken, hearty White Chicken Chili, and classic, homestyle Meatloaf. These recipes are simple, delicious, and perfectly portioned for one.
No slow cooker? Check out our Stovetop Pot Roast recipe instead!
Why You’ll Love This Recipe
- Easy to Make: This crockpot recipe comes together with just a few ingredients and simple steps.
- Customizable: Adjust the ingredients to suit your taste or dietary needs.
- Hands-Off Cooking: The slow cooker handles most of the work, freeing up your time.
- Perfectly Portioned: Designed for one person, so there’s no waste or extra leftovers.
- Nutritious: Filled with protein and vegetables for a well-rounded, satisfying meal.
- Comforting: A hearty, flavorful dish that’s perfect for a satisfying dinner at home.
Ingredients
If you have any ingredients leftover from this small crockpot pot roast recipe, check out our Leftover Ingredients Recipe Finder.
- Italian Seasoning, Garlic Powder, Onion Powder, Black Pepper, and Salt: This seasoning blend is used to coat the beef before searing, enhancing the natural flavors of the meat while adding a hint of Italian-inspired zest. If you don’t have Italian seasoning, try a mix of oregano, basil, thyme, and rosemary, or use Herbes de Provence.
- Boneless Chuck Roast: An 8-ounce cut is just the right size for this recipe. This tender and flavorful cut is ideal for slow cooking. Other cuts like brisket or round roast can also work. Leftover chuck roast can be used in recipes like Hungarian Goulash or Slow Cooker Ropa Vieja.
- Avocado Oil: Perfect for browning the roast, as it has a high smoke point and adds a rich flavor. You can substitute with canola, vegetable, or olive oil, or even butter.
- Onions, Celery, and Carrots: These vegetables provide a classic base for the pot roast, adding flavor and texture. Leftover vegetables can be used in recipes like Split Pea Soup or Chicken and Dumplings, and Tomato Sauce. Feel free to substitute with other vegetables like bell peppers or extra potatoes.
- Potatoes: Two small red potatoes are ideal for this recipe due to their waxy texture, which holds up well in the slow cooker. Yukon Gold or russet potatoes can also be used, but cut larger potatoes into smaller pieces to ensure even cooking. Use leftover potatoes in Sheet Pan Steak and Potatoes, German Potato Salad, or Roasted Potato and Asparagus Quiche.
- Garlic Cloves: I use three whole cloves to add a bold, aromatic flavor. For extra garlic richness, make small 1-inch slits in the roast with a sharp knife and insert a garlic clove into each slit. As the roast cooks, the garlic softens and infuses the meat, creating a rich, savory flavor and delightful bites of mellow garlic.
- Beef Broth: This provides a flavorful base and helps tenderize the roast. If needed, vegetable or chicken broth can be substituted. Leftover broth is great for recipes like Pepper Steak or Taco Soup.
- Cornstarch and Water: These thicken the gravy into a smooth, velvety consistency. If cornstarch isn’t available, use flour instead, but mix it with water first to create a lump-free slurry.
How To Freeze Chuck Roast
You’ll be using 8 ounces of chuck roast for this recipe and might have leftover raw meat. Here’s how to properly freeze it for future use:
Wrap the Meat: Tightly wrap the leftover chuck roast in plastic wrap or freezer paper, pressing the wrap directly against the surface of the meat to prevent air exposure.
Double Wrap for Protection: Add a second layer by wrapping the meat in aluminum foil or placing it inside a zip-top freezer bag. Be sure to remove as much air as possible if using a freezer bag.
Freeze: Store the wrapped chuck roast in the freezer. It will maintain its best quality for up to 3 months, but it can remain usable for a few additional months if properly stored, even though freezer burn may start to appear.
Thaw Safely: When ready to use, place the frozen chuck roast in the refrigerator to thaw gradually. This ensures the best flavor and texture for your next meal.
Recipe Variations
This small pot roast recipe is incredibly versatile. Here are some easy ways to customize it:
- Red Wine Variation: Add a splash of red wine to the broth for a richer, deeper flavor.
- Herbed Version: Toss in fresh herbs like rosemary, thyme, and bay leaves for an aromatic boost.
- With Mushrooms: Include sliced mushrooms for a hearty, earthy twist.
- Spicy Kick: Mix in a chopped chili pepper or a pinch of crushed red pepper flakes for a little heat.
- Sweet and Savory Twist: Add chopped apples and a dash of cinnamon for a touch of sweetness to balance the savory flavors.
How To Cook A Pot Roast In A Slow Cooker
These step-by-step photos and instructions help you visualize how to make this easy pot roast recipe in a slow cooker or Crockpot. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Vegetables: Place sliced onions, celery, carrots, and potatoes in a 1.5 or 2-quart slow cooker.
- Mix the Seasonings: In a small bowl, combine pepper, salt, Italian seasoning, garlic powder, and onion powder. Set aside.
- Season the Beef: Pat the beef dry with paper towels and rub the seasoning mix evenly over all sides.
- Sear the Beef: Heat oil in an 8 or 10-inch skillet over medium heat. Use slightly less oil if using an 8-inch skillet. Sear the beef until golden brown on all sides, about 2 minutes per side. Transfer the beef to a plate.
- Add Garlic to the Roast: Use the tip of a sharp knife to make 1-inch deep slits all over the top of the roast. Widen the slits with your fingers and insert garlic cloves into the meat as far as possible.
Pro Tip: This step infuses the roast with rich, savory garlic flavor. The cloves soften and mellow during cooking, creating delightful bites of garlic-infused meat.
- Assemble in the Slow Cooker: Place the beef on top of the vegetables in the slow cooker. Pour the broth over the roast and vegetables, then cover with the lid.
- Cook the Roast: Cook on low for 8 hours or on high for 4 hours.
- Prepare the Slurry: In a small bowl, mix cornstarch and water until smooth.
- Thicken the Gravy: Remove the beef from the slow cooker and transfer it to a plate. Stir the cornstarch slurry into the broth in the slow cooker until blended. Return the beef to the slow cooker and spoon some gravy over it. Cover and cook on high for 15 minutes to thicken the gravy.
Pro tip: If the gravy is too thin, whisk together more cornstarch and cold water, then stir it into the slow cooker and cook until thickened.
- Shred the Meat: Use two forks to tear the beef into smaller pieces and stir it into the gravy.
- Serve: Transfer the pot roast and vegetables to a bowl, and enjoy!
Expert Tips
- Prepare Ahead: Read through the full recipe and the Ingredient Notes section before starting. Gather all your ingredients to ensure everything is ready for smooth cooking. The details in this post are designed to help your pot roast turn out perfectly every time.
- Sear the Meat: Don’t skip searing! This step locks in flavor and creates a flavorful crust on the roast, which enhances the overall taste.
- Let the Seasoned Meat Rest: After applying the seasoning, let it sit on the meat for a few minutes before searing. This allows the flavors to fully absorb into the beef.
- Infusing with Garlic Cloves: Inserting whole cloves of garlic into the roast (as described in the instructions) adds a rich, deep garlic flavor that permeates the meat as it cooks.
Serving Suggestions
This slow cooker pot roast is a complete meal with tender beef and vegetables, but adding a side can make it even better. Try these options:
- Mashed Potatoes: Creamy and smooth, they pair perfectly with the rich gravy.
- Sautéed Green Beans: A fresh, lighter side that balances the hearty flavors.
- French Bread: Ideal for soaking up the savory broth.
- Red Wine: A glass of Cabernet Sauvignon or Merlot complements the rich, meaty flavors.
Frequently Asked Questions
Brisket or round roast work well, but chuck roast is the most tender and flavorful option for slow cooking.
While you can skip it, searing adds flavor and helps create a rich crust on the roast, so it’s highly recommended.
Absolutely! Feel free to add or substitute with vegetables like parsnips, bell peppers, or sweet potatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Yes, pot roast freezes well. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
I recommend using a a 1.5 or 2-quart slow cooker in our single serving slow cooker recipes.
More Mini Slow Cooker Recipes
If you loved this single serving pot roast, here are more mini slow cooker recipes to try:
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 easy 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!
Slow Cooker Pot Roast For One
Equipment
Ingredients
- ½ small onion -thinly sliced (3.5 ounces)
- 1 medium carrot -chopped (2.6 ounces)
- ½ celery rib -chopped (1.4 ounces)
- 2 small red potatoes -cut into quarters (4 ounces)
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- 8 ounces boneless chuck roast
- ½ tablespoon avocado oil or use canola oil or vegetable oil
- 3 cloves garlic -peeled
- 1 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the Vegetables: Place sliced onions, celery, carrots, and potatoes in a 1.5 or 2-quart slow cooker.
- Mix the Seasonings: In a small bowl, combine pepper, Italian seasoning, garlic powder, onion powder, and salt. Set aside.
- Season the Beef: Pat the beef dry with paper towels and rub the seasoning mix evenly over all sides.
- Sear the Beef: Heat oil in an 8 or 10-inch skillet over medium heat. Use slightly less oil if using an 8-inch skillet. Sear the beef until golden brown on all sides, about 2 minutes per side. Transfer the beef to a plate.
- Add Garlic to the Roast: Use the tip of a sharp knife to make 1-inch deep slits all over the top of the roast. Widen the slits with your fingers and insert garlic cloves into the meat as far as possible.
- Assemble in the Slow Cooker: Place the beef on top of the vegetables in the slow cooker. Pour the broth over the roast and vegetables, then cover with the lid.
- Cook the Roast: Cook on low for 8 hours or on high for 4 hours.
- Prepare the Slurry: In a small bowl, mix cornstarch and water until smooth.
- Thicken the Gravy: Remove the beef from the slow cooker and transfer it to a plate. Stir the cornstarch slurry into the broth in the slow cooker until blended. Return the beef to the slow cooker and spoon some gravy over it. Cover and cook on high for 15 minutes to thicken the gravy.Pro Tip: If the gravy is too thin, whisk together more cornstarch and cold water, then stir it into the slow cooker and cook until thickened.
- Shred the Meat: Use two forks to tear the beef into smaller pieces and stir it into the gravy.
- Serve: Transfer the pot roast and vegetables to a bowl, and enjoy!
Notes
- Prepare Ahead: Read through the full recipe and the Ingredient Notes section before starting. Gather all your ingredients to ensure everything is ready for smooth cooking. The details in this post are designed to help your pot roast turn out perfectly every time.
- Sear the Meat: Don’t skip searing! This step locks in flavor and creates a flavorful crust on the roast, which enhances the overall taste.
- Let the Seasoned Meat Rest: After applying the seasoning, let it sit on the meat for a few minutes before searing. This allows the flavors to fully absorb into the beef.
- Infusing with Garlic Cloves: Inserting whole cloves of garlic into the roast (as described in the instructions) adds a rich, deep garlic flavor that permeates the meat as it cooks.
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.
Have not tried this recipe yet, but I surely will. Glad to have found your site as I am alone now but love to cook. I half or even quarter many recipes, but some recipes don’t lend themselves to this. By the way, thanks for the memories. I remember my mother (many years ago) cutting a slit in her roasts for the garlic. Thank you for this site as I will be visiting often.
Thank you for your kind comment! I’m so glad you found the site and that the recipes are a good fit for you. Cutting a slit in the roast for garlic is such a wonderful touch—it’s great to hear it brought back memories of your mother’s cooking. I hope you enjoy the pot roast and look forward to hearing what you think of the recipes as you try them.
Excellent meal. I added a cheddar biscuit with my meal. Also I used stew meat and it turned out wonderfully. Can’t wait to try some of your other recipes. Thank you Lynn
I just turned on my mini crock pot with the beef stew first time making it and it smells good already lol hopefully it tastes as good as it smells
Hi Joanie! Can this recipe, and your other mini slow cooker recipes for one, be made in a 6 qt. slow cooker using your trick of putting a smaller vessel inside the larger one?
Yes, you can use a 6-quart slow cooker with an oven-safe bowl placed inside for our mini slow cooker recipes. Choose a bowl that fits inside your slow cooker—big enough to hold your meal but small enough to leave some space around it. For the best results, fill the bowl about two-thirds to three-quarters full to ensure even cooking.
Tastes so good! Made enough for 1 plus a leftovers meal 🙂
I have a 2 lb roast and I love leftover pot post!! I will just double the ingredients, and use the 3qt cooker, but how long should I cook it?
I love your recipes
Thank you.
Thank you for the kind words! You can cook the 2 lb roast for the same amount of time—either on low for 8 hours or on high for 4 hours. Doubling the ingredients should work perfectly, especially in your 3-quart cooker. Enjoy the leftovers!
I had a quick question (will update my review when I make this recipe this afternoon- so excited!) If I double the recipe and use the 2X recipe, can I still use a 1.5/2 quart crock pot? Thanks so much!
If you’re doubling the recipe, I recommend using a 3-quart slow cooker instead, as a 1.5-quart slow cooker will likely be too small to hold the increased ingredients comfortably. Enjoy making the pot roast, and I can’t wait to hear how it turns out!