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This mini slow cooker pot roast recipe features a small roast, delivering tender, flavorful beef with perfectly cooked vegetables in a rich gravy. It’s an easy, hands-off meal made in a mini crock pot, perfect for one person and full of comforting, hearty flavors.
Featured Comment
“Absolutely delicious!!”
– Anna
Why You’ll Love This Recipe
- Easy to Make: Requires just a few ingredients and simple steps.
- Adaptable: Adjust seasonings and vegetables to your preference.
- Effortless Cooking: The slow cooker does the work for you.
- Single Serving: Made for one, with no excess waste.
- Balanced Meal: Packed with protein and vegetables.
- Hearty & Flavorful: A warm, satisfying dinner.
There’s something so satisfying about a slow-cooked pot roast, and this recipe is one I turn to when I want a warm, hearty meal with minimal effort. The beef becomes incredibly tender as it simmers in a rich, flavorful broth, absorbing all the goodness from the onions, carrots, and seasonings.
It fills the kitchen with the most inviting aroma and delivers deep, comforting flavors in every bite. This pot roast is proof that a simple, well-seasoned meal can be incredibly rewarding.
Looking for more mini crock pot recipes? Try our mini slow cooker ribs, mini slow cooker Italian chicken, mini crock pot white chicken chili, and small slow cooker meatloaf – easy, flavorful, and made for one.
Ingredients
If you have any ingredients leftover from this mini crockpot pot roast recipe, check out our Leftover Ingredients Recipe Finder.
- Seasonings (Salt, Black Pepper, Garlic Powder, Onion Powder, Italian Seasoning): This is the blend I use to season the beef before searing. The salt and black pepper are essential, while the garlic powder and onion powder add depth. Italian seasoning brings extra flavor, but if you don’t have it, just use one or two herbs like oregano, basil, thyme, or rosemary instead.
- Boneless Chuck Roast: An 8-ounce cut is ideal for this recipe, delivering tender, flavorful results when slow-cooked. Other cuts like brisket or round roast can work as well. Leftover chuck roast can be used in Hungarian goulash for one or slow cooker ropa vieja.
Freezing Leftover Chuck Roast
If you have extra raw chuck roast, wrap it tightly in plastic wrap or freezer paper, then double-wrap with foil or place in a freezer bag, removing as much air as possible. Store in the freezer for up to 3 months for the best quality. When ready to use, thaw it in the refrigerator for the best texture and flavor.
- Avocado Oil: Used for browning the roast due to its high smoke point and rich flavor. Can be substituted with canola, vegetable, or olive oil, or even butter.
- Onions, Celery, and Carrots: These vegetables add depth and texture to the pot roast. You can swap in other vegetables like bell peppers or extra potatoes if desired. Extra vegetables can be used in single serving split pea soup, chicken and dumplings for one, or a small batch of tomato sauce.
- Potatoes: Two small red potatoes hold up well in the slow cooker. Yukon Gold or russet potatoes also work, but larger ones should be cut into smaller pieces for even cooking. Extra potatoes? Try them in small sheet pan steak and potatoes, German potato salad for one, or a roasted potato and asparagus crustless quiche.
- Garlic Cloves: Three whole cloves infuse the dish with a bold, aromatic flavor. For extra richness, insert garlic cloves into small slits in the roast before cooking.
- Beef Broth: Forms the flavorful base of the dish and helps tenderize the meat. Vegetable or chicken broth can be used as alternatives if needed. Leftover broth is great for recipes like pepper steak for one or taco soup for one.
- Cornstarch and Water: Used to thicken the gravy into a smooth, velvety consistency. If cornstarch isn’t available, mix flour with water to create a lump-free slurry.
Recipe Variations
This small pot roast recipe can be easily customized to suit your taste. Here are a few simple ways to change it up:
- Add Red Wine: Stir in a splash of red wine for a richer, more robust flavor.
- Use Fresh Herbs: Toss in rosemary, thyme, or a bay leaf for extra depth.
- Include Mushrooms: Add sliced mushrooms for a hearty, earthy element.
- Make It Spicy: Mix in a chopped chili pepper or a pinch of red pepper flakes.
- Add a Sweet Touch: Stir in chopped apples and a dash of cinnamon for a sweet-savory balance.
How To Cook A Pot Roast In A Mini Slow Cooker
These 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!
No slow cooker?
Check out our Stovetop Pot Roast recipe instead!
Expert Tips
- Read First: Review the recipe and Ingredient Notes before starting. Having everything prepped makes cooking smoother.
- Sear for Flavor: Don’t skip searing, it creates a flavorful crust and enhances the taste of the roast.
- Let the Seasoning Set: After seasoning, let the meat sit for a few minutes to absorb the flavors before searing.
- Boost Garlic Flavor: Inserting whole garlic cloves into the roast infuses it with rich, deep garlic flavor as it cooks.
Serving Suggestions
This slow cooker pot roast is satisfying on its own, but a simple side can make it even better:
- Mashed Potatoes For One: Creamy and perfect for soaking up the gravy.
- Sautéed Green Beans: A fresh, crisp contrast to the rich flavors.
- Small Loaf of French Bread: Great for dipping into the savory broth.
- Red Wine: Pair with Cabernet Sauvignon or Merlot for a bold complement.
Frequently Asked Questions
While you can skip it, searing adds flavor and helps create a rich crust on the roast, so it’s highly recommended.
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.
Yes, you can double this small slow cooker recipe. If you double this recipe use a 3 to 3-½ quart slow cooker.
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!
Mini Slow Cooker Pot Roast
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
- Place sliced onions, celery, carrots, and potatoes in a 1.5 or 2-quart slow cooker.
- In a small bowl, combine pepper, Italian seasoning, garlic powder, onion powder, and salt. Set aside.
- Pat the beef dry with paper towels and rub the seasoning mix evenly over all sides.
- 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.
- 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.
- 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 on low for 8 hours or on high for 4 hours.
- In a small bowl, mix cornstarch and water until smooth.
- 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.
- Use two forks to tear the beef into smaller pieces and stir it into the gravy.
- Transfer the pot roast and vegetables to a bowl, and enjoy!
Notes
- Read First: Review the recipe and Ingredient Notes before starting. Having everything prepped makes cooking smoother.
- Sear for Flavor: Don’t skip searing, it creates a flavorful crust and enhances the taste of the roast.
- Let the Seasoning Set: After seasoning, let the meat sit for a few minutes to absorb the flavors before searing.
- Boost Garlic Flavor: Inserting whole garlic cloves into the roast infuses it with rich, deep garlic flavor 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.
My my that was wonderful, I know I could cook? But your results say: you can cook😏
The meat was so tender and well seasoned, the potatoes and carrots were cooked perfectly. Ie even have enough for lunch tomorrow. thank you for this recipe.
It’s good, but for me I would leave out the Garlic. I add a small bay leaf, and some beef base. It wasn’t thick enough for me so I add some more slurry and kept the cover off for 15 more minutes and. continued to cook on high. makes enough for two or for leftovers. I would make it again if the meat has a lots of fat trim before cooking. Didn’t have red potatoes so used Russet potatoes and it worked out fine.
very good