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Craving Comfort Food? Our Mini Slow Cooker Pot Roast recipe is the answer. Skip the before meal prep and savor a delicious, tender pot roast in just a few steps! This single serving recipe is perfect for busy weeknights or comfort food cravings. Simply throw in the ingredients and let your mini crock pot work its magic, delivering flavorful beef, hearty vegetables, and a rich gravy all in one pot. Enjoy a comforting classic without the leftovers!
Want more single serving mini slow cooker recipes? Try our succulent Ribs, robust Italian Chicken, savory White Chicken Chili, and homestyle Meatloaf. These easy recipes are perfect for a no-stress, delicious meal for one.
Table of Contents
- Why You’ll Love This Small Pot Roast Recipe
- What Is A Pot Roast?
- Ingredients
- Recipe Variations
- How To Make A Slow Cooker Pot Roast
- Expert Tips
- Serving Suggestions
- How To Freeze Chuck Roast
- Frequently Asked Questions
- More Mini Slow Cooker Recipes
- Ways To Use Leftover Ingredients
- Mini Slow Cooker Pot Roast Recipe
Why You’ll Love This Small Pot Roast Recipe
- Simple: This mini crock pot recipe only requires basic cooking skills and a handful of ingredients, making it accessible to all.
- Versatile: It can be easily modified to cater to your specific dietary needs or preferences.
- Convenient: The mini slow cooker does most of the work, allowing you more time for other activities.
- Perfect Portion Control: Serves one person perfectly, eliminating any worries about leftovers or waste.
- Nutritious: Packed with lean protein and veggies, this small pot roast is not just tasty but also loaded with essential nutrients. Enjoy a balanced meal in one pot!
- Comforting: The end product is a heartwarming, mouth-watering meal that feels like a big hug in a bowl.
What Is A Pot Roast?
A pot roast is a classic American dish where a large cut of beef is slowly cooked in a covered pot or slow cooker with vegetables and broth. The slow cooking process tenderizes the meat and enhances the flavors, resulting in a succulent, melt-in-your-mouth meal.
Ingredients
- Italian seasoning, garlic powder, onion powder, black pepper, and salt: Before searing, the beef is generously coated with this blend of seasonings. This seasoning mix not only enhances the meat’s natural flavors but also introduces an Italian-inspired zest, which gets beautifully amplified in the searing process. If you don’t have Italian seasoning, use a blend of dried herbs like oregano, basil, thyme, and rosemary, or substitute with Herbes de Provence.
- Boneless Chuck Roast: An 8-ounce cut is perfect for this recipe. Feel free to swap with other cuts like brisket or round roast. If you’ve got another small portion of chuck roast available to you, consider using it in Slow Cooker Ropa Vieja.
- Avocado oil: Used for browning the roast, contributing to its rich flavor. Canola oil, vegetable oil, olive oil, or even butter can be used as alternatives.
- Onions, Celery, and Carrots: These classic vegetables are essential in enhancing the flavor and texture of the pot roast. These vegetables are also key ingredients in our single serving recipes like Split Pea Soup and Chicken and Dumplings, as well as in our small batch Tomato Sauce. Feel free to replace them with your favorite vegetables, like bell peppers or additional potatoes, according to your preference.
- Potatoes: I use 2 small red potatoes in this recipe. Red potatoes have a waxy texture that holds up well in the slow cooker. You could substitute with other types of potatoes like Yukon gold or russet potatoes. If you’re using larger potatoes, remember to cut them into smaller pieces to ensure they cook evenly. Use leftover potatoes in Sheet Pan Steak and Potatoes, German Potato Salad, and Roasted Potato and Asparagus Quiche.
- Garlic cloves: I love the intense, aromatic flavor of garlic, so I use three cloves in this recipe. Here’s a little trick to infuse the roast with an even deeper garlic flavor: using the tip of a sharp knife, make small, 1-inch deep slits all over the top of the roast. Insert an entire clove into each slit. As the roast cooks, the garlic slowly permeates the meat, infusing it with a savory richness that garlic lovers will truly appreciate. Plus, as the cloves cook, they soften and mellow, creating a delightful surprise in each bite. This method of studding the roast with garlic not only elevates the taste of the pot roast but also enhances its aroma, making the entire cooking experience more enjoyable.
- Beef Broth: This helps to tenderize the roast and provides a base for the gravy. You could use vegetable or chicken broth as a substitute. If you’ve got any leftover broth, consider using it in Pepper Steak and Taco Soup.
- Cornstarch and Water: These are used to thicken the gravy. If cornstarch is not available, you can use flour as a thickening agent instead. Just remember to mix it with water to form a slurry before adding to avoid lumps.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
The beauty of a small pot roast is its versatility. Here are a few ideas to customize this recipe:
- Red Wine Pot Roast: Add a splash of red wine to the broth for added depth of flavor.
- Herbed Pot Roast: Include a bundle of fresh herbs like rosemary, thyme, and bay leaves.
- Pot Roast with Mushrooms: Add some sliced mushrooms to the slow cooker for an earthy twist.
- Spicy Pot Roast: Add a chopped chili pepper or some crushed red pepper flakes to give the dish a kick.
- Sweet and Savory Pot Roast: Add a touch of sweetness with some chopped apples and a dash of cinnamon.
How To Make A Slow Cooker Pot Roast
These step-by-step photos and instructions help you visualize how to make a pot roast in a slow cooker or in a small Crockpot. See the recipe box below for ingredient amounts and full recipe instructions.
- Place the sliced onions, celery, carrots, and potatoes in the bowl of a 1.5 or 2-quart slow cooker.
- In a small bowl, combine pepper, salt, Italian seasoning, garlic powder, and onion powder. Set this seasoning mix aside.
- Dry the beef with paper towels and season all sides with the prepared seasoning mix.
- Heat oil in an 8 or 10-inch skillet over medium heat. If using an 8-inch skillet, use slightly less oil than we recommend using in the recipe.
- Place the roast in the skillet and sear until golden brown on all sides, about 2 minutes per side. Remove the roast and transfer it to a plate.
- Make small slits, about 1 inch deep each, all over the top of the roast using the tip of a sharp knife. Use your fingers to widen the slits, then insert the garlic cloves as far into the meat as possible.
Pro Tip: This method infuses the meat with the delightful flavor of garlic. As the roast cooks, the garlic gradually seeps into the meat, imparting a savory richness that will delight garlic enthusiasts. The cloves themselves soften and mellow during cooking, providing a pleasing surprise in each bite. Studding the roast with garlic not only enhances the taste of the pot roast but also amplifies its appealing aroma.
- Place the beef in the slow cooker on top of the vegetables.
- 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 together cornstarch and water until smooth.
- Remove the beef from the slow cooker and place it on a plate.
- Add the cornstarch slurry to the slow cooker, mixing it with the beef broth until blended.
- Return the beef to the slow cooker and spoon some gravy over the beef. Replace the lid and continue cooking on high for 15 more minutes. This will thicken the gravy and allow the flavors to blend.
Pro tip: If your gravy is too thin, you can whisk together additional cornstarch with cold water and stir it into the slow cooker. Continue to cook on high until the gravy thickens.
- Tear the meat apart with two forks and stir it into the gravy.
- Transfer to a bowl and enjoy your slow cooker pot roast!
Expert Tips
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your pot roast comes out perfectly every time. It’s a good idea to fully understand the recipe and have everything ready before beginning.
- Searing: Don’t skip this step. Searing the roast before slow cooking helps to lock in the flavors and gives the meat a delicious crust.
- Seasoning: Allow the seasoning to sit on the meat for a few minutes before searing. This helps to enhance the flavors of the beef.
- Garlic: Insert whole cloves of garlic into the roast as described above. This infuses the roast with a delightful, deep garlic flavor.
Serving Suggestions
A slow cooker pot roast is a well-rounded meal on its own, with protein and vegetables cooked in one pot. However, pairing it with the right side can elevate your dining experience. Here are a few suggestions:
- Mashed Potatoes: The creamy texture pairs wonderfully with the tender beef and vegetables.
- Sautéed Green Beans: A lighter side dish that complements the rich flavors of the pot roast.
- French Bread: Perfect for sopping up the flavorful broth.
- Red Wine: A glass of Cabernet Sauvignon or Merlot complements the rich, meaty flavors of the pot roast beautifully.
How To Freeze Chuck Roast
If you’re using 8 ounces of chuck roast for your single serving recipe, you may have some leftover raw meat. To preserve this leftover chuck roast, follow these freezing steps:
- Wrap the Chuck Roast: Wrap the leftover meat tightly in plastic wrap or freezer paper, ensuring the wrapping is pressed against the meat’s surface.
- Add a Second Layer: Wrap another layer of aluminum foil around the meat or place it inside a zip-top freezer bag.
- Freeze the Chuck Roast: Properly packaged, the chuck roast can be frozen for at least 3 months. After this period, the meat may show signs of freezer burn but will remain usable for a few more months.
To Thaw the Chuck Roast: Place the frozen package in the refrigerator, allowing it to thaw gradually. This method ensures the best texture and flavor when you’re ready to use the chuck roast.
These instructions will help you make the most of your chuck roast purchase, minimizing waste and maximizing value in your single serving recipes.
Frequently Asked Questions
Yes, a good pot roast can be made with any cut of beef roast like brisket, round roast, or shoulder. However, chuck roast is ideal for slow cooking due to its marbling of fat which makes the roast tender and flavorful.
I recommend using a a 1.5 or 2-quart slow cooker in our single serving slow cooker recipes.
The pot roast is done when the beef is tender and falling apart. We recommend cooking it on Low for 8 hours or on High for 4 hours.
While it’s not absolutely necessary, searing the beef helps to lock in the flavors and gives the roast a delicious crust. It’s a step I highly recommend for the best flavor.
More Mini Slow Cooker Recipes
If you enjoyed our single serving slow cooker pot roast, you might want to explore other mini slow cooker and mini Crockpot recipes:
- Slow Cooker Ribs
- Slow Cooker Meatloaf
- Slow Cooker Italian Chicken
- Slow Cooker Sesame Chicken
- Slow Cooker Orange Chicken
- Slow Cooker Chicken Piccata
- Slow Cooker Chicken Burrito Bowl
- Slow Cooker Red Beans and Rice
- Slow Cooker White Chicken Chili
- Slow Cooker Apple Butter
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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.
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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 the sliced onions, carrots, celery, and potatoes in the bowl of a 1.5 or 2-quart slow cooker.
- In a small bowl, combine pepper, Italian seasoning, garlic powder, onion powder, and salt. Set this seasoning mix aside.
- Dry the beef with paper towels and season all sides with the prepared seasoning mix.
- Heat oil in a 10-inch skillet over medium heat.
- Place the roast in the skillet and sear until golden brown on all sides, about 2 minutes per side. Remove the roast and transfer it to a plate.
- Make small slits, about 1 inch deep each, all over the top of the roast using the tip of a sharp knife. Use your fingers to widen the slits, then insert the garlic cloves as far into the meat as possible.Pro Tip: This method infuses the meat with the delightful flavor of garlic. As the roast cooks, the garlic gradually seeps into the meat, imparting a savory richness that will delight garlic enthusiasts. The cloves themselves soften and mellow during cooking, providing a pleasing surprise in each bite. Studding the roast with garlic not only enhances the taste of the pot roast but also amplifies its appealing aroma.
- Place the beef in the slow cooker on top of the vegetables.
- 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 together cornstarch and water until smooth.
- Remove the beef from the slow cooker and place it on a plate.
- Add the cornstarch slurry to the slow cooker, mixing it with the beef broth until blended.
- Return the beef to the slow cooker and spoon some gravy over the beef. Replace the lid and continue cooking on high for 15 more minutes. This will thicken the gravy and allow the flavors to blend.
- Tear the meat apart with two forks and stir it into the gravy. Taste and add additional salt if you feel it is necessary.
- Transfer to a bowl and enjoy your slow cooker pot roast!
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your pot roast comes out perfectly every time. It’s a good idea to fully understand the recipe and have everything ready before beginning.
- Searing: Don’t skip this step. Searing the roast before slow cooking helps to lock in the flavors and gives the meat a delicious crust.
- Seasoning: Allow the seasoning to sit on the meat for a few minutes before searing. This helps to enhance the flavors of the beef.
- Garlic: Insert whole cloves of garlic into the roast as described above. This infuses the roast with a delightful, deep garlic flavor.
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.
How do you find an 8 ounce chuck roast??
Finding an 8 oz chuck roast is simpler than you might think. Your first option is to buy a larger chuck roast and just use the 8 ounces you need for your recipe. The great part about this approach is you can freeze the remaining portion for another time. Alternatively, don’t hesitate to ask the butcher at your grocery store to cut a chuck roast to the exact size you’re looking for. They’re usually more than willing to accommodate such requests.
Easy recipe–have made this twice! My big mistake was buying shoulder b/c it was smaller than the chuck and no butcher available. The vegs and gravy were tasty but meat was overdone and tough at 4/Hi (time constraints).Tried again with #2 of 3 mini roasts, making a point of checking the grain and cooking 8/Lo. A bit more tender and less overdone. Will not use #3 roast but possibly will try a small chuck in the future. Must add that I’m not a HUGE fan of pot roast…to be hpnest…
Thank you for trying out the pot roast recipe twice and sharing your experience. It’s great to hear your feedback. You’re right, chuck roast is our preferred choice for this recipe as it tends to yield the most tender results. However, it’s understandable that sometimes you have to work with what’s available, like the shoulder cut you mentioned.
If the beef isn’t as tender as you’d like, a little more cooking time can make a big difference. Adding even an extra 30 minutes of cooking can help achieve that fall-apart tenderness we’re aiming for.
Regarding your preference, it’s absolutely okay if pot roasts in general aren’t your favorite. Taste varies from person to person, and it’s all about finding what you love. Should you decide to try the recipe again with a chuck roast, I hope it aligns more with your tastes.
Thank you for this recipe! I live in a tiny home (with tiny appliances) so this recipe specifically tailored for the 1.5 qt slow cooker is greatly appreciated.
Next time I’ll try the red wine variation! I didn’t have garlic powder but I really liked the idea to stick the cloves in the meat.
Absolutely delicious!!
Made this today. Not sure what chuck roast is in Canada so I used blade steak, cut in 4 to fit in slow cooker. Other than that followed recipe, including glass of red wine(put a splash in the slow cooker too). So good. Meat fall apart tender. Enough for 3 small portions for me, so I gave 2 portions to my elderly neighbours. I love your recipes. You are a necessity for single people! 💜Mary
PS love the cookbook.
Thank you so much, Mary!
I’m going to give it 5 stars because I already know this is going to be delicious. My only question is can I do the same process w/o a slow cooker? Hoping to do this on the stove top. I guess I’ll need to invest in a small slow cooker.
Thank you, Robin. We have not tested this particular recipe on the stovetop but it can definitely be cooked on the stove. I haven’t experimented with seasoning amounts or cooking time but when I do, I will be sure to update the recipe with those notes.
I got a tiny crockpot at Walmart for $10.00
Terrific recipe.
Thank you!