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This 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 slow cooker, perfect for one person and full of comforting, hearty flavors.
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 slow cooker recipes? Try our Ribs, Italian Chicken, White Chicken Chili, and Meatloaf – easy, flavorful, and made for one.
Ingredients
If you have any ingredients leftover from this small 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 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 Split Pea Soup or Chicken and Dumplings, or 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 Sheet Pan Steak and Potatoes, German Potato Salad, or Roasted Potato and Asparagus 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 or Taco Soup.
- 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 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: Creamy and perfect for soaking up the gravy.
- Sautéed Green Beans: A fresh, crisp contrast to the rich flavors.
- 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.
More Mini Slow Cooker Recipes
If you loved this single serving pot roast, here are more small 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
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
-
- 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.
- Doubling The Recipe: If you double this recipe use a 3 to 3-½ quart slow cooker.
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 husband and I thoroughly enjoyed this recipe. I made some small changes based on the ingredients I had at hand. My roast was about 1.5lbs and I cooked it in my 3qt Instant Pot on slow cooker for 4 hours high. It was perfect. I didn’t have beef stock so I used chicken stock with a little Worcestershire and red wine. It was also helpful to sear the meet in the IP so I could deglaze the pot and get all the good bits before adding the veggies and meat on top. Thank you for the recipe. Can’t wait to try others.
I’m so happy to hear you and your husband enjoyed the pot roast! Your adjustments sound wonderful, and I’m glad you were able to make it work with what you had on hand. Thank you for taking the time to share – I hope you find many more recipes to enjoy!
This is a keeper ! The seasonings are perfect. I used some beef stewing cubes that I had and for some reason, the lower heat settings did not work well, the veggies were undercooked and the meat tough after 8 hours. I continued cooking at high temp for a few more hours and it was perfect. Really very good. The portion is quite large. I will make it again. Thank you Joanie !
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!