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This mini slow cooker pot roast delivers fall-apart tender beef and vegetables in a rich, savory broth, made in a small crock pot, just right for one.
Featured Comment
“Absolutely delicious!!”
– Anna
Quick Look
Prep Time: 15 minutes
Cook Time: 4 hours on high or 8 hours on low
Cookware: 1.5 or 2-quart slow cooker
Cook Method: Slow cook
Servings: 1
Difficulty: Easy
A slow cooker pot roast for one with tender beef, soft vegetables, and rich gravy.
My Favorite Small Crock Pot Roast
Pot roast is one of my favorite comfort foods, and making one in the mini slow cooker has become my favorite way to cook it. I can set it up in the morning and walk away.
The beef comes out tender enough to pull apart with a fork. The vegetables soak up all that savory broth. And the gravy, made right in the pot from the drippings, is the best part. I spoon it over everything and eat it straight from the bowl.
Eight ounces of chuck roast is the perfect amount for a slow cooker pot roast for one. I tested this recipe with everything from a 6-ounce cut to a full 1-pound roast, and 8 ounces gave the best balance of meal size, cook time, and possibly just enough leftover beef for a hot roast beef sandwich the next day.
If you love small 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.
Ingredients and Substitutions
Here’s everything you need to make this small slow cooker pot roast. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Seasonings (salt, black pepper, garlic powder, onion powder, Italian seasoning): This is the beef pot roast seasoning I use to season the beef before searing. Salt and black pepper are essential. Garlic powder and onion powder add depth without requiring any prep.
If you don’t have Italian seasoning, substitute one or two dried herbs like oregano, thyme, or rosemary instead.
Boneless chuck roast: Chuck is the right cut for this recipe. It has enough fat and connective tissue to break down over the long, slow cooking time, which is what gives you tender, pull-apart beef and a rich braising liquid.
An 8-ounce cut is the ideal size for a single serving pot roast. Leftover chuck roast works well in Hungarian Goulash For One or Slow Cooker Ropa Vieja.
Have extra raw chuck roast? Wrap it tightly, place in a freezer bag with the air pressed out, and freeze for up to 3 months. Thaw in the refrigerator before using.
Avocado oil: Searing requires high heat, and high heat needs an oil with a high smoke point. Avocado oil handles it without burning, which gives you proper browning on the surface of the meat and deep, savory flavor in the finished roast. Canola or vegetable oil work just as well.
Onions, celery, and carrots: These vegetables build the flavor base of the braising liquid as they cook down over hours in the pot. Swap in mushrooms, parsnips, or extra potatoes if you’d like.
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 their shape in the slow cooker without turning mushy. Their waxy starch content resists breaking down the way a starchy russet would. Yukon Golds work too.
Extra potatoes? Use them in small Sheet Pan Steak and Potatoes, German Potato Salad For One, or a Roasted Potato Crustless Quiche.
Garlic cloves: Tucking whole cloves directly into slits cut in the roast puts the garlic inside the meat, not just in the broth. As they soften over the long cook, they infuse flavor all the way through the beef.
Beef broth: As it simmers for hours, the broth reduces and concentrates, picking up flavor from the beef, vegetables, and seasoning. Use a good quality broth. Low-sodium gives you more control over the final seasoning.
Leftover broth works well in Pepper Steak For One or Taco Soup For One.
Cornstarch and water: Always mix cornstarch with cold water before adding it to the hot liquid. Starch granules need to hydrate in cold liquid first, or they clump when they hit the heat. A smooth slurry cooked in the braising liquid on high for 15 minutes turns that broth into a proper gravy.
Recipe Variations
This small crock pot pot roast is easy to adapt. A few simple variations turn it into a completely different meal:
Pot roast for two: Double the ingredients and use a 3 to 3.5-quart slow cooker. Cook time stays the same.
Mississippi pot roast: Add a few pepperoncini peppers, a tablespoon of butter, and a teaspoon each of ranch and au jus seasoning on top of the roast before cooking.
Red wine: Add 2 tablespoons of dry red wine like Cabernet or Merlot to the broth for a deeper, richer braising liquid.
Fresh herbs: Lay a sprig of rosemary, a few thyme sprigs, or a bay leaf on top of the roast before cooking. Fresh herbs give a cleaner, brighter flavor than dried.
How To Cook A Small Pot Roast In A Mini Slow Cooker
A small roast cooks in a mini crock pot in 4 hours on high or 8 hours on low. Here’s how to make this slow cooker pot roast step by step. For exact ingredient amounts, see the recipe card below.
- Prep 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 for the smaller skillet). Sear the beef until golden brown on all sides, about 2 minutes per side. Transfer 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.
Note: This puts the garlic flavor inside the beef, not just in the broth. The cloves soften and mellow as they cook, giving you bites of garlic-infused meat throughout the roast.
- Assemble in the slow cooker: Place the beef on top of the vegetables. 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 cold 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 mini slow cooker?
Try our stovetop pot roast for one instead, made in a small pot on the stove.
Expert Tips
Don’t skip the sear. Searing the beef before it goes into the mini crock pot is what builds flavor. That golden-brown crust on the outside is what gives the finished roast its deep, savory taste. A slow-cooked roast without searing tastes flat.
Low and slow beats high and fast. This slow cooker pot roast for one cooks in 4 hours on high or 8 hours on low. I prefer low every time. The longer the beef cooks at a lower temperature, the more the connective tissue breaks down, and the more tender the finished roast.
Use a 1.5 or 2-quart slow cooker. Anything larger and the liquid spreads too thin, which means less flavor in the braising liquid and a drier roast. A mini crock pot keeps everything in close contact with the broth.
Let the seasoned beef rest before searing. After seasoning, let the meat sit at room temperature for 10 to 15 minutes. This helps the salt penetrate the surface and gives you a better sear.
Mix cornstarch with cold water, never hot. Hot liquid causes the starch to clump before it dissolves. A cold-water slurry stirred into hot broth gives you a smooth, lump-free gravy every time.
Store leftovers properly. Keep leftover pot roast in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. The flavor actually improves on day two as the beef continues to absorb the gravy.
Troubleshooting
Slow cooking at this small scale has its quirks. Here’s how to handle the most common issues.
Why is my roast still tough? Chuck roast needs time to break down. If your timer goes off and the beef isn’t fork-tender, give it another 30 to 60 minutes. Every mini slow cooker runs at a slightly different temperature, so trust the texture over the clock.
The liquid is getting low. In a 1.5 or 2-quart crock pot, moisture evaporates slowly but it can happen. If the liquid drops significantly partway through, add a few tablespoons of extra broth. Don’t open the lid just to check, though. Lifting the lid releases heat and adds 15 to 20 minutes to your cook time.
My vegetables are too mushy. If you like your carrots and celery with some bite, cut them into larger 1-inch chunks. For traditional pot roast texture (soft and infused with beef flavor), stick to the smaller dice in the recipe card.
The gravy tastes flat. Add a small splash of Worcestershire sauce (about 1/4 teaspoon) or a pinch more salt. Sometimes a little acidity or salt is all it takes to bring the beef flavor forward.
Serving Suggestions
This small crockpot pot roast is a complete meal on its own, but a simple side makes it even better.
Mashed Potatoes For One: Creamy and ideal for soaking up the gravy.
Sautéed Green Beans: Quick to make and a good green addition to the plate.
Small Loaf of French Bread: Good for mopping up the last of the broth.
Red Wine: A glass of Cabernet Sauvignon or Merlot pairs naturally with the richness of the beef.
Frequently Asked Questions
A small 8-ounce chuck roast cooks in a mini slow cooker in 4 hours on high or 8 hours on low. Low heat gives you the most tender result.
Low. The longer cooking time at a lower temperature breaks down the connective tissue in the chuck roast more completely, which gives you pull-apart tender beef. High works if you’re short on time, but the texture won’t be quite the same.
A 1.5 or 2-quart slow cooker is the right size for this recipe. Anything larger and the liquid spreads too thin, which leaves you with less flavor and a drier roast.
Boneless chuck roast. It has enough fat and connective tissue to break down over the long cook time, which is what creates tender beef and a rich braising liquid. Avoid lean cuts like round roast, which go tough in the slow cooker.
You can, but you shouldn’t. Searing builds the base layer of flavor for the entire dish. A slow-cooked pot roast without searing tastes flat.
Yes. Double the ingredients and use a 3 to 3.5-quart slow cooker. Cook time stays the same.
Yes. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
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 mini slow cooker pot roast or any of our small crock pot recipes, please let me know how it turned out by rating the recipe and leaving a comment below.
And if you take a picture, 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
- Add sliced onions, celery, carrots, and potatoes to a 1.5 or 2-quart slow cooker.
- In a small bowl, mix together pepper, Italian seasoning, garlic powder, onion powder, and salt.
- Pat the beef dry with paper towels. 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 to a plate.
- Cut 1-inch deep slits across the top of the roast with the tip of a sharp knife. Widen each slit with your finger and press a garlic clove in as far as it will go.
- Place the beef on top of the vegetables. Pour the broth over everything and cover with the lid.
- Cook on low for 8 hours or on high for 4 hours.
- In a small bowl, whisk the cornstarch and cold water together until smooth to make a slurry.
- Transfer the beef to a plate. Stir the cornstarch slurry into the broth until smooth. Return the beef to the slow cooker, spoon gravy over it, cover, and cook on high for 15 minutes to thicken.Pro Tip: If the gravy is too thin, whisk more cornstarch with cold water, stir it in, and cook until it reaches the thickness you want.
- Use two forks to shred the beef, then stir it into the gravy.
- Spoon the pot roast and vegetables into a bowl and serve.
Notes
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.
Not tried it yet, but it looks luvverly! I use McDougalls gravy thickener, instead of cornstarch. It can be sprinkled straight into the hot food, without being mixed with cold water. It never goes lumpy.
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!