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pot roast with vegetables alongside mashed potatoes on a blue plate.
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5 from 4 votes

Pot Roast For One

This small pot roast recipe features tender chuck roast simmered slowly with vegetables in a rich, flavorful broth. It’s a comforting, classic meal made with simple ingredients and no leftovers.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Main Dish
Cuisine: American
Diet: Low Lactose
Keyword: chuck roast, mississippi pot roast, pot roast, stovetop pot roast
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 8 ounces beef chuck roast
  • ½ teaspoon kosher salt -divided
  • ¼ teaspoon coarsely ground black pepper
  • ½ tablespoon olive oil
  • ½ small onion -chopped (3 oz)
  • 1 celery rib -chopped (1 oz)
  • 1 medium carrot -chopped (2.5 oz)
  • 2 cloves garlic -chopped
  • ½ tablespoon all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 bay leaf
  • ¼ teaspoon dried rosemary
US - Metric

Instructions

  • Pat the beef dry and cut it in half. Season with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper.
  • In a 2-quart pot, heat the oil over medium heat. Brown the beef on all sides, about 1 to 2 minutes per side. Remove and set aside.
  • Add the onion, celery, carrot, garlic, and ¼ teaspoon of salt to the pot. Cook, stirring often, for 3 minutes.
  • Stir in the flour and cook, stirring constantly for 1 minute.
  • Return the beef to the pot, placing it on top of the vegetables.
  • Pour in the broth and add the bay leaf and rosemary. The broth should come about halfway up the beef—add more if needed.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 3 1/2 hours, until the meat is tender and easy to shred with a fork.
  • Use two forks to gently shred the beef so it absorbs the gravy. Transfer to a plate or bowl and serve on its own or with mashed potatoes, white rice, or brown rice.

Notes

  • Brown the Meat Well: Sear the beef on all sides until deeply browned to build flavor.
  • Use Low Sodium Broth: This gives you better control over the salt. Adjust seasoning at the end if needed.
  • Be Patient: Simmer gently for 3 1/2 hours to ensure the beef becomes tender and flavorful.
  • Use the Right Pot: A 2-quart pot works best. This recipe was developed and tested with that size.
  • Taste and Adjust: Before serving, taste the broth and adjust the salt and pepper if needed.

Nutrition

Serving: 1serving | Calories: 547kcal | Carbohydrates: 14g | Protein: 49g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 994mg | Potassium: 1518mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10239IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 5mg

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