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Mini Slow Cooker Pot Roast

Course Main Course
Cuisine American
Keyword dinner for one, mini crock pot, pot roast for one, small slow cooker recipe
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 1 serving
A small chuck roast slow cooked with potatoes, carrot, and celery, then finished with a simple gravy. Made for a 1.5- to 2-quart slow cooker.

Ingredients

  • ½ small onion thinly sliced (3.5 oz.)
  • 1 medium carrot chopped (2.6 oz.)
  • ½ celery rib chopped (1.4 oz.)
  • 2 small red potatoes quartered (4 oz.)
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • 8 oz. boneless chuck roast
  • ½ tablespoon avocado oil (or canola/vegetable oil)
  • 3 garlic cloves peeled
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Directions

  • Put the onion, carrot, celery, and potatoes in the bottom of a small slow cooker.
  • Stir together the pepper, Italian seasoning, garlic powder, onion powder, and salt. Pat the roast dry and rub the seasoning all over it.
  • Heat the oil in a skillet over medium heat. Brown the roast for about 2 minutes on each side.
  • Cut three slits in the roast, about 1 inch deep, and push a garlic clove into each one.
  • Set the roast on top of the vegetables and pour in the broth. Cover and cook on low for 8 hours or on high for 4 hours.
  • In a small bowl, stir the cornstarch into the cold water. Lift out the roast, stir the cornstarch mixture into the liquid in the slow cooker, and put the roast back. Spoon some liquid over the top, cover, and cook on high for 15 more minutes, until the gravy thickens.
  • Pull the roast apart with two forks, stir the meat into the gravy, and serve with the vegetables.

Notes

Leftovers keep up to 3 days in the refrigerator or about 3 months in the freezer.

Nutrition

Serving: 753g | Calories: 820kcal | Carbohydrates: 44g | Protein: 51g | Fat: 49g | Saturated Fat: 18g | Trans Fat: 0g | Cholesterol: 206mg | Sodium: 1716mg | Potassium: 1752mg | Fiber: 6.2g | Sugar: 7.6g | Vitamin A: 12428IU | Vitamin C: 22mg | Calcium: 144mg | Iron: 6mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); carrot counted as carrots, ½ teaspoon Italian seasoning counted as dried oregano, boneless chuck roast counted as beef chuck pot roast, raw, ½ tablespoon avocado oil (the first choice counted), potatoes counted as raw red potatoes. Brands and portions vary, so use it only as an approximation.