Pot Roast For One

Make a tender single-serving pot roast with slow-cooked beef, savory vegetables, and a rich gravy in under 4 hours. This individual pot roast recipe is perfect for a quick weeknight dinner, a comforting home-cooked meal, or a simple family-friendly dish. Serve the shredded beef with mashed potatoes, white rice, or roasted vegetables for a complete and satisfying meal.

Ingredients (serves 1)

• 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

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Instructions

1. Prepare the Beef
   Pat the beef dry and cut it in half if desired. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
2. Brown the Meat
   In a 2-quart pot, heat olive oil over medium heat. Brown the beef on all sides, about 1–2 minutes per side. Remove the beef and set aside.
3. Cook the Vegetables
   Add onion, celery, carrot, garlic, and the remaining ¼ teaspoon salt to the pot. Cook, stirring frequently, for 3 minutes until slightly softened.
4. Make the Gravy Base
   Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.
5. Simmer the Roast
   Return the beef to the pot, placing it on top of the vegetables. Pour in the beef broth and add the bay leaf and rosemary. The liquid should cover about halfway up the meat; add more broth if needed.
6. Cook Slowly
   Bring to a boil, then reduce heat to low. Cover and simmer gently for 3½ hours, until the beef is tender and can be shredded easily with a fork.
7. Shred and Serve
   Use two forks to gently shred the beef so it absorbs the flavorful gravy. Serve on its own or with mashed potatoes, white rice, or brown rice.

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Why You’ll Love This Recipe

This single-serving pot roast is hearty, tender, and full of flavor. It’s a perfect comfort meal for one, with melt-in-your-mouth beef and a rich, savory gravy.

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Tips

• Pat the beef dry before seasoning to help achieve a good sear.
• Use a low-sodium broth so you can control the saltiness of the gravy.
• For extra flavor, add a splash of red wine to the broth before simmering.

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Variations and Substitutions

• Swap beef chuck for brisket or short ribs for a different cut.
• Add potatoes or parsnips for a one-pot meal with vegetables.
• Use fresh herbs like thyme or parsley instead of dried rosemary.

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FAQs

Can I make this ahead of time?
Yes, the roast tastes even better the next day. Store in the fridge and reheat gently.

Can I cook this in a slow cooker?
Yes, sear the beef first, then transfer to a slow cooker with vegetables and broth. Cook on low for 6–8 hours.

Is this recipe gluten-free?
To make it gluten-free, replace all-purpose flour with cornstarch or a gluten-free flour blend.

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Serving

Serve the shredded pot roast over mashed potatoes, white or brown rice, or alongside roasted vegetables. Spoon the rich gravy over the top for extra flavor.

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Suggestions

• Garnish with chopped fresh parsley for color and freshness.
• Pair with a side of steamed green beans or carrots for a balanced meal.
• Leftovers can be used in sandwiches or tacos for a quick next-day meal.