Small-Batch Slow Cooker Pot Roast Recipe
You can make a pot roast in a slow cooker for a tender, flavorful meal with minimal effort. It's ideal for hearty and easy weeknight dinners.
Servings (Adjustable):
Calories: 521kcal
Save Recipe
Share on Facebook
Share on X
Ingredients
- 2 ½ pound boneless chuck roast more or less
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 3 carrots cut into chunks
- 2 celery stalks chopped
- 1 pound baby potatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the sliced onion and minced garlic in the bottom of the slow cooker.
- Season the roast on all sides with salt, pepper, and Italian seasoning. Set the pot roast on top of the onions.
- Place the carrots, celery, and baby potatoes around the meat.
- Pour the beef broth over everything. Cover with the lid and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the meat is tender and easily pulls apart with a fork.
- Once done, remove the roast, slice or shred it, and serve with the vegetables and cooking juices.
Notes
Thicken the sauce:
For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the cooking liquid during the last 20 minutes.
Sear meat for extra flavor:
If you have a few extra minutes, quickly brown the roast in a hot skillet before adding it to the slow cooker. This adds a deeper, richer flavor.
Nutrition
Calories: 521kcal | Carbohydrates: 27g | Protein: 66g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 184mg | Sodium: 910mg | Potassium: 1649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7663IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 7mg
