Classic Slow Cooker Pot Roast
This slow cooker pot roast is simple, comforting, and made for one or two servings. It yields very tender beef and soft vegetables with almost no effort.
Cooking for one or two means you want big flavor without a lot of work. This recipe uses small quantities, a short ingredient list, and gentle techniques so the meat becomes fork-tender and vegetables are soft.
You’ll find tips for reducing salt, trimming fat for easier digestion, and a few simple swaps to keep the texture gentle. If you like, compare this to other slow, soft beef dishes like a gentle beef stew for small portions.
Ingredients You’ll Need
- 1 to 1 1/4 lb (450–560 g) beef chuck roast, trimmed of excess fat
- 1 tsp olive oil (optional, for browning)
- 1 small onion, cut into quarters
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 small Yukon Gold potato, cut into large chunks or 8–10 baby potatoes
- 3/4 cup low‑sodium beef broth
- 1 tbsp tomato paste
- 1 tbsp low‑sodium soy sauce or 1 tsp Worcestershire sauce
- 1 bay leaf
- 1/2 tsp dried thyme or 1 tsp fresh thyme
- Salt and pepper to taste (start small)
- Fresh parsley, chopped, for serving (optional)
You can serve this pot roast with a small scoop of mashed potatoes, soft rice, or a piece of soft bread if you like.
Step-by-Step Recipe
- Prep the meat: Pat the roast dry and trim any large pieces of visible fat. Season lightly with salt and pepper.
- Optional browning: Heat 1 tsp olive oil in a skillet over medium-high heat and brown the roast 1–2 minutes per side to deepen flavor.
- Place vegetables: Put the onion, carrots, and potatoes in the bottom of a small slow cooker (2–3 quart works well).
- Add the roast: Lay the roast on top of the vegetables.
- Make the cooking liquid: Whisk the beef broth, tomato paste, and soy sauce or Worcestershire in a bowl. Pour around the roast and add the bay leaf and thyme.
- Cook: Cover and cook on LOW for 6–7 hours, or on HIGH for 3.5–4 hours, until the meat is very tender and falls apart with a fork.
- Finish: Remove the roast to a cutting board. Shred the meat with two forks if you prefer easier chewing, then return the shredded meat to the slow cooker and stir to coat with juices. Remove the bay leaf.
- Adjust seasoning: Taste the sauce and add salt or pepper if needed. Sprinkle with chopped parsley and serve warm.
Tips and Easy Variations
Make it easier to chew
- Cook until the meat shreds easily for the softest texture.
- Shred with two forks and let the meat soak in the juices for 10 minutes.
- Serve with soft sides like mashed potatoes or rice.
Lighten for digestion
- Trim visible fat from the roast before cooking.
- Use low‑sodium broth and skim fat from juices after chilling.
- Omit added table salt until after tasting at the table.
Simple swaps and shortcuts
- Swap potatoes for sweet potato or parsnip for a gentler sweetness.
- Skip browning to save time and cleanup — slow cooking still builds flavor.
- Add extra vegetables for more fiber and bulk without extra fat.
Kitchen reminders
- Start with low salt and adjust at the end to suit dietary needs.
- Trim fat and use low-sodium broth for easier digestion.
- Shred the meat for the softest, most tender bites.
Storage and Leftovers
Fridge
Cool leftovers to room temperature within 2 hours, then refrigerate in a sealed container for up to 3–4 days.
Freezer
Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently with a splash of broth in a covered pan over low heat so the meat stays tender, stirring until warmed through.
Conclusion
Give this slow cooker pot roast a try when you want a simple, gentle, small‑portion meal that’s easy on the teeth and the stomach. It’s low-effort, comforting, and makes reliably soft, flavorful leftovers.
It’s a great set-it-and-forget-it option for busy days and the leftovers reheat well for easy meals later in the week.
FAQ
Can I use a different cut of beef?▶
Yes. Chuck is best for tenderness, but brisket or shoulder also work; they just benefit from the same low-and-slow cooking time to become fork-tender.
Can I make this on the stovetop or in an oven?▶
Yes. Brown the roast, then simmer covered in a heavy pot at low heat for about 2.5–3 hours, or roast at 300°F (150°C) for a similar time until the meat is fork-tender.
