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Cooking a traditional pot roast can feel overwhelming when you’re only feeding two people. After all, most recipes make enough to feed a small army, and nobody wants to eat leftover pot roast for an entire week – no matter how good it is. Plus, those big roasts can get pretty expensive when you’re shopping for just a couple of servings.
That’s why this scaled-down pot roast recipe is such a game-changer: it gives you all the comfort and flavor of a classic Sunday dinner, but in a portion that’s perfect for two people, with just enough leftovers for lunch the next day.
Why You’ll Love This Pot Roast
- Perfect portion size – This recipe is specially scaled for two people, which means no endless leftovers or waste – just the right amount for a couple or small household.
- Set-it-and-forget-it meal – Once you’ve done the initial prep, your slow cooker does all the work, making this perfect for busy days when you can’t stand over the stove.
- Complete meal in one pot – With meat, potatoes, and vegetables cooking together, you won’t need to make any side dishes – everything you need for a filling dinner is right here.
- Simple ingredients – Using basic pantry staples and easy-to-find vegetables, you won’t need to hunt down any fancy ingredients at specialty stores.
What Kind of Chuck Roast Should I Use?
When shopping for chuck roast, look for a piece that has good marbling – those white streaks of fat running through the meat that make it tender and flavorful when cooked. The most common cuts you’ll find at the grocery store are labeled as “chuck roast,” “shoulder roast,” or “pot roast,” and any of these will work great for this recipe. While you might be tempted to choose a leaner cut, the extra fat in chuck roast actually helps keep the meat moist during the long cooking process. Just make sure to pick a piece that’s bright red with white (not yellow) fat, and avoid any cuts that look brown or have a strong odor.
Options for Substitutions
This cozy pot roast recipe can be adapted with several simple swaps:
- Chuck roast: While chuck roast is ideal for its marbling and texture, you can use bottom round, brisket, or shoulder roast. Just keep in mind that chuck gives the best results for tenderness.
- Pot roast seasoning: No packet seasoning? Make your own by mixing 1 teaspoon each of garlic powder, onion powder, and dried thyme, plus 1/2 teaspoon each of dried rosemary and paprika.
- Red potatoes: You can swap these with Yukon gold or russet potatoes. If using russets, cut them slightly larger as they tend to get softer during cooking.
- Baby carrots: Regular carrots work just fine – just cut them into 2-inch pieces. You’ll need about 2-3 medium carrots to replace the baby ones.
- Herbed olive oil: Regular olive oil works perfectly well, or you can use vegetable oil and add an extra 1/2 teaspoon of dried herbs like thyme or rosemary.
- Worcestershire sauce: You can replace this with soy sauce or a mix of 1/2 tablespoon soy sauce and 1/2 tablespoon balsamic vinegar for a similar savory kick.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking pot roast is rushing the process – this cut of meat needs low and slow cooking to break down the tough connective tissues and become fork-tender. Another common error is not searing the meat before slow cooking – taking an extra 10 minutes to brown all sides in hot herbed oil creates a flavorful crust and locks in the juices. Adding vegetables too early can turn them to mush, so it’s best to wait until the last 1-2 hours of cooking to add your potatoes, carrots, and celery. For the most flavorful results, avoid lifting the lid during cooking as this releases essential moisture and heat, adding up to 20 minutes of extra cooking time each time you peek. If your roast seems tough when testing for doneness, it actually needs more time – contrary to what you might think, a chewy pot roast isn’t overcooked but rather undercooked.
What to Serve With Pot Roast?
Since this pot roast already comes with vegetables and potatoes, you really just need a few simple sides to round out your meal. A basket of warm dinner rolls or crusty French bread is perfect for soaking up all that tasty gravy – I always make sure to have extra bread on hand! For a fresh element, try a simple green salad with a light vinaigrette dressing, or some steamed green beans tossed with a bit of butter and garlic. If you’re feeling extra hungry, you could also add some buttery mushrooms on the side, which go really well with the rich flavors of the roast.
Storage Instructions
Keep Fresh: This cozy pot roast will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just make sure to store the meat and vegetables together with their juices to keep everything moist.
Freeze: Got leftovers? This pot roast freezes really well! Place it in a freezer-safe container with all the juices and vegetables, and it’ll keep for up to 3 months. I like to portion it out into individual servings before freezing – it makes reheating so much easier.
Reheat: To warm up your pot roast, place it in a covered dish and heat it in the microwave, stirring occasionally until heated through. For best results, you can also reheat it slowly in a covered pot on the stove over low heat, adding a splash of broth if needed to keep things juicy.
| Preparation Time | 15-30 minutes |
| Cooking Time | 210-480 minutes |
| Total Time | 225-510 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 150-170 g
- Fat: 80-90 g
- Carbohydrates: 150-170 g
Ingredients
- 2 pounds chuck roast
- 1/2 packet of pot roast seasoning
- 1 tablespoon worcestershire sauce
- 3/4 cup water
- 4 small red potatoes, chopped
- 1 stalk celery, cut into pieces
- 1 medium onion, roughly chopped
- 20 baby carrots
- 1 tablespoon herbed olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
Step 1: Prepare the Slow Cooker Base
In a two-quart slow cooker, combine half a packet of pot roast seasoning with Worcestershire sauce and water.
Stir to ensure the seasoning is evenly distributed in the liquid.
Step 2: Add and Cook the Meat
Add sliced chuck roast into the slow cooker, flipping each piece around so it is well-coated with the seasoned mixture.
Turn on the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule.
Step 3: Roast the Vegetables
With half an hour left in the pot roast cooking time, preheat your oven to 425°F.
Chop your choice of vegetables and toss them in a bowl with oil, salt, and pepper.
Spread the veggies onto a sheet pan and roast them in the oven for 20 minutes, until they are tender and slightly caramelized.
Step 4: Shred the Beef and Combine
Once the beef is tender and shreddable, remove it from the slow cooker and shred using two forks.
Return the shredded beef back to the slow cooker, into the juices, along with the roasted vegetables.
Stir everything to coat with the flavorful sauce.
Step 5: Final Cooking and Serving
Cook the combined beef and vegetables for an additional 10 minutes on high in the slow cooker to allow the flavors to meld.
Serve hot and savor the delicious pot roast with roasted vegetables.
Enjoy your hearty meal!