Description
A perfectly scaled slow cooker pot roast designed for one or two people, featuring tender chuck roast, rich red wine gravy, and minimal vegetable waste.
Ingredients
Scale
- 1.5 to 2 pounds chuck roast
- 3/4 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
- 1 cup low-sodium beef broth
- 1 medium yellow onion, chopped
- 2 large or 3 medium carrots, cut into 1-inch chunks
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 4–5 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1 tablespoon oil (for searing)
- Optional: 1 pound small Yukon Gold potatoes, halved
Instructions
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper, then dust lightly with flour, shaking off excess.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the meat for 3-4 minutes per side until deeply browned. Remove meat and set aside.
- Reduce heat to medium. Add chopped onion to the skillet and cook for 2-3 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until tomato paste darkens.
- Pour in the red wine and scrape up brown bits from the bottom of the pan. Simmer for 2 minutes to cook off alcohol.
- Add beef broth, Worcestershire sauce, soy sauce, thyme sprigs, and bay leaf to the skillet. Stir to combine.
- Place the seared meat into a 3-4 quart slow cooker. Pour the wine-onion mixture over the meat. Add carrot chunks around the meat. If using potatoes, add them now. Ensure meat is mostly submerged.
- Cover and cook on LOW for 6-7 hours until meat is fork-tender.
- Remove meat and vegetables to a serving platter. Discard thyme sprigs and bay leaf.
- If gravy is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Stir into the hot liquid in the slow cooker and cook on HIGH for 10-15 minutes until thickened.
- Spoon gravy over meat and vegetables. Serve with crusty bread, mashed potatoes, or rice.
Notes
Do not cook on HIGH as the meat may become tough. If you don’t drink wine, substitute with beef broth plus 1 tablespoon of balsamic vinegar. For gluten-free, use GF soy sauce and skip the flour dredge, using a cornstarch slurry for thickening. Add potatoes in the last 2 hours of cooking to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 4-6 cu
- Calories: 450
- Sodium: 600
- Fat: 25
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: slow cooker pot roast, small batch recipes, dinner for two, red wine pot roast, chuck roast, meal prep, comfort food