Pot Roast for One

Pot Roast For One

Every so often I crave a good ole pot roast, but I'm only one person and hate to cook for an army only to waste the leftovers. So, I came up with this quick and easy one person pot roast recipe to take car of my pot roast cravings. I alternate cooking with pieces of potatoes in the pot versus making mashed potatoes and gravy for it. Either way, it's delicious.  

Ingredients

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 beef broth

1 bay leaf

¼ teaspoon dried rosemary

Top of Form

Bottom of Form

Instructions 

Pat the roast dry with paper towels, then season all sides of the beef with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper.

Heat the oil in a 2-quart pot over medium heat. Brown the beef on all sides until a golden crust forms, about 1 to 2 minutes per side. Remove the beef roast from the pot.

Add the chopped onions, celery, carrot, and garlic to the pot along with the remaining ¼ teaspoon of salt. Cook, stirring frequently, for 3-5 minutes.

Add a few slabs of butter to the pan then add the flour and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.

Place the roast on top of the vegetables in the pot.

Pour in the beef broth and add the bay leaf and dried rosemary. The liquid should come about halfway up the sides of the roast, so add a little more broth if necessary.

Bring to a boil, then reduce the heat to low. Cover and simmer gently on the stove for 3-1/2 hours, until the meat is tender and pulls apart easily with a fork. You can also transfer to a small crockpot and cook on high for 3-1/2 hours until fork tender.

Using two forks, gently pull apart the beef to allow it to absorb the gravy. Transfer the shredded beef to a bowl or plate and enjoy it on its own or served with mashed potatoes, or jasmine rice. Don’t forget to serve some crusty bread and butter with this amazing meal.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Meals for One, Potpourri of Frugality. Kilbride