Slow Cooker Pot Roast For One

• servings: 1 serving
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

½ small onion (-thinly sliced, 3.5 ounces)

1 medium carrot (-chopped, 2.6 ounces)

½ celery rib (-chopped, 1.4 ounces)

2 small red potatoes (-cut into quarters, 4 ounces)

½ teaspoon coarsely ground black pepper

½ teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon kosher salt

8 ounces boneless chuck roast

½ tablespoon avocado oil (or use canola oil or vegetable oil)

3 cloves garlic (-peeled)

1 cup beef broth

1 tablespoon cornstarch

2 tablespoons water

Directions

Place the sliced onions, carrots, celery, and potatoes in the bowl of a 1.5 or 2-quart slow cooker.

In a small bowl, combine pepper, Italian seasoning, garlic powder, onion powder, and salt. Set this seasoning mix aside.

Dry the beef with paper towels and season all sides with the prepared seasoning mix.

Heat oil in a 10-inch skillet over medium heat.

Place the roast in the skillet and sear until golden brown on all sides, about 2 minutes per side. Remove the roast and transfer it to a plate.

Make small slits, about 1 inch deep each, all over the top of the roast using the tip of a sharp knife. Use your fingers to widen the slits, then insert the garlic cloves as far into the meat as possible.Pro Tip: This method infuses the meat with the delightful flavor of garlic. As the roast cooks, the garlic gradually seeps into the meat, imparting a savory richness that will delight garlic enthusiasts. The cloves themselves soften and mellow during cooking, providing a pleasing surprise in each bite. Studding the roast with garlic not only enhances the taste of the pot roast but also amplifies its appealing aroma.

Place the beef in the slow cooker on top of the vegetables.

Pour the broth over the roast and vegetables, then cover with the lid. Cook on low for 8 hours or on high for 4 hours.

In a small bowl, mix together cornstarch and water until smooth.

Remove the beef from the slow cooker and place it on a plate.

Add the cornstarch slurry to the slow cooker, mixing it with the beef broth until blended.

Return the beef to the slow cooker and spoon some gravy over the beef. Replace the lid and continue cooking on high for 15 more minutes. This will thicken the gravy and allow the flavors to blend.

Tear the meat apart with two forks and stir it into the gravy. Taste and add additional salt if you feel it is necessary.

Transfer to a bowl and enjoy your slow cooker pot roast!

Nutrition

• Calories: 787 kcal
• Total Fat: 41 g
• Saturated Fat: 14 g
• Unsaturated Fat: 24 g
• Trans Fat: 2 g
• Cholesterol: 192 mg
• Sodium: 1194 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 68 g