Craving the comforting warmth of a hearty pot roast, but living solo? This recipe is for you! No more endless leftovers – enjoy this delicious, scaled-down version of my beloved, Slow Cooker Red Wine and Cola Brisket.
It’s hard to resist the allure of tender pot roast slipped onto some mashed potatoes then smothered with rich, beefy gravy but as a single person the thought of a massive roast leading to a week of leftovers can be daunting.
This recipe solves that problem! It’s a perfectly sized portion for one, packed with the same incredible flavor as my larger brisket recipe.
I used an affordable, Angus boneless chuck roast. If your piece is too large, simply cut it into smaller portions and freeze the rest for future meals. If you have the budget for brisket, by all means use it here.
The combination of red wine and tomato paste creates a deeply flavorful, silky sauce. If you prefer, you can omit the wine and increase the broth amount.
I highly recommend serving this with creamy mashed potatoes but noodles are also a delicious option. IF you have any leftovers meat, it makes fantastic tacos!
This single serving pot roast is the perfect cozy meal for a chilly evening enjoy the comforting flavors and the satisfaction of a perfectly portion dish.
Want more Slow Cooker Recipes? Click here for a full list or see below for some other comfort food suggestions.
Italian Style Chicken with Tomatoes and Pepperoni
Revised Slow Cooker Asian Chicken
RECIPE
1 Serving6 ounces Angus boneless chuck roast
1 1/4 tbs (10g) all-purpose flour
1/2 tbs olive oil
1/4 (35g) yellow onion, thin sliced
1 garlic clove, crushed
2 tbs red wine
3/4 cup beef broth (1/2 tsp Better Than Bouillon Beef, lower sodium mixed with 3/4 cup water)
2 tbs cola (diet or regular)
1 1/2 tbs tomato paste
3/4 tsp honey
1 spring fresh thyme
1 1/4 tbs (10g) all-purpose flour
1/2 tbs olive oil
1/4 (35g) yellow onion, thin sliced
1 garlic clove, crushed
2 tbs red wine
3/4 cup beef broth (1/2 tsp Better Than Bouillon Beef, lower sodium mixed with 3/4 cup water)
2 tbs cola (diet or regular)
1 1/2 tbs tomato paste
3/4 tsp honey
1 spring fresh thyme
1. Place flour on a plate and season with salt & pepper. Coat beef in flour. Save the flour.
2. Heat a skillet over medium heat. Spray with avocado cooking spray. Brown beef on both sides and add to a greased slow cooker.
3. Add olive oil to skillet and add onion and garlic. Cook until translucent.
4. Sprinkle flour over the onions and garlic and mix in. Cook 3 mins.
5. Gradually add wine, broth, cola, tomato paste, honey and thyme. Allow to simmer for 1 minute.
6. Transfer mixture to slow cooker. Cook on low 6-8 hours or until beef is tender. Serve with mashed potatoes and a vegetable.
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