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Personal Pot Roasts

Do you want a pot roast with big, old-fashioned flavor, that does not serve eight? Then try this one that I enjoy making for husband, Art, and myself.—Marian Platt, Sequim, Washington
  • Total Time
    Prep: 10 min. Bake: 2 hours
  • Makes
    2 servings


  • 2 beef shanks (about 1-1/2 pounds)
  • 3 tablespoons all-purpose flour, divided
  • 1-1/2 cups cold water, divided
  • 1/2 cup beef broth
  • 1 tablespoon onion soup mix
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried thyme
  • 1 large potato, peeled and cut into eighths
  • 2 medium carrots, cut into 2-inch pieces
  • 6 pearl onions
  • Salt and pepper to taste


  • Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours.
  • Turn meat; add the potato, carrots and onions. Cover; return to oven for 30-45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm.
  • To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with meat and vegetables.

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  • cwbuff2
    Jan 3, 2021

    My husband and I liked this very much. You can also use a small chuck pot roast (definitely has to be chuck - it's the only tender roast anymore) cut in 4ths, just freeze 2 of the 4ths for another meal. We love Pot Roast and this way we can enjoy it still when there's just 2 of us!

  • maryea
    Dec 18, 2011

    No comment left

  • hunkydoriest
    Jan 2, 2011

    This is wonderful----a real man pleaser.

  • KKW2
    Mar 23, 2010

    All of your recipes should include nutrition information.