Little Spice Jar · by Marzia★ 5.0 (50)
Best Ever Pot Roast with Carrots and Potatoes
NUTRITION · PER SERVING195M COOK
CAL 31%·PRO 81%
CARBS 24G15% OF CAL
4G FIBER6G SUGAR14G OTHER
FAT 40G59% OF CAL
13G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pot roast with carrots, potatoes, and herbs braised until the meat falls apart. Classic comfort food that's perfect for Sunday supper. Deeply savory and satisfying.
mainamericanroastbeef🫕 dutch oven🔥 ovengluten free
View the full recipe on Little Spice Jar →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3½ pound chuck roast (see note)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large onions (cut in half then thickly sliced)
- 2-4 cups beef broth
- 4 cloves minced garlic
- 2 tablespoons Worcestershire sauce
- 5 sprigs of fresh thyme
- 1 sprig rosemary
- 16 ounce bag baby carrot
- 1½ pounds yukon gold potatoes (cut into quarters)
At a glance
PER SERVING · TIME 195M
CAL 31%·PRO 81%
CARBS 24G15% OF CAL
4G FIBER6G SUGAR14G OTHER
FAT 40G59% OF CAL
13G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 538mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1221mg
- Calcium
- 57mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.