Classic Beef Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef chuck roast braised low and slow in red wine and herb broth until fall-apart tender, served with roasted carrots and potatoes in a rich gravy. A classic comfort meal perfect for a leisurely dinner.
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra light olive oil or grapeseed oil
- 3½ pounds beef chuck roast
- kosher salt
- 2 medium yellow onions (chopped)
- 3 cloves garlic (minced)
- 1 cup pinot noir
- 2 cups low-sodium beef broth
- 6 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 4 carrots (peeled and chopped into 2-inch pieces)
- 2 pounds small to medium redskin potatoes (quartered)
- 1 tablespoon cornstarch (plus 1 tablespoon water for cornstarch slurry)
- minced parsley (for serving)
At a glance
PER SERVING · TIME 180M
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
- 2h
- Sodium
- 619mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1686mg
- Calcium
- 58mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 619MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.