Classic Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall-apart tender beef braised in red wine and beef broth with carrots, onions, and herbs until rich and deeply flavorful. A classic comfort dish that's company-worthy yet simple.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4-5 lb beef chuck roast
- 4 tsp coarse salt (such as kosher salt, divided. or added to taste)
- 1 1/2 tsp freshly ground black pepper (divided, or added to taste)
- 1 Tbsp light olive oil (or any high-heat cooking oil)
- 1 large yellow onion (coarsely chopped)
- 4 garlic cloves (coarsely chopped)
- 3 Tbsp tomato paste
- 1 cup dry red wine (such as Cabernet Sauvignon or Pinot noir)
- 6 cups beef stock
- 5-6 whole carrots (peeled and cut into 2-inch pieces)
- 2 bay leaves
- 6 sprigs of fresh thyme or 1 tsp dried thyme
- 1/2 cup coarsely chopped fresh parsley (plus more to garnish)
- 2 Tbsp cornstarch or flour (see notes)
At a glance
PER SERVING · TIME 300M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h 30m
- Sodium
- 1676mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1185mg
- Calcium
- 46mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1676MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.