Delicious Stove-top Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic comfort dish where beef braise is slow-cooked on the stovetop with root vegetables, aromatics, and red wine until fork-tender. The meat becomes incredibly soft and flavorful from hours of braising. This is a traditional Sunday dinner that feels special yet simple to execute.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups beef broth (homemade or store bought)
- ½ cup red wine
- ½ - 1 teaspoon fresh rosemary chopped
- 1 bay leaf
- 2 tablespoons olive oil
- 2 pounds beef chuck roast
- 6 dashes black pepper (divided)
- 2 pinches salt (maybe more depending on how salty your broth is)
- 8-10 small potatoes ( or 2-3 large) (peeled (if desired) and if small cut in half if large cut into large chunks)
- 3 medium-large carrots (peeled and cut into 1-2 inch pieces)
- 1-2 medium onions (peeled and quartered)
- 2 stalks celery (cut into ½ - 1 inch pieces)
- 2-3 cloves garlic (minced)
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h
- Sodium
- 1550mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1057mg
- Calcium
- 127mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.