Dutch Oven Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic pot roast braised in red wine and beef broth with potatoes, carrots, onions, and aromatic herbs in a Dutch oven. Hearty and deeply flavored, this homey one-pot meal feeds a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pound Pot roast
- 1 Large yellow onion (peeled and quartered)
- 1 pound Carrots (peeled and cut into 2-inch pieces)
- 2 pounds Russet potatoes (peeled and quartered)
- 1 cup Dry red wine or water
- 32 ounces Beef stock
- 3 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
At a glance
PER SERVING · TIME 225M
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 30m
- Sodium
- 351mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1453mg
- Calcium
- 55mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.