Dutch Oven Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic pot roast with tender chuck beef, pancetta, and root vegetables braised in a flavorful broth with beer and herbs. Slow-cooked until everything is tender and deeply flavored.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds beef chuck roast (boneless)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 4 ounces pancetta (or bacon)
- 2 large onions (sliced into wedges)
- 2 cloves garlic (minced)
- 1 1/2 cups beef broth
- 1/2 cup beer (or extra beef broth )
- 1/2 cup water
- 1 cup tomato sauce (passata)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons brown sugar
- 2 large carrots (chopped)
- 2 stalks celery (chopped)
- 3 large potatoes
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 20m
- Sodium
- 646mg
- 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
- 928mg
- Calcium
- 36mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.