Diethood · by Katerina Petrovska★ 4.7 (15)
Dutch Oven Pot Roast
NUTRITION · PER SERVING270M COOK
CAL 29%·PRO 80%
CARBS 7G5% OF CAL
2G FIBER3G OTHER2G TOTAL SUGAR
FAT 40G63% OF CAL
13G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef chuck roast braised low and slow in a Dutch oven with red wine, mushrooms, and herbs until fall-apart tender. A comforting, aromatic main course for cooler evenings.
mainamericanroastbeef🫕 dutch oven🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 3 to 4 pound chuck roast (cut into 4-inch pieces)
- salt and freshly ground black pepper (to taste)
- 2 to 3 tablespoons olive oil
- 2 yellow onions (peeled and quartered)
- 4 large carrots (cut into 2-inch pieces)
- 1 pound baby mushrooms (halved)
- 4 cloves garlic (minced)
- 1 cup red wine
- 3 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
At a glance
PER SERVING · TIME 270M
CAL 29%·PRO 80%
CARBS 7G5% OF CAL
2G FIBER3G OTHER2G TOTAL SUGAR
FAT 40G63% OF CAL
13G SAT27G UNSAT
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
- 4h
- Sodium
- 547mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 935mg
- Calcium
- 27mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 547MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.