The Seasoned Mom · by Blair Lonergan★ 4.8 (108)
Dutch Oven Pot Roast
NUTRITION · PER SERVING220M COOK
CAL 29%·PRO 72%
CARBS 27G19% OF CAL
5G FIBER5G SUGAR18G OTHER
FAT 35G55% OF CAL
12G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pot roast with vegetables braised in the oven. A classic comfort food dinner.
mainamericanroastbeef🫕 dutch oven🔥 oven
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Nutrition & ingredients
Ingredients
serves 8- ⅓ cup all-purpose flour
- Kosher salt and ground black pepper, (to taste)
- 1 (3 lb.) boneless chuck roast
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 onions, (thinly sliced)
- 5 carrots, (peeled and cut into 2-inch pieces)
- 4 large ribs celery, (cut into ½-inch crescents)
- 2 cloves garlic, (minced)
- 3 cups beef broth, (divided)
- ½ cup red wine ((or additional beef broth))
- 2 sprigs fresh thyme ((or ¼ teaspoon dried))
- 2 sprigs fresh rosemary ((or ¼ teaspoon dried))
- 2 bay leaves
- 3 medium Russet potatoes, (peeled and cut into eighths)
At a glance
PER SERVING · TIME 220M
CAL 29%·PRO 72%
CARBS 27G19% OF CAL
5G FIBER5G SUGAR18G OTHER
FAT 35G55% OF CAL
12G SAT24G 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
- 15m
- Cook
- 3h 25m
- Sodium
- 593mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1177mg
- Calcium
- 58mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.