Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (1)
Dutch Oven Pot Roast with Carrots and Potatoes
NUTRITION · PER SERVING260M COOK
CAL 20%·PRO 90%
CARBS 29G30% OF CAL
6G FIBER14G OTHER9G TOTAL SUGAR
FAT 10G24% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef braised low and slow in a Dutch oven with root vegetables, tomato, and herbs. Hearty, aromatic, and deeply flavorful.
mainamericanroastcasserolebeef🫕 dutch oven🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 3 - 3½ lbs. bottom round / rump beef roast (see notes for other cuts)
- 1 tablespoon kosher salt (plus more if needed)
- ½ teaspoon black pepper (plus more if needed)
- 2 tablespoons olive oil (or preferred oil of choice)
- 2 large onions (halved and thickly sliced)
- 2 tablespoons tomato paste
- 3 cups beef broth (preferably low sodium)
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 1 - 1½ lbs. carrots (peeled and cut into pieces about 1 - inch wide by 2-3 inches long. Or baby carrots!)
- 1 - 1½ lbs. small gold potatoes (halved or quartered depending on size, you want them to be about 1-2 inch pieces)
At a glance
PER SERVING · TIME 260M
CAL 20%·PRO 90%
CARBS 29G30% OF CAL
6G FIBER14G OTHER9G TOTAL SUGAR
FAT 10G24% OF CAL
3G SAT8G 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
- 1066mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1444mg
- Calcium
- 105mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1066MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.