Gluten-Free Pot Roast (Family Favorite!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty pot roast braised with red wine, porcini mushrooms, and root vegetables until tender. The mushroom gravy is rich and deeply flavorful. Perfect for a comforting Sunday dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 pound boneless chuck roast
- 1 yellow onion (chopped)
- 3 carrots (chopped)
- 1 stalk celery (chopped)
- 4 cloves garlic (smashed and peeled)
- 1 sprig fresh rosemary (or 1/2 teaspoon dry rosemary)
- 2 sprigs fresh thyme (or 1/2 teaspoon dry thyme)
- 1 cup red wine
- 1/2 ounce dry porcini mushrooms (rinsed very well)
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1-2 cups beef stock or broth
- 2 pounds small yukon gold potaoes (left whole)
- 1 pound carrot (cut into 2-inch pieces)
At a glance
PER SERVING · TIME 390M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 6h
- Sodium
- 278mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1547mg
- Calcium
- 70mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 278MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.