Buns in My Oven · by Karly Campbell★ 4.7 (3)
Mississippi Pot Roast with Potatoes and Carrots
NUTRITION · PER SERVING215M COOK
CAL 42%·PRO 100%
CARBS 37G18% OF CAL
4G FIBER27G OTHER6G TOTAL SUGAR
FAT 53G56% OF CAL
18G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pot roast braised with potatoes and carrots in a savory seasoned broth with Worcestershire and pepperoncini. Classic comfort food that becomes a family favorite.
mainamericanroastbeef🫕 dutch oven🔥 ovendairy freegluten free
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3-4 pounds beef chuck roast
- 8 whole carrots
- 1 1/2 pounds Yukon Gold potatoes
- 2 tablespoon olive oil (divided)
- 3 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 packet ranch seasoning mix
- 1 packet au jus seasoning mix
- 4 whole pepperoncini peppers
- ¼ cup pepperoncini juice (from jar of peppers)
- 3 tablespoons cornstarch
At a glance
PER SERVING · TIME 215M
CAL 42%·PRO 100%
CARBS 37G18% OF CAL
4G FIBER27G OTHER6G TOTAL SUGAR
FAT 53G56% OF CAL
18G SAT35G 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
- Sodium
- 1804mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1591mg
- Calcium
- 75mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1804MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.