A Cozy Kitchen · by Adrianna Adarme★ 5.0 (10)
Pot Roast
NUTRITION · PER SERVING255M COOK
CAL 26%·PRO 100%
CARBS 29G22% OF CAL
4G FIBER7G SUGAR17G OTHER
FAT 15G26% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised beef pot roast with carrots, potatoes, and onions in a rich, savory gravy. Tender and hearty, cooked low and slow until melt-in-your-mouth.
mainamericanroastbeef🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds beef top round roast or whole chuck round roast
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 teaspoons olive oil
- 2 ribs of celery (diced)
- 3 carrots (peeled and divided)
- 1 yellow onion (peeled and roughly chopped)
- 5 cloves smashed garlic
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 pieces thyme (leaves removed)
- 4 rosemary sprigs (leaves removed)
- 1 1/2 cups red wine
- 3 1/2 cups beef stock ((you could also use chicken stock in a pinch) )
- 2 teaspoons corn starch
- 2 red potatoes (halved)
- 3 carrots (peeled and chopped)
At a glance
PER SERVING · TIME 255M
CAL 26%·PRO 100%
CARBS 29G22% OF CAL
4G FIBER7G SUGAR17G OTHER
FAT 15G26% OF CAL
4G SAT11G 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
- 4h
- Sodium
- 1112mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1787mg
- Calcium
- 74mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.