Pot Roast
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional pot roast made with chuck roast, vegetables, and a savory broth, braised until tender. Served as a complete meal with potatoes, carrots, and onions cooked in the same pot. Classic Sunday dinner comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3-5 lb chuck roast
- 2 tablespoons olive oil
- 2 cups low-sodium beef broth
- 2 tablespoons Worchestershire sauce
- 1 tablespoon tomato paste
- 2 lbs Yukon gold potatoes, quartered
- 1 yellow onion, sliced into big chunks
- 1 lb carrots cut into 2-inch pieces
- 6 cloves garlic, minced
- 3 sprigs rosemary
- 3 springs thyme
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups reserved broth from roast
At a glance
PER SERVING · TIME 550M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 456mg
- 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
- 1507mg
- Calcium
- 69mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.