House of Nash Eats · by Amy Nash★ 5.0 (34)
Pot Roast in the Oven, Dutch Oven, or Instant Pot
NUTRITION · PER SERVING225M COOK
CAL 47%·PRO 100%
CARBS 31G13% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER8G TOTAL SUGAR
FAT 63G61% OF CAL
21G SAT43G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic comfort food pot roast with beef, root vegetables, and herbs braised until tender. Perfect for Sunday dinner, with even better leftovers.
mainamericanroastbeef🫕 dutch oven🔥 ovendairy free
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (3- to 5-pound) beef chuck roast
- 2 Tablespoons coarse kosher salt (divided)
- 2 teaspoons freshly ground black pepper (divided)
- 1/4 cup all-purpose flour (for dredging)
- 1/4 cup olive oil (divided)
- 2 sweet onions (peeled and quartered or roughly chopped)
- 6-8 large carrots (roughly chopped into 2-inch pieces)
- 5-6 garlic cloves (smashed)
- 2 Tablespoons tomato paste
- 3 cups beef broth
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried)
- 2-3 sprigs fresh thyme (or 1 teaspoon dried)
- 1 to 1 1/2 pounds yukon gold potatoes (halved if they are large)
At a glance
PER SERVING · TIME 225M
CAL 47%·PRO 100%
CARBS 31G13% OF CAL
4G FIBER0G ADDED0G INTRINSIC19G OTHER8G TOTAL SUGAR
FAT 63G61% OF CAL
21G SAT43G 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
- 3h 30m
- Sodium
- 2540mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1513mg
- Calcium
- 68mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2540MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.