Spend with Pennies · by Holly Nilsson★ 5.0 (1860)
Pot Roast Recipe
NUTRITION · PER SERVING275M COOK
CAL 31%·PRO 80%
CARBS 22G14% OF CAL
3G FIBER5G SUGAR13G OTHER
FAT 37G55% OF CAL
13G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, slow-cooked pot roast with beef, potatoes, carrots, and aromatic vegetables in a savory red wine gravy. A complete one-pot meal that fills the house with wonderful aromas.
mainamericancasserolebeef🫕 dutch oven🔥 oven
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 3 to 4 pounds beef chuck roast (or rump roast)
- 1 large yellow onion (chopped, or two small onions)
- 2 cups beef broth (or as needed)
- 1 cup red wine (*see note)
- 4 cloves garlic (coarsely chopped)
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 1 bay leaf
- 1 pound baby potatoes (or chopped red potatoes)
- 4 carrots (cut into 2-inch pieces)
- 2 ribs celery (cut into 1 ½-inch pieces)
- all-purpose flour (or cornstarch, see notes)
- butter (for optional roux-based gravy, see notes)
At a glance
PER SERVING · TIME 275M
CAL 31%·PRO 80%
CARBS 22G14% OF CAL
3G FIBER5G SUGAR13G OTHER
FAT 37G55% OF CAL
13G SAT24G 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
- 25m
- Cook
- 4h 10m
- Sodium
- 353mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1059mg
- Calcium
- 47mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.