Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic braise of beef chuck with carrots, potatoes, and onions simmered in red wine and broth until the meat falls apart. Rich, deeply savory, and perfect for cool weather dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (3-pound) beef chuck roast (at room temperature)
- 2 tablespoons canola oil
- 1 large onion (peeled and cut into 8 wedges)
- 6 carrots (cut into 2-inch pieces)
- 6 fresh thyme sprigs
- 6 fresh rosemary sprigs
- 1 cup dry red wine
- 4 to 6 cups beef broth
- 1 pound small red-skinned potatoes
At a glance
PER SERVING · TIME 230M
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
- Cook
- 3h 30m
- Sodium
- 913mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1385mg
- Calcium
- 66mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 913MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.