Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic braised pot roast with chuck roast and root vegetables including carrot, celery, and potato, cooked until fall-apart tender. Hearty and comforting, it's a Sunday dinner centerpiece.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 1.5 tablespoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 1.5 tablespoons coarse salt
- 2 teaspoons pepper
- 2.5-4 lbs. boneless chuck roast (not chuck steak)
- ⅓ - ½ cup pot roast seasoning (depending on how big the roast is)
- 3 tablespoons olive oil
- ½ cup red wine (we used cabernet)
- 1 large white onion (diced)
- 5 cloves garlic (minced)
- ½ teaspoon salt
- 5 large carrots (peeled and cut into thirds)
- 3 celery stalks (cut into thirds)
- 2 lbs. baby potatoes (cut in half)
- 8 oz. bella mushrooms (sliced)
- 2 cups beef broth
- 1 tablespoon stone ground mustard
- 1 tablespoon Worcestershire sauce
- 5 sprigs fresh thyme
- 2 sprigs fresh sage
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 3h
- Sodium
- 2664mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1249mg
- Calcium
- 58mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 2664MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.