Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender braised beef roast with root vegetables and hearty gravy. The long, slow cooking renders the meat juicy and infuses everything with rich, savory flavor. A classic comfort-food main for family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 boneless beef chuck roast (mine was 2.61 lbs)* ($17.33)
- 2 tsp salt ($0.02)
- 3 tsp beef bouillon ($0.24)
- ½ cup balsamic vinegar ($0.96)
- 1 Tbsp Worcestershire sauce ($0.05)
- 1 Tbsp tomato paste ($0.07)
- 2 cups water ($0.00)
- 1 tsp olive oil ($0.07)
- 2 large carrots, peeled and cut into large chunks ($0.18)
- 1 large yellow onion, peeled and quartered ($0.86)
- 1 sprig fresh rosemary ($0.29)
- 2-3 sprigs of fresh thyme ($0.05)
- 5 cloves garlic, smashed, but kept whole ($0.20)
- 1 bag mini potatoes (about 1lb – 1.5 lbs depending on the size of your roasting dish) ($3.54)
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 3h
- Sodium
- 1180mg
- 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
- 801mg
- Calcium
- 32mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.