Cooking Classy · by Jaclyn★ 5.0 (51)
Pot Roast with Potatoes and Carrots
NUTRITION · PER SERVING225M COOK
CAL 36%·PRO 92%
CARBS 33G18% OF CAL
6G FIBER5G SUGAR22G OTHER
FAT 46G56% OF CAL
15G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic braised pot roast of beef chuck with potatoes, carrots, onions, and aromatic herbs, cooked until fork-tender. The meat is rich and savory, and the vegetables absorb all the flavors. A comforting, hearty family meal.
mainamericanroastbeef🫕 dutch oven🔥 ovendairy freegluten free
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion (, coarsely chopped)
- 3 cloves garlic (, minced)
- 1 (14.5 oz) can beef broth
- 3/4 cup dry red wine ((optional))
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 lbs yukon gold potatoes (, cleaned then diced into 1 1/2 inch pieces)
- 6 medium carrots (, peeled and chopped into 1 1/2-inch pieces)
At a glance
PER SERVING · TIME 225M
CAL 36%·PRO 92%
CARBS 33G18% OF CAL
6G FIBER5G SUGAR22G OTHER
FAT 46G56% OF CAL
15G SAT30G 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
- 605mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1594mg
- Calcium
- 51mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 605MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.