Pot Roast with Root Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A braised beef pot roast with root vegetables in a red wine and rosemary sauce. The slow cooking makes the meat tender while earthy vegetables add depth to this classic comfort dish.
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Nutrition & ingredients
Ingredients
serves 6- 6 slices bacon (chopped)
- 1 (3 to 4-pound) beef chuck roast (trimmed of excess fat)
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon dry mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon dried thyme
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 1 sprig rosemary
- 1 large onion (sliced)
- 6 shallots (peeled and cut in half)
- 6 garlic cloves (peeled and smashed)
- 3 bay leaves
- 3 golden beets (peeled and quartered)
- 3 carrots (peeled and cut into 1-inch pieces)
- 3 parsnips (peeled and cut into 1-inch pieces)
At a glance
PER SERVING · TIME 185M
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
- 2h 45m
- Sodium
- 1105mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1674mg
- Calcium
- 100mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.