Vikalinka · by Julia Frey of Vikalinka
Pot Roast with Smoky Tomato Gravy
NUTRITION · PER SERVING170M COOK
CAL 33%·PRO 86%
CARBS 19G11% OF CAL
6G FIBER7G OTHER6G TOTAL SUGAR
FAT 42G57% OF CAL
14G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised beef pot roast in a rich smoky tomato gravy with carrots, onions, and herbs. Tender and deeply flavored after hours of slow cooking.
mainamericanroastbeef🥘 pressure cooker⏲️ slow cooker🍳 skillet🔥 ovendairy freegluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1⅔kg / 3½ lbs boneless beef chuck roast
- 2 tbsp olive oil (divided)
- salt and pepper (to taste)
- 1 onion (chopped)
- 2 carrots (diced)
- 3 cloves garlic
- 2 tsp Spanish smoked paprika
- 1 tsp dried coriander
- 375ml / 1½ cups tomato passata (or canned crushed tomatoes)
- 1 tbsp Worcestershire sauce
- 250ml / 1 cup dry red wine (not cooking wine)
- 2 sprigs rosemary (or 1 tsp dried rosemary)
- 1/2 tsp salt
- 400g / 14 oz canned chickpeas (drained)
At a glance
PER SERVING · TIME 170M
CAL 33%·PRO 86%
CARBS 19G11% OF CAL
6G FIBER7G OTHER6G TOTAL SUGAR
FAT 42G57% OF CAL
14G SAT28G 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
- 20m
- Cook
- 2h 30m
- Sodium
- 615mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 783mg
- Calcium
- 49mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.