Nutrition Facts for Family favorite pot roast

Family Favorite Pot Roast

Warm, hearty, and irresistibly tender, this Family Favorite Pot Roast is a classic comfort food your entire family will cherish. Featuring a perfectly seasoned chuck roast seared to golden perfection, this recipe combines aromatic onions and garlic with wholesome chunks of carrots, celery, and Yukon Gold potatoes for a one-pot meal that’s both satisfying and nutritious. A rich broth made of beef stock, optional red wine, and a blend of thyme and rosemary infuses every bite with savory depth, while slow cooking in the oven ensures melt-in-your-mouth tenderness. Whether it’s a cozy weeknight dinner or a special family gathering, this pot roast recipe is the ultimate crowd-pleaser, served with spoonfuls of its decadent, flavorful gravy. Perfect for those seeking a traditional slow-cooked comfort meal that’s easy to prepare yet packed with flavor!

Nutriscore Rating: 68/100
Want to add this food to your meal log?
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Image of Family Favorite Pot Roast
Prep Time:20 mins
Cook Time:240 mins
Total Time:260 mins
Servings: 6

Ingredients

  • 3 pounds chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 whole onion (large, sliced)
  • 3 cloves garlic (minced)
  • 4 whole carrots (cut into chunks)
  • 3 stalks celery (cut into chunks)
  • 4 whole potatoes (Yukon Gold, quartered)
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 whole bay leaf

Directions

Step 1

Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.

Step 2

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil.

Step 3

Sear the chuck roast for 3-4 minutes on each side, until deeply browned. Remove the roast and set it aside.

Step 4

In the same pot, add the sliced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 5

Add the tomato paste to the pot and stir for another minute to incorporate.

Step 6

Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.

Step 7

Stir in the dried thyme, dried rosemary, and bay leaf.

Step 8

Return the seared roast to the pot. Arrange the carrots, celery, and potatoes around the roast.

Step 9

Bring the liquid to a simmer, cover the pot with a tight-fitting lid, and transfer it to an oven preheated to 300°F (150°C).

Step 10

Cook in the oven for 4 hours, or until the roast is fork-tender and the vegetables are soft.

Step 11

Remove the pot from the oven and let the roast rest for 10 minutes. Discard the bay leaf.

Step 12

Shred the meat into chunks and serve with the cooked vegetables and a spoonful of the rich cooking juices over the top.

Nutrition Facts

Serving size 3277.7 grams (3277.7g)
Amount per serving % Daily Value*
Calories 4216
Total Fat 213.20g 273%
Saturated Fat 81.90g 410%
Polyunsaturated Fat 13.40g
Cholesterol 1252mg 417%
Sodium 12002mg 522%
Total Carbohydrate 166.40g 61%
Dietary Fiber 22.30g 80%
Total Sugars 30.30g
Protein 378.50g 757%
Vitamin D 54IU 272%
Calcium 493mg 38%
Iron 53mg 292%
Potassium 8955mg 191%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%
Protein: 36.9%
Carbs: 16.2%