Nutrition Facts for Old fashioned pot roast

Old Fashioned Pot Roast

Delight in the comforting flavors of an Old Fashioned Pot Roast, a classic one-pot wonder that transforms simple ingredients into a hearty, soul-warming meal. This recipe features a melt-in-your-mouth beef chuck roast that’s seared to perfection and slow-cooked in a rich medley of beef broth, red wine, and aromatic herbs like rosemary and thyme. Nestled around the tender roast are perfectly cooked carrots, celery, and russet potatoes, infused with savory flavor from the low-and-slow braising technique. Ideal for a cozy family dinner or holiday feast, this easy-to-follow pot roast recipe is a timeless favorite that promises maximum flavor with minimal effort. Serve it with a ladle of luscious pan gravy for the ultimate comfort food experience. Perfect for those searching for "classic pot roast recipes" or "best slow-cooked beef dinners"!

Nutriscore Rating: 71/100
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Image of Old Fashioned Pot Roast
Prep Time:20 mins
Cook Time:240 mins
Total Time:260 mins
Servings: 6

Ingredients

  • 3 pounds beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 4 medium carrots
  • 2 celery stalks
  • 4 garlic cloves
  • 3 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 4 medium russet potatoes

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the beef chuck roast generously with kosher salt and black pepper on all sides.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 4

Sear the beef roast on all sides until it is deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.

Step 5

Peel and roughly chop the onion, carrots, and celery. Mince the garlic cloves.

Step 6

In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften and caramelize.

Step 7

Stir in the garlic and cook for 1 additional minute until fragrant.

Step 8

Add the tomato paste and stir to coat the vegetables, cooking for another 2 minutes.

Step 9

Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.

Step 10

Return the beef roast to the pot. Add the sprigs of rosemary and thyme to the liquid.

Step 11

Peel and quarter the potatoes, then add them to the pot around the roast.

Step 12

Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 13

Cook for 3.5 to 4 hours, or until the beef is fork-tender and easily shred apart.

Step 14

Remove the pot from the oven and discard the rosemary and thyme sprigs.

Step 15

Let the pot roast rest for 10 minutes before serving. Serve the tender beef alongside the roasted vegetables with some of the rich broth spooned over top.

Nutrition Facts

Serving size 3586.2 grams (3586.2g)
Amount per serving % Daily Value*
Calories 4814
Total Fat 302.90g 388%
Saturated Fat 114.30g 572%
Polyunsaturated Fat 3.00g
Cholesterol 1021mg 340%
Sodium 5056mg 220%
Total Carbohydrate 212.90g 77%
Dietary Fiber 26.00g 93%
Total Sugars 33.90g
Protein 280.50g 561%
Vitamin D 0IU 0%
Calcium 509mg 39%
Iron 49mg 274%
Potassium 9938mg 211%
*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: 58.0%
Protein: 23.9%
Carbs: 18.1%