Pot Roast With Vegetables Recipe

Recipe By The Spruce Eats

In this pot roast with vegetables recipe, easy is the operative word. Use chuck roast for this beef pot roast, but brisket, 7-bone roast, and other tougher cuts also work well. The slow-braising method results in a remarkably tender and flavorful meal with natural pan gravy. Potatoes, carrots, mushrooms, garlic, and sweet onions cook with the roast for a built-in side dish.

5
26 Rating - Rate
Non Vegdiet
2hr 50minstotal
20minsPrep
2hr 30minsCook

ingredients serves

6
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Ingredients For Pot Roast With Vegetables Recipe

Nutrition
value
193
calories per serving
2 g Fat9 g Protein33 g Carbs10 g FiberOther

Current Totals

  • 2 g Fat
  • 9 g Protein
  • 33 g Carbs
  • 10 g Fiber

MacroNutrients

  • Carbs
    33 g
  • Protein
    9 g
  • Fiber
    10 g

Fats

  • Fat
    2 g

Vitamins & Minerals

  • Calcium
    106 mg
  • Iron
    4 mg
  • Vitamin A
    1718 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    4 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    70 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    67 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    100 mg
  • Manganese
    2 mg
  • Phosphorus
    133 mg
  • Selenium
    7 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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