Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen.
1 teaspoon Tablespoon minced fresh thyme or 1 dried thyme
2 Bay leaves
1 cup Dry red wine or reduced sodium beef broth
2 cup Reduced sodium beef broth
1 pound Small red potatoes, quartered
4 inch Medium parsnips, peeled and cut into 2 pieces
6 inch Medium carrots, cut into 2 pieces
1 tablespoon Red wine vinegar
2 tablespoon Minced Fresh Parsley
As required Salt and pepper
Nutrition value
137
calories per serving
5 g Fat10 g Protein11 g Carbs3 g FiberOther
Current Totals
5 g Fat
10 g Protein
11 g Carbs
3 g Fiber
MacroNutrients
Carbs
11 g
Protein
10 g
Fiber
3 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
57 mg
Iron
2 mg
Vitamin A
510 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
34 mcg
Vitamin B12
0 mcg
Vitamin C
27 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
36 mg
Manganese
1 mg
Phosphorus
98 mg
Selenium
9 mcg
Zinc
1 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