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
2hr 50m.total
20m.Prep
2hr 30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pot Roast With Vegetables Recipe
- 0.33-1/2 pound Boneless Chuck Roast
- 0.33 tablespoon Worcestershire sauce
- 0.17 teaspoon Onion powder
- 0.17 teaspoon Garlic powder
- 0.17 teaspoon Kosher salt
- 0.17 tablespoon Dried oregano
- As required Black pepper to taste
- 1.33 Baby red new potatoes
- 0.67 Carrots
- 1.33 ounce Mushrooms
- 1 Cloves Garlic
- 0.08 Large Onion
- 0.17 Package dry onion soup mix
- 1/25 cup Red wine
- 0.13 cup Beef broth
Nutrition
value
value
193
calories per serving
2 g Fat9 g Protein33 g Carbs10 g FiberOther
Current Totals
- Fat2g
- Protein9g
- Carbs33g
- Fiber10g
MacroNutrients
- Carbs33g
- Protein9g
- Fiber10g
Fats
- Fat2g
Vitamins & Minerals
- Calcium106mg
- Iron4mg
- Vitamin A1718mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B6< 1mg
- Vitamin B970mcg
- Vitamin B120mcg
- Vitamin C67mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium100mg
- Manganese2mg
- Phosphorus133mg
- Selenium7mcg
- Zinc2mg
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
Recipe By The Spruce Eats