Pot Roast Potatoes and Vegetables Recipe
Recipe By Leites Culinaria
This easy pot roast, made in the slow cooker or crock pot or simply baked in the oven, is a classic with potatoes, carrots, and red wine.
4
24 Rating -
Rate
Non Vegdiet
4hr total
30minsPrep
3hr 30minsCook
4hr total
30m.Prep
3hr 30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pot Roast Potatoes and Vegetables Recipe
- 1/4 Ne boneless chuck roast
- As required Kosher salt and freshly ground black pepper to taste
- 3/4 tablespoon Vegetable oil
- 1/4 Large yellow onion chopped
- 0.38 pound Small red potatoes halved or, if large, quartered
- 1/4 inch 4 large carrots cut into
- 1/4 inch 3 parsnips cut into
- 1 Garlic cloves minced
- 3/4 sprig Fresh thyme
- 1/4 cup Dry red wine
- 0.63 cup Low sodium beef broth
- 1/2 tablespoon Worcestershire sauce
- 1/4 tablespoon Chopped fresh flat leaf parsley for garnish
Nutrition
value
value
372
calories per serving
15 g Fat24 g Protein25 g Carbs6 g FiberOther
Current Totals
- Fat15g
- Protein24g
- Carbs25g
- Fiber6g
MacroNutrients
- Carbs25g
- Protein24g
- Fiber6g
Fats
- Fat15g
Vitamins & Minerals
- Calcium68mg
- Iron3mg
- Vitamin A451mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B961mcg
- Vitamin B120mcg
- Vitamin C60mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium97mg
- Manganese2mg
- Phosphorus215mg
- Selenium21mcg
- 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 Leites Culinaria