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Veronica M.: "Delicious! I added beets to mine, which gave it a…" Read More
12Ingredients
4Hours
880Calories
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Description
Traditional, fall-apart-tender pot roast is easy to make in your home oven. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Preheat the oven to 275°F.
- Cut the onion into 1-inch thick wedges. Chop the carrots into 1-inch pieces. Remove the garlic cloves from their skins and smash with the back of a knife.
- Set a large Dutch oven or oven-safe pot over high heat and add olive oil.
NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol185mg62% |
| Sodium4140mg173% |
| Potassium1180mg34% |
| Protein56g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A160% |
| Vitamin C15% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(3)
Veronica M. 3 years ago
Delicious! I added beets to mine, which gave it a nice earthy flavor. I also reduced the oven temperature to 225 and cooked it until the internal temp was 195 in order to render the fat.
Natalie Barros 4 years ago
The roast was very good but the carrots were extremely vinegary. i would recommend less vinegar in the recipe.