Pot Roast with Potatoes and Vegetables Recipe | Yummly
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Pot Roast With Potatoes and Vegetables

LEITE'S CULINARIA
14Ingredients
4Hours
750Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 1 boneless chuck roast (2 1/2 to 4 pounds)
  • kosher salt
  • freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 yellow onion (large, chopped)
  • 1 1/2 pounds small red potatoes (halved or, if large, quartered)
  • 4 large carrots (cut into 1-inch pieces, about 1 1/2 cups)
  • 3 parsnips (cut into 1-inch pieces, about 1 cup)
  • 4 garlic cloves (minced)
  • 3 sprigs fresh thyme
  • 1 cup dry red wine
  • 2 1/2 cups low sodium beef broth
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon fresh flat leaf parsley (chopped, for garnish, optional)
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    NutritionView More

    750Calories
    Sodium28% DV680mg
    Fat63% DV41g
    Protein78% DV40g
    Carbs15% DV45g
    Fiber32% DV8g
    Calories750Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat13g65%
    Trans Fat0g
    Cholesterol120mg40%
    Sodium680mg28%
    Potassium1740mg50%
    Protein40g78%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A200%
    Vitamin C50%
    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.

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