Pot Roast with Potatoes, Carrots and Parsnips Recipe | Yummly

Pot Roast with Potatoes, Carrots and Parsnips

A SWEET AND SAVORY LIFE
14Ingredients
105Minutes
520Calories
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Ingredients

US|METRIC
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried thyme
  • 2 3/4 pounds chuck roast
  • 1 tablespoon olive oil
  • 1 onions (medium, chopped, about 1 cup)
  • 3 garlic cloves (minced)
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 1 cup lower sodium beef broth
  • 1 pound parsnips (peeled and thinly sliced)
  • 5 small carrots (about 8 ounces, peeled and thinly sliced)
  • 1 pound baby potatoes (halved)
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    NutritionView More

    520Calories
    Sodium22% DV530mg
    Fat46% DV30g
    Protein63% DV32g
    Carbs8% DV25g
    Fiber20% DV5g
    Calories520Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol105mg35%
    Sodium530mg22%
    Potassium1080mg31%
    Protein32g63%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A110%
    Vitamin C40%
    Calcium8%
    Iron25%

    * 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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