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Pot Roast

This recipe contains beef chuck roast, olive oil, vegetable oil, parsnips, red wine and more.
6 Servings - 3 hr 25 min -
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Servings:6  | Calories:1043 | Total Fat:74g  | Chol:275mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 74g
114 %
Sat Fat 24g
120 %
Total Carb 27g
9 %
Fiber 6g
24 %
Sugars 9g
Cholesterol 275mg
92 %
Sodium 1152mg
48 %
Protein 63g
126 %
70% Beef chuck roast
13% Others combined
10% Olive oil
6% Vegetable oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


One 3 to 4 pound beef chuck roast
Kosher salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
One 15 ounce can whole tomatoes, in juice
1/2 cup red wine
2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
3 sprigs fresh thyme or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
3 carrots, peeled and cut into 2 inch chunks
2 medium parsnips, peeled and cut into 1/2 inch coins
1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
About 5 tablespoons olive oil
Kosher salt and freshly ground black pepper

Directions : View recipe directions on
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