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Pot Roast

Beef pot roast recipe, slow cooked on stove top or in oven with onion, garlic, carrots, and red wine. Slow cooking on low heat practically ensures a tender pot roast from the tougher beef chuck or shoulder roast cut.
5 Servings - 4 hr -
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Servings:5  | Calories:645 | Total Fat:25g  | Chol:241mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 9g
45 %
Total Carb 11g
4 %
Fiber 3g
12 %
Sugars 3g
Cholesterol 241mg
80 %
Sodium 256mg
11 %
Protein 85g
170 %
89% Beef shoulder
3% Others combined
3% Yellow onions
2% Red wine
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
2 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
4 cloves of garlic, peeled
1/2 cup of red wine
1 bay leaf
Several carrots, peeled and cut lengthwise

Directions : View recipe directions on
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