Dutch Oven Pot Roast with Carrots and Potatoes
Dutch Oven Pot Roast with Carrots and Potatoes
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  • prep: 10 min
  • cook: 3 hr 15 min
  • total: 3 hr 25 min
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  • servings:
  • Summary

    Fork tender and juicy right from your dutch oven, this classic post roast with carrots and potatoes is a meal in one pan and perfect for your next Sunday supper. 

    Ingredients

    • 2 tablespoons vegetable or olive oil
    • 1/2 red onion (sliced )
    • 2 pound chuck roast
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 cups beef broth
    • 3 large russet potatoes (peeled and sliced into 1-inch wedges)
    • 5 large carrots (peeled and sliced into 1-inch thick pieces)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 425 % Daily Value *
    • Total Fat: 34 g 52.59%
    • Saturated Fat: 12 g 62.18%
    • Trans Fat: 0 g %
    • Cholesterol: 107 mg 35.78%
    • Sodium: 1084 mg 45.16%
    • Calcium: 16 mg 1.63%
    • Potassium: 412 mg 11.78%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 17.36%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0.19%
    • Sugar: 0 g
    • Protein: 27 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.02%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat4
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total4 oz-eq

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