Beef Pot Roast With Root Vegetables
330 mins (prep 30, cooking 300)
10 ingredients
8 servings
This pot roast is the recipe i have been making all my cooking life except the addition of the balsamic vinegar which gives it a wow taste. The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.

Categories:  seasonal , winter , north-american , main-dish , beef , fall , meat , canadian , vegetable ,
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Serving Size (127.13 g)
Servings 8
Amount per Serving
Calories 222.28 Calories from Fat 59.31
% Daily Value *
Total Fat 6.59g 81.08%
Saturated Fat 2.61g 104.44%
Trans Fat 0.0g %
Cholesterol 4.73mg 12.62%
Sodium 28538.37mg 9512.79%
Total Carbohydrate 20.03g 53.41%
Dietary Fiber 0.06 g 1.8%
Sugars 17.73 g %
Protein 20.55g 328.76%
Vitamin A 1.25IU% Vitamin C 0.27mg%
Calcium 73.85mg% Iron 2.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
blade roast, yukon gold potatoes, chopped fresh parsley