Beef Stew/ Pot Roast With Roasted Root Vegetables
160 mins (prep 40, cooking 120)
19 ingredients
4 servings
It doesn't get any better than this! I have been cooking since I was a kid and always made stew "just like mom" until I found this recipe. Inspired by: Food Network, "How To Boil Water" tweaked by moi! Update:11/08 This recipe calls for a 3-4# pot roast but I subbed in stew meat. Either way, it ROCKS!

Categories:  main-dish , beef , meat , <-4-hours , vegetable , time-to-make ,
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Serving Size (163.01 g)
Servings 4
Amount per Serving
Calories 427.96 Calories from Fat 244.08
% Daily Value *
Total Fat 27.12g 166.9%
Saturated Fat 4.74g 94.76%
Trans Fat 0.04g %
Cholesterol 4.73mg 6.31%
Sodium 28393.01mg 4732.17%
Total Carbohydrate 25.61g 34.14%
Dietary Fiber 0.87 g 13.92%
Sugars 17.23 g %
Protein 21.68g 173.45%
Vitamin A 2.19IU% Vitamin C 1.17mg%
Calcium 80.39mg% Iron 3.03mg%
*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:
pot roast, large, diced tomatoes with juice, plain, dry red wine, dried thyme leaves, whole bay leaves, red onions, large carrots, yukon gold potatoes, freshly ground black pepper