New England Pot Roast
200 mins (prep 20, cooking 180)
11 ingredients
6-8 servings
My grandmother used to make this Pot Roast all the time. The key is using a little better cut of meat then "Chuck", and cooking slowly. I have embelished the recipe slightly, using wine and more herbs. My grandmother was a tea-totaler! By cooking at a lower oven setting, the meat will just fall apart! I use a top of the round roast, but you can also use a bottom of the round.

Categories:  beginner-cook , easy , north-american , main-dish , comfort-food , taste~mood , meat , <-4-hours , vegetable , one-dish-meal , time-to-make ,
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Serving Size (80.83 g)
Servings 6
Amount per Serving
Calories 30.6 Calories from Fat 1.71
% Daily Value *
Total Fat 0.19g 1.71%
Saturated Fat 0.04g 1.24%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 405.59mg 101.4%
Total Carbohydrate 4.97g 9.93%
Dietary Fiber 1.06 g 25.4%
Sugars 0.45 g %
Protein 0.89g 10.67%
Vitamin A 93.67IU% Vitamin C 0.61mg%
Calcium 15.44mg% Iron 0.35mg%
*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:
top round roast, beef base, fresh thyme, white potatoes, medium carrots, small, cold water