Oven-Roasted Pot Roast With Vegetables

240 mins (cooking 240)
15 ingredients
6-8 servings
My family loves pot roast. Though I usually use my dutch-oven I find it is too small to cook enough vegetables to feed my large family. So I came up with a way to use my roasting pan to keep it simple.The long cooking time left the roast fork tender, just be sure to cut against the grain of the meat and not with it.

Categories:  main-dish , beef , meat , <-4-hours , roast-beef , time-to-make ,
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Serving Size (203.6 g)
Servings 6
Amount per Serving
Calories 234.07 Calories from Fat 98.01
% Daily Value *
Total Fat 10.89g 100.55%
Saturated Fat 2.66g 79.88%
Trans Fat 0.0g %
Cholesterol 3.15mg 6.31%
Sodium 19713.7mg 4928.43%
Total Carbohydrate 19.91g 39.83%
Dietary Fiber 1.83 g 44.01%
Sugars 15.22 g %
Protein 15.99g 191.94%
Vitamin A 411.41IU% Vitamin C 9.23mg%
Calcium 71.23mg% Iron 3.1mg%
*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:
stalks celery, red potatoes, ground pepper