Pot Roast with Gravy
Pot Roast with Gravy is a classic American comfort food, typically featuring a large cut of beef like chuck roast slow-cooked with root vegetables such as carrots, potatoes, and onions in a rich, savory gravy. This one-pot meal is known for its tender, fall-apart meat and hearty, flavorful sauce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the vegetables and gravy thickener. A typical serving provides a good source of iron, zinc, and B vitamins, and generally ranges from 400 to 600 calories per generous portion.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 7.0 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8.0 mg |
| Phosphorus | 250 mg |
| Selenium | 30 mcg |
| Vitamin B6 | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pot roast is a cornerstone of American home cooking, embodying the tradition of slow, economical cooking to tenderize tougher cuts of meat. Nutritionally, the slow-cooking process helps break down collagen in the beef, making it easier to digest while creating a deeply flavorful, nutrient-rich gravy.
