Pot Roast with Vegetables

Pot Roast with Vegetables is a classic American comfort food, typically consisting of a slow-cooked beef chuck roast, potatoes, carrots, and onions. The dish is known for its tender, fall-apart meat and rich, savory gravy, often cooked in a Dutch oven or slow cooker. It's a staple of home-style cooking, particularly in the United States, with roots in European braising traditions.

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🍽️ Nutrition at a glance

This dish is high in protein and fat, with a moderate amount of carbohydrates from the vegetables. It provides essential nutrients like iron, zinc, and B vitamins from the beef, along with fiber and vitamins A and C from the vegetables. A typical serving can range from 400 to 600 calories, depending on the cut of meat and portion sizes.

Nutrition breakdown

Calories	350 kcal
Protein	30 g
Carbs	20 g
Fat	15 g
Fiber	4 g
Sugar	5 g
Sodium	800 mg
Potassium	700 mg
Iron	4 mg
Vitamin A	300 mcg
Vitamin C	15 mg
Calcium	50 mg
Vitamin B12	2 mcg
Zinc	6 mg
Niacin (B3)	8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pot roast is a symbol of family gatherings and hearty, home-cooked meals, often associated with Sunday dinners or holiday feasts. Nutritionally, the slow-cooking method helps break down tough connective tissues in the meat, making it more digestible and flavorful, while also allowing the vegetables to absorb the rich, savory juices.