Sunday Pot Roast with Vegetables
Sunday Pot Roast with Vegetables is a classic American comfort dish featuring a slow-cooked beef chuck roast simmered with root vegetables like potatoes, carrots, and onions. It's a one-pot meal traditionally prepared for family gatherings, especially on Sundays, and is known for its tender, fall-apart meat and flavorful broth.
🍽️ Nutrition at a glance
This dish is a balanced meal high in protein from the beef and provides a good source of fiber and vitamins from the vegetables. A typical serving contains approximately 400-500 calories, with a hearty mix of protein, carbohydrates, and fats.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 850 mg |
| Potassium | 900 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 2.5 mcg |
| Zinc | 6 mg |
| Niacin (B3) | 8 mg |
| Vitamin C | 15 mg |
| Phosphorus | 300 mg |
| Selenium | 35 mcg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
The 'low and slow' cooking method breaks down the tough connective tissue in the chuck roast, transforming it into a succulent, tender cut. Nutritionally, it's a complete meal in one pot, offering a dense profile of iron, zinc, and B vitamins from the beef alongside potassium and vitamin A from the vegetables.
