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Picture of Cook the Book: Perfect Pot Roast
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2966 kcal 148 %
  • Fat 128 g 197 %
  • Saturated 42 g 210 %
  • Carbs 83 g 28 %
  • Fiber 22 g 88 %
  • Protein 381 g 762 %
  • Cholesterol 1092 mg 364 %
  • Sodium 7208 mg 300 %
  • Calcium 576 mg 58 %
  • Magnesium 567 mg 135 %
  • Potassium 9891 mg 210 %
  • Iron 52 mg 290 %
  • Zinc 117 mg 1067 %
  • Phosphorus 4414 mg 631 %
  • Vitamin A 3663 µg 407 %
  • Vitamin C 60 mg 66 %
  • Thiamin (B1) 2 mg 177 %
  • Riboflavin (B2) 4 mg 338 %
  • Niacin (B3) 87 mg 545 %
  • Vitamin B6 11 mg 840 %
  • Folate equivalent (total) 215 µg 54 %
  • Vitamin B12 45 µg 1890 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 11 mg 74 %
  • Vitamin K 119 µg 99 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Perfect Pot Roast

Ingredients

  • 2 or 3 tablespoons olive oil
  • Kosher salt
  • One 3- to 5-pound chuck roast
  • 2 onions
  • 6 to 8 carrots
  • Pepper
  • 2 to 2 1/2 cups beef stock
  • 3 or 4 fresh rosemary sprigs
  • 2 or 3 fresh thyme springs

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