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Pot Roast with Vegetables

Pot Roast with Vegetables Recipe

  • 1 tablespoon vegetable oil
  • 1 (3 1/2) pound boneless beef chuck roast
  • salt and ground black pepper to taste
  • 1 large onion, finely chopped
  • 1 clove garlic, chopped, or to taste
  • 2 1/2 cups beef stock
  • 1 (16 ounce) can diced tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 3/4 pound carrots, cut diagonally into 1-inch-thick slices
  • 1 pound small red potatoes, quartered lengthwise
  • 1 (6 ounce) jar mushrooms, or more to taste
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons cold water
  • 1 pinch celery salt, or to taste
  • 1 pinch dried basil, or to taste
  • 1 pinch dried thyme, or to taste
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 567
Total Fat 32.8g
Saturated Fat 12.4g
Cholesterol 120mg
Sodium 515mg
Total Carbohydrate 30.3g
Dietary Fiber 5g
Sugars 10.4g
Protein 35.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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