Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Calories 280.0
Total Fat 13.2 g
Saturated Fat 4.7 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.4 g
Cholesterol 117.9 mg
Sodium 397.4 mg
Potassium 597.7 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.0 g
Sugars 0.1 g
Protein 35.5 g
Vitamin A 0.2 %
Vitamin B-12 116.4 %
Vitamin B-6 36.3 %
Vitamin C 0.1 %
Vitamin D 0.0 %
Vitamin E 2.8 %
Calcium 2.3 %
Copper 9.8 %
Folate 2.9 %
Iron 25.5 %
Magnesium 9.4 %
Manganese 2.5 %
Niacin 22.1 %
Pantothenic Acid 6.5 %
Phosphorus 34.2 %
Riboflavin 21.2 %
Selenium 44.1 %
Thiamin 14.3 %
Zinc 71.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Beef Chuck Pot Roast

View the full Beef Chuck Pot Roast Recipe & Instructions
Submitted by: ALICE-IN-CT

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Beef Chuck Pot Roast

252 calories of Beef chuck, (0.40 lb)

26 calories of Cream of Mushroom Soup, (0.10 can (10.75 oz))

2 calories of Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry, (0.10 serving)


Nutrition & Calorie Comments  

I used 2 cans of the store brand 97% fat free mushroom soup because my crock pot is large. I used the soup as gravy over a cup of brown jasmine rice. Submitted by:
MARLO1
(9/9/11)
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I only had a 2 lbs chuck roast in the freezer, but still followed this recipe to the letter with an envelope of onion soup and used the 2 cans of 97% fat free mushroom; and put it in the slow cooker for 8 hours on low and the meat was in sheds. Added 'no yoke', egg noodles to it and YUM!!! Submitted by:
MARIA_MCGOWAN1
(10/14/10)
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I also do basically the same recipe but use 2 pounds of lean beef cubes, 1 envelope of onion soup mix, and 1 can of either cream of celery or cream of mushroom soup (I use the low fat version). It is fantastic. I love it over rice or no-yolk noodles. Delicious ! Submitted by:
JLUVSJ
(10/5/10)
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Actually now that I look closer at the recipe I use 2 cans of cream of mushroom or chicken soup and cook it quite a bit longer because I like it to fall apart and I don't like it so salty. Submitted by:
JUSTME50
(10/2/10)
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