Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 400.5
Total Fat 22.4 g
Saturated Fat 1.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.7 g
Cholesterol 68.0 mg
Sodium 351.5 mg
Potassium 935.7 mg
Total Carbohydrate 15.0 g
Dietary Fiber 4.3 g
Sugars 3.6 g
Protein 33.8 g
Vitamin A 88.5 %
Vitamin B-12 65.8 %
Vitamin B-6 31.1 %
Vitamin C 24.5 %
Vitamin D 0.0 %
Vitamin E 2.8 %
Calcium 23.9 %
Copper 10.9 %
Folate 14.1 %
Iron 20.2 %
Magnesium 13.5 %
Manganese 15.8 %
Niacin 26.5 %
Pantothenic Acid 8.8 %
Phosphorus 30.1 %
Riboflavin 17.8 %
Selenium 28.9 %
Thiamin 14.4 %
Zinc 38.9 %
*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 pot roast with pan roasted vegies

View the full Beef pot roast with pan roasted vegies Recipe & Instructions
Submitted by: PHILWOODFORD

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 pot roast with pan roasted vegies

336 calories of Beef chuck, arm pot roast, (0.25 lb)

28 calories of Parsnips, (0.25 parsnip (9" long))

18 calories of Fennel, (0.25 bulb)

15 calories of Carrots, raw, (0.50 large (7-1/4" to 8-1/2" long))

2 calories of Beef bouillon, (0.25 cube (6 fl oz prepared))

1 calories of Garlic, (0.25 clove)

1 calories of Rosemary, (0.25 tbsp)


No nutrition or calorie comments found.