Beef pot roast with pan roasted vegies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 400.5
  • Total Fat: 22.4 g
  • Cholesterol: 68.0 mg
  • Sodium: 351.5 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 33.8 g

View full nutritional breakdown of Beef pot roast with pan roasted vegies calories by ingredient
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Old fashioned pot roast Old fashioned pot roast
Number of Servings: 4


    1 pound beef chuck
    1 fennel bulb chopped in large pieces
    2 large carrots chopped in large pieces
    2 parsnips chopped in large pieces
    1 tablespoon of Better than Bouilon mix
    2 cups water
    1 TBS snipped rosemary
    1 minced garlic clove


We add one medium red potato for each person to the pan while cooking, but figure the calories for those separately


Place meat in small roasting pan. Salt and pepper the meat and add minced garlic and rosemary to the the top of the meat. Arrange vegetables around the edge. Mix water and bouilon mix and pour over the meat and vegetables. Bake 4 hours at 300 degrees

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PHILWOODFORD.

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