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Pot Roast

Course: Main Course
Cuisine: American
Servings: 8
Calories: 437kcal


  • Large Skillet
  • Roasting Pan
  • Aluminum Foil


  • 3 lbs pot roast/chuck roast
  • 1 TBS olive oil
  • 1 onion sliced thin
  • 4 carrots peeled and cut in 2-inch chunks
  • 2 celery stalks
  • 2 cups of beef bone broth
  • Sea salt and pepper to taste
  • *optional baby gold potatoes
  • *optional sweet potatoes cut in 2-inch squares


  • Preheat oven to 325 degrees. Heat olive oil in a large skillet, or roasting pan that can be used on the stove top, on medium-high heat. Season roast with salt and pepper to taste on all sides. Sear meat 5-7 minutes each side in the heated olive oil. Remove meat, place vegetables in the pan and sautee about 4-5 minutes. Remove and set aside. Place meat in roasting pan, add bone broth and cover with aluminum foil. Place in preheated oven around 3 ½ hours. When roast has 1 hour to cook add the optional potatoes and vegetables that were set aside.


This recipe makes 8-6 oz servings. The calories and grams are all an estimation as it is hard to measure it out exactly, DOES NOT include potatoes. Calories per serving: 437; Fat per serving: 30g; Carbs per serving: 6g; Protein per serving: 34g.


Calories: 437kcal