Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Classic Pot Roast

 
One serving costs about $1.87

$1.87 per serving

9 people like this recipe

9 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:56%

Spoonacular Score: 56%

 

If you want to add more gluten free and dairy free recipes to your recipe box, Classic Pot Roast might be a recipe you should try. This main course has 340 calories, 30g of protein, and 22g of fat per serving. This recipe serves 6. For $1.87 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. It is brought to you by Foodista. A mixture of baby carrots, beer, celery stalks, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. If you like this recipe, take a look at these similar recipes: Classic Pot Roast, Classic Pot Roast, and Classic Pot Roast.

Ingredients

Servings:
2 lb
2 lb chuck roast
chuck roast
some
some salt and pepper
salt and pepper
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
2 inches
2 inches onions
onions
20 inches
20 inches baby carrots
baby carrots
3 inches
3 inches celery stalks
celery stalks
8 oz
8 oz beer
beer
2 sprigs
2 sprigs fresh thyme
fresh thyme
1 cup
1 cup beef stock
beef stock
1 Tbsp
1 Tbsp worcestershire sauce
worcestershire sauce
2 lb chuck roast
2 lb
chuck roast
some salt and pepper
some
salt and pepper
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
2 inches onions
2 inches
onions
20 inches baby carrots
20 inches
baby carrots
3 inches celery stalks
3 inches
celery stalks
8 oz beer
8 oz
beer
2 sprigs fresh thyme
2 sprigs
fresh thyme
1 cup beef stock
1 cup
beef stock
1 Tbsp worcestershire sauce
1 Tbsp
worcestershire sauce

Equipment

dutch oven
dutch oven
frying pan
frying pan
oven
oven
dutch oven
dutch oven
frying pan
frying pan
oven
oven


Instructions

Heat a cast iron skillet or dutch oven to medium high heat, and preheat the oven to 325 degrees. Trim excess fat off the chuck roast and season all over with salt and pepper, then coat the meat with canola oil, rubbing all sides of it. Sear the meat in the skillet, browning for several minutes on all sides. Remove the meat and set aside, then add the vegetables. Saute for several minutes and season with salt and pepper. Deglaze the pan with beer and let reduce for several minutes. Add the beef back to the pan and add the thyme, stock and Worcestershire. Cover the pan and place in the oven and let cook for 6-8 hours, until the meat is fork tender. Serve with steamed potatoes or crusty bread.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.87
Ingredient
2 pounds chuck roast
2 tablespoons vegetable oil
2 inches onions
20 inches baby carrots
3 inches celery stalks
8 ounces beer
2 sprigs fresh thyme
1 cup beef stock
1 tablespoon worcestershire sauce
Price
$8.65
$0.11
$0.01
$0.19
$0.03
$1.22
$0.11
$0.77
$0.10
$11.19

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • When cooking with beer, some believe the classic adage for cooking with wine still applies?don't cook with a wine (or beer) you wouldn't drink. This doesn't mean you should use an expensive brew to spike your chili. Just make sure your cooking beer, whatever the cost, is a good quality beer that will add to the flavor of your dish, not take away from it.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
339 Calories
30g Protein
22g Total Fat
3g Carbs
13% Health Score
Limit These
Calories
339
17%

Fat
22g
34%

  Saturated Fat
11g
72%

Carbohydrates
3g
1%

  Sugar
0.96g
1%

Cholesterol
104mg
35%

Sodium
270mg
12%

Alcohol
1g
8%

Get Enough Of These
Protein
30g
60%

Zinc
11mg
76%

Vitamin B12
4µg
69%

Selenium
31µg
46%

Vitamin B3
7mg
36%

Vitamin B6
0.63mg
32%

Phosphorus
308mg
31%

Vitamin A
1211IU
24%

Iron
3mg
20%

Potassium
635mg
18%

Vitamin B2
0.27mg
16%

Vitamin B5
0.98mg
10%

Magnesium
35mg
9%

Vitamin B1
0.12mg
8%

Copper
0.13mg
7%

Vitamin K
4µg
4%

Calcium
38mg
4%

Vitamin E
0.47mg
3%

Folate
10µg
3%

Manganese
0.04mg
2%

Vitamin C
1mg
1%

Fiber
0.33g
1%

Vitamin D
0.15µg
1%

covered percent of daily need

Related Recipes