How many calories are in Pot Roasted Beef?

One serving has 327 kcal. The recipe makes 6 servings (1 1/4 cup each).

How much protein is in Pot Roasted Beef?

23 g of protein per serving, with 51 g of carbohydrates and 3 g of fat.

What do I need to make Pot Roasted Beef?

9 ingredients: 1 pound beef round roast, thawed, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon vegetable oil, 8 red potatoes, peeled and quartered (or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained) and 2 turnips, peeled and quartered (or 1 can, about 15 ounces, low-sodium sweet potatoes, drained) ….

Pot Roasted Beef

Name: Pot Roasted Beef
Yield: 6 servings
Ingredients: 1 pound beef round roast, thawed; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon vegetable oil; 8 red potatoes, peeled and quartered (or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained); 2 turnips, peeled and quartered (or 1 can, about 15 ounces, low-sodium sweet potatoes, drained); 1/2 cup onion, chopped in 1-inch pieces; 1/2 cup carrots, chopped in 1-inch pieces; 1/2 cup low-sodium tomato juice

This is a tender and satisfying roast beef dinner. Serve with a green salad and bread.

327kcal per serving

23 gprotein

51 gcarbohydrates

3 gfat

6servings (1 1/4 cup)

Ingredients

1 pound beef round roast, thawed
1/4 teaspoon salt nutrition facts
1/4 teaspoon black pepper nutrition facts
1/2 teaspoon vegetable oil nutrition facts
8 red potatoes, peeled and quartered (or 2 cans, about 30 ounces, low-sodium sliced potatoes, drained) nutrition facts
2 turnips, peeled and quartered (or 1 can, about 15 ounces, low-sodium sweet potatoes, drained) nutrition facts
1/2 cup onion, chopped in 1-inch pieces nutrition facts
1/2 cup carrots, chopped in 1-inch pieces nutrition facts
1/2 cup low-sodium tomato juice nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	327 kcal
Total fat	3 g	4%
Saturated fat	1 g	5%
Cholesterol	31 mg	10%
Sodium	208 mg	9%
Total carbohydrates	51 g	19%
Dietary fiber	6 g	21%
Total sugars	6 g
Added sugars	0 g	0%
Protein	23 g	46%
Vitamin D	0 µg	0%
Calcium	47
Iron	3
Potassium	1,318 mg	28%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Vegetables: 2 cups

Directions

Preheat oven to 350 °F.
Season the roast with salt and pepper.
In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.
Use a large iron skillet or roasting pan. Put the roast in the middle of the pan. Add the potatoes, turnips, onions, and carrots around the roast.
Pour the tomato juice over the roast and vegetables.
Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
If desired, cut roast into one inch chunks. Mix and serve.

Notes

Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer. Learn more about: Potatoes Turnips Onions Carrots

Source

A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/pot-roasted-beef, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.