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Beef Pot Roast

Beef Pot Roast

EverydayCooked

Beef pot roast is a slow-cooked dish traditionally prepared by braising a marbled cut like chuck or brisket with root vegetables in seasoned broth. The extended cooking time breaks down collagen into gelatin, yielding tender meat with rich flavor while providing substantial protein content. Though nutrient-dense, its fat levels vary significantly depending on cut selection and trimming practices, requiring attention for calorie-conscious tracking.

Macro Impact

A 4 oz serving contains 341 calories, 34g protein, 0g carbs, and 22g fat.

Calorie Burn

How long would it take to burn off 341 calories?
Walking3.5 mph, moderate pace
1 hour 19 min
YogaModerate effort, gentle pace
58 min
SwimmingModerate effort, freestyle
44 min
Biking12-14 mph, moderate effort
35 min
StairsStair climbing, moderate pace
40 min
Running5 mph (12 min/mile)
29 min

Nutrition Facts

Serving size4 oz (113 g)
Amount per serving
Calories341
% Daily Value*
Total Fat22g
28%
Saturated Fat9g
43%
Trans Fat0.3g
Polyunsaturated Fat0.8g
Monounsaturated Fat9g
Cholesterol136mg
45%
Sodium57mg
2%
Total Carbohydrate0g
0%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein34g
Vitamin D0.3mcg
2%
Calcium19mg
1%
Iron3mg
16%
Potassium273mg
6%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
0 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
22 / 78 g
28%
Monounsaturated
9 / 31 g
30%
Polyunsaturated
1 / 23 g
4%
Saturated
9 / 23 g
37%
Trans
0 g
Cholesterol
136 / 300 g
45%
Omega 3
0 / 5 g
6%
Omega 6
1 / 19 g
3%
Omega 9
9 g
Protein
Protein
34 / 80 g
43%
Amino Acids
Histidine
1 / 3 g
29%
Isoleucine
1 / 2 g
85%
Leucine
2 / 3 g
66%
Lysine
2 / 2 g
95%
Methionine
1 / 1 g
66%
Phenylalanine
1 / 2 g
57%
Threonine
1 / 1 g
95%
Tryptophan
0 / 0 g
107%
Valine
1 / 2 g
71%
Arginine
2 g
Cysteine
0 g
Cystine
0 g
Tyrosine
1 g
Alanine
2 g
Aspartic Acid
4 g
Glutamic Acid
6 g
Glycine
2 g
Proline
2 g
Serine
1 g
Vitamins
Thiamine, B1
0 / 1 mg
6%
Riboflavin, B2
0 / 1 mg
17%
Niacin, B3
5 / 15 mg
32%
Pantothenic Acid, B5
1 / 5 mg
13%
Pyridoxine, B6
0 / 1 mg
26%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
3 / 2 mcg
105%
Folate
10 / 400 mcg
3%
Vitamin A
0 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
2%
Vitamin E
1 / 15 mg
4%
Vitamin K
2 / 105 mcg
2%
Minerals
Calcium
19 / 1k mg
2%
Copper
0 / 1 mg
13%
Iron
3 / 13 mg
22%
Magnesium
23 / 370 mg
6%
Manganese
0 / 2 mg
1%
Phosphorous
207 / 700 mg
30%
Potassium
274 / 3k mg
9%
Selenium
32 / 55 mcg
58%
Sodium
57 / 2.3k mg
2%
Zinc
8 / 10 mg
83%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
57 g
Caffeine
0 mg
Choline
130 mg
Taurine
23 mg

References

Data on this page was sourced from a publicly available first-party datasource.

  1. 1.Beef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised. USDA Standard Reference, Legacy. Food ID 168667.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

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