Pot Roast Nutrition Facts

Calories, fat, protein, and carbohydrate values for Pot Roast.


There are 257 calories in Pot Roast.


Nutrition Facts
Pot Roast
Serving Size:


oz (85 grams)

Amount Per Serving
Calories from Fat 147
Calories 257

% Daily Value*

Total Fat 16 grams

Saturated Fat 6.5 grams

Polyunsaturated Fat 0.6 grams
Monounsaturated Fat 7 grams

Cholesterol 102 milligrams

Sodium 43 milligrams

Potassium 206 milligrams

Total Carbohydrates 0 grams

Dietary Fiber 0 grams

Sugars 0 grams
Protein 26 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Meat / Poultry / Seafood > Prepared / Processed > Meat

How long would it take to burn off 260 KCal?
Walking (3mph) 69 minutes
Running (6mph) 25 minutes
Bicycling (10mph) 36 minutes
Values estimated based on person weighing 140 lbs.

What is considered a pot roast?

What is pot roast? Pot roast isn’t a cut of meat itself. It’s a savory, braised beef dish made by browning the meat before cooking it “low and slow” in a covered casserole dish or Dutch oven. In most recipes, you will brown the roast on the stovetop first, then transfer it to the oven or a slow cooker.

What is another name for pot roast?

What is another word for pot roast?

roast cook
bake broil
grill spit-roast
pot-roast heat
sear barbecue

What is the difference between a roast and a pot roast?

The most obvious difference between roast beef and pot roast is that roast beef is cooked dry, while pot roast is cooked in liquid. You can dry roast nearly any cut of beef muscle to make roast beef. Even some cuts usually cooked as steaks will work.

Why do they call it pot roast?

“Pot roast,” as a term for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, but this method of slow cooking in liquid, known as braising, is centuries older.

What cut of meat is pot roast?

chuck roast

Pot roast is a big, tough beef cut (usually a cheap cut perfect for slow cooking), seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender. A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets.

What’s the difference between pot roast and beef stew?

While pot roast is made by cooking a big piece of meat in gravy, beef stew is made by cooking small chunks of meat with selected vegetables.

Are brisket and pot roast the same thing?

The biggest difference between these two cuts is the intra-muscular fat. The chuck will typically have a large amount of fat inside the meat while brisket has most of the fat on the exterior of the meat.

Is stew meat good for pot roast?

For beef stew, there is no better cut of meat than chuck! Buy a thick chuck pot roast and cut it into chunks for the best tender flavor. Chuck roast is a tougher cut of meat than sirloin or rib roast which really benefits from pressure cooking or slow cooking making the best beef stew!