Pot roast is typically made by browning and then slowly simmering a cut of beef with a mix of vegetables and spices in liquid. The result tends to be high in calories, in part due to the typical large serving size.
However, limiting yourself to the recommended 3-ounce serving of meat and filling up on vegetables can help you keep the calories in your meal under control.
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Calories by Cut of Meat
A 3-ounce serving of pot roast made from beef chuck from under the blade and trimmed to remove the fat has about 196 calories, according to the United States Department of Agriculture (USDA).
Use beef shoulder, and the same-sized serving has 176 calories, and a 3-ounce size of pot roast made from beef chuck arm has about 241 calories, per the USDA.
A serving of a pot roast recipe usually ranges from 1/2 pound to 3/4 pound of meat, along with anything up to about 3/4 cup of root vegetables, such as carrots, parsnips and rutabagas.
Some recipes include chopped bacon as well as beef chuck or use alcohol instead of broth for the braising liquid. Both of these ingredients can increase the number of calories in the dish.
The calories in each serving range from about 582 to about 817, depending on the ingredients used and the serving size.
- Fine Cooking: "Slow-Cooked Pot Roast With Mustard & Horseradish Gravy"
- Fine Cooking: "Beer-Braised Pot Roast"
- USDA Nutrient Database: "Beef, chuck, under blade pot roast, boneless, separable lean only, trimmed to 0" fat, choice, cooked, braised"
- USDA Nutrient Database: "Beef, shoulder pot roast, boneless, separable lean and fat, trimmed to 0" fat, choice, cooked, braised"
- USDA Nutrient Database: "Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, select, cooked, braised"