Grammy's Kitchen · Pot Roast · 8 Spiced Pot Roast with Roasted Vegetables a
One of 210 pot roast recipes we measured
from www.foodnetwork.com
3 cooks on www.foodnetwork.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 19% | 26% |
| fat | 3% | 2% |
| aromatics | 14% | 12% |
| sweetener | 1% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 104% | 32% |
| collagen idx | 0.7 | 0.8 |
| marbling idx | 0.3 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2495 g | 5- to 6-pound boneless chuck or rump roast |
| Fleur de sel, to season | |
| 1/2 tablespoon coarse ground black peppercorns | |
| 1/2 tablespoon coarse ground white peppercorns | |
| 1/2 tablespoon coarse ground green peppercorns | |
| 3 g | 1/2 tablespoon coarse ground coriander |
| 3 g | 1/2 tablespoon coarse ground cumin |
| 1 teaspoon coarse ground Szechwan peppercorns | |
| 4 g | 1/2 tablespoon ground cinnamon |
| 1/2 tablespoon chili flakes | |
| 60 g | 1/2 cup all-purpose flour |
| Canola oil, to cook | |
| 300 g | 2 sliced onions |
| 18 g | 6 cloves garlic, sliced |
| 5 thin slices ginger | |
| 484 g | 2 cups whole Roma tomatoes |
| 1 tablespoon sambal | |
| 13 g | 1 tablespoon brown sugar |
| 472 g | 2 cups dry red wine |
| 400 g | 2 zucchinis, roll cut |
| 240 g | 2 bell peppers, large dice |
| 122 g | 2 large carrots, peeled and roll cut |
| 454 g | 1 pound button mushrooms, quartered |
| Salt and black pepper, to taste | |
| Garlic Fingerling Potatoes, recipe follows | |
| East-West Mustard, recipe follows | |
| 907 g | 2 pounds fingerling potatoes, washed and scrubbed, skin on |
| 34 g | 1/4 cup chopped garlic |
| 72 g | 1/3 cup extra virgin olive oil |
| 50 g | 1/2 cup chopped French parsley |
| Salt and black pepper, to taste | |
| 13 g | 1 tablespoon mustard powder |
| 1 tablespoon wasabi powder | |
| 6 g | 1/2 tablespoon sugar |
| 52 g | 4 tablespoons Dijon mustard |
Method: 3 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am not a fan of beef chuck; mainly because I have tasted traditonal pot roasts. However, I have made this recipe several times since 2001 and it has ALWAYS been a success: rich in flavor and a wonderful melding of sweet spices. Because beef chuck is a budge” — a cook, 5★
“Well, obviously, thawed but because of circumstances beyond my control, I had to freeze the roast for several weeks before adding the veggies and finishing the recipe. I cooked the roast for 21/2 hours then put it in the freezer, thawed it and cooked it for t” — a cook, 5★