Grammy's Kitchen · Pot Roast · Beer and Rump Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
11 cooks on www.foodnetwork.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 67% | 26% |
| fat | 6% | 2% |
| aromatics | 11% | 12% |
| acid | 2% | 0% |
| sweetener | 1% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 5% | 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.
| 1361 g | 3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry |
| Freshly ground salt | |
| Freshly ground black pepper | |
| 15 g | 2 tablespoons flour |
| 76 g | 1/3 cup plus 2 tablespoons clarified butter |
| 150 g | 1 medium onion, thinly sliced |
| 4 bacon slices, cut into 1/2-inch pieces | |
| 13 g | 1 tablespoon brown sugar |
| 454 g | 16 ounces. water |
| 454 g | 16 ounces bitter beer, flat |
| 30 g | 2 tablespoons white wine vinegar |
| 1 g | 1 bay leaf |
| 3 cloves | |
| 1 lemon, juiced | |
| pinch cayenne | |
| 2 teaspoons arrowroot | |
| 12 oysters, shucked | |
| 70 g | 1 cup mushrooms, thinly sliced |
Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I really enjoyed this but the sauce was a bit to thin. Maybe adding more arrowroot next time. Also maybe less lemon with the mushrooms and add more than a cup of mushrooms. I also didnt add the oysters and wasn't sure what larded bacon was - just used regul” — a cook, 4★
“Absolutely wonderful! The flavors were simply incredible. Didn't use oysters (only change in recipie) - served beef slices over hot noodles w/fresh green salad - entire family raved (including 6 & 4 year old, so you KNOW it had to be good). Just great!” — a cook, 5★