Grammy's Kitchen · Pot Roast · Braised Sunday Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
1 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 | 0% | 26% |
| fat | 4% | 2% |
| aromatics | 11% | 12% |
| vegetables and beans | 42% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 tablespoons unsalted butter |
| 240 g | 1 1/2 cups chopped onion |
| 128 g | 1 cup carrots, chopped |
| 54 g | 1/4 cup vegetable oil |
| 2268 g | 5-pound beef roast, (chuck, rump or bottom round) covered with a layer of fat and tied |
| 6 g | 2 cloves garlic, each cut into slivers |
| 822 g | 2 tomatoes, chopped |
| Bouquet garni parsley, leeks, bay leaf, celery stalk, sprig thyme or teaspoon dried thyme | |
| Salt and pepper |
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.