Grammy's Kitchen · Pot Roast · Brisket Pot Roast
One of 210 pot roast recipes we measured
from 12tomatoes.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 2 cooks on 12tomatoes.com rate it 4.0★.
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 | 0% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 brisket flat, trimmed | |
| 236 g | 1 cup red wine |
| 720 g | 3 cups beef stock, broth or bone broth |
| 225 g | 1-2 white onions, cut into wedges |
| 3 g | 1 head garlic, peeled and lightly smashed |
| 227 g | 8 oz Yukon Gold potatoes, chopped into 1-inch pieces |
| 454 g | 1 lb carrots, chopped into 2-inch pieces |
| 6 g | 1 tablespoon fresh rosemary, chopped |
| 6 g | 1 tablespoon fresh thyme |
| 28 g | 2 tablespoons butter |
| 15 g | 2 tablespoons all-purpose flour |
| Kosher salt and freshly ground black pepper, to taste | |
| Olive oil, as needed |
Method: 14 steps, published by 12tomatoes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.