Grammy's Kitchen · Pot Roast · Classic Beef Pot Roast
One of 63 pot roast recipes we measured
It ranks #2 of 63 for tenderness among the pot roast recipes we compared. 6 cooks on www.southernliving.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 10% | 37% |
| fat | 2% | 2% |
| aromatics | 44% | 13% |
| salt | 1% | 0% |
| vegetables and beans | 70% | 47% |
| 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.
| 1588 g | 1 (3 1/2-lb.) boneless chuck roast |
| 21 g | 3 1/2 teaspoons kosher salt, divided |
| 2 g | 1 teaspoon black pepper, divided |
| 27 g | 2 tablespoons canola oil |
| 680 g | 2 large (12 oz. each) yellow onions, cut into 1/2-in. slices |
| 18 g | 6 garlic cloves, smashed |
| 425 g | 3 large carrots, cut into 3-in. pieces (about 15 oz.) |
| 227 g | 8 ounces cremini mushrooms, halved |
| 157 g | 2/3 cup dry red wine |
| 2 g | 2 (4-in.) rosemary sprigs |
| 1 g | 1 dried bay leaf |
| 454 g | 1 pound Yukon Gold potatoes, quartered (about 4 medium potatoes) |
Method: 3 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this with a 2.44# chuck roast for 2 of us. I only used 1 onion and 2 potatoes plus the other veggies. I added 1 cup of red wine because it was the end of the bottle and that was okay. I made gravy with the juices adding 2 beef bouillon cubes (1 would ha” — a cook, 4.0★
“This recipe has become a staple in our house. When following the recipe exactly, it’s one of our top 3 favorite meals. We have two adults and 3 kids (age 10, 5, and 5) and everyone loves this dish. Plus it makes the house smell warm and cozy.” — a cook, 5.0★