Grammy's Kitchen · Pot Roast · Classic Pot Roast
One of 210 pot roast recipes we measured
from natashaskitchen.com
86 cooks on natashaskitchen.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 | 82% | 26% |
| fat | 1% | 2% |
| aromatics | 10% | 12% |
| salt | 1% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 16% | 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.
| 2041 g | 4-5 lb beef chuck roast |
| 16 g | 4 tsp coarse salt (such as kosher salt, divided. or added to taste) |
| 4 g | 1 1/2 tsp freshly ground black pepper (divided, or added to taste) |
| 14 g | 1 Tbsp light olive oil (or any high-heat cooking oil) |
| 150 g | 1 large yellow onion (coarsely chopped) |
| 12 g | 4 garlic cloves (coarsely chopped) |
| 49 g | 3 Tbsp tomato paste |
| 236 g | 1 cup dry red wine (such as Cabernet Sauvignon or Pinot noir) |
| 1440 g | 6 cups beef stock |
| 336 g | 5-6 whole carrots (peeled and cut into 2-inch pieces) |
| 2 g | 2 bay leaves |
| 6 g | 6 sprigs of fresh thyme or 1 tsp dried thyme |
| 50 g | 1/2 cup coarsely chopped fresh parsley (plus more to garnish) |
| 15 g | 2 Tbsp cornstarch or flour (see notes) |
Method: 10 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this exactly as printed and it was absolutely Fantastic. I had a 2.8 pound roast but I allowed for that when putting ingredients together. My husband said it was by far the best, most tender and best tasting roast he had ever had. He’s 80! He finished i” — a cook, 5★
“One of the best pot roast recipes I have ever tried. You will truly impress family and friends with this pot roast. I use it for catering as well. Thank you Natasha..this pot roast delivers and then some.” — a cook, 5★