Classic Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	99%	37%
fat	2%	2%
aromatics	13%	13%
acid	1%	0%
vegetables and beans	84%	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)

Ingredients

Weights computed by us.

1701 g	3 1/2 to 4 pound beef chuck roast
27 g	2 tablespoons olive oil
150 g	1 peeled julienne yellow onion
	2 thinly sliced and rinsed leeks (white and yellow parts only)
18 g	6 thinly sliced garlic cloves
236 g	1 cup red wine
49 g	3 tablespoons tomato paste
1440 g	6 cups beef stock
2 g	2 bay leaves
9 g	8 to 10 sprigs fresh thyme
9 g	8-10 fresh parsley stems with leaves
907 g	2 pounds baby Yukon potatoes
366 g	6 peeled regular or 10 baby tri-colored carrots cut into 2” inch pieces
160 g	4 ribs of celery cut into 2” inch pieces
	2 peeled parsnips (cut into 2” inch pieces)
	1 peeled rutabaga cut into 1” cubes
	1/2 beurre manié recipe
	Worcestershire sauce to taste
15 g	1 tablespoon red wine vinegar
	coarse salt and fresh cracked pepper to taste
	optional finely minced parsley for garnish

Method: 16 steps, published by www.billyparisi.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Again, you hit it out of the park. I visited my family in Virginia, for a week. My cousin bought A small chuck and a prime eye roast. I knew the chuck would work but the prime is said to be one of the worst cuts. Both turned out,juicy,well flavored and fork ” — a cook, 5.0★

“This is an excellent recipe. It was my first time making pot roast and I was nervous because I was making it for company we had for dinner. Followed the recipe exactly as written. Guests loved it. The video was extremely helpful and informative. Thank you. Abs” — a cook, 5.0★