Grammy's Kitchen · Pot Roast · Classic Pot Roast
One of 210 pot roast recipes we measured
from www.americastestkitchen.com
56 cooks on www.americastestkitchen.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 21% | 26% |
| fat | 2% | 2% |
| aromatics | 19% | 12% |
| acid | 1% | 0% |
| vegetables and beans | 6% | 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.
| 1701 g | 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat |
| kosher salt | |
| 28 g | 2 tablespoons unsalted butter |
| 300 g | 2 medium onions, halved and sliced thin (about 2 cups) |
| 61 g | 1 large carrot, chopped medium (about 1 cup) |
| 40 g | 1 celery rib, chopped medium (about 3/4 cup) |
| 6 g | 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) |
| 240 g | 1 cup beef broth, plus 1 to 2 cups for sauce (see note) |
| 118 g | 1/2 cup dry red wine, plus 1/4 cup for sauce |
| 16 g | 1 tablespoon tomato paste |
| 1 g | 1 bay leaf |
| 1 g | 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves |
| ground black pepper | |
| 15 g | 1 tablespoon balsamic vinegar |
Method: 6 steps, published by www.americastestkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.