Grammy's Kitchen · Pot Roast · Classic Pot Roast
One of 63 pot roast recipes we measured
from www.foodnetwork.com
1 cooks on www.foodnetwork.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 56% | 37% |
| fat | 4% | 2% |
| aromatics | 12% | 13% |
| vegetables and beans | 44% | 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.
| 1701 g | 1 3 1/2- to 4-pound boneless chuck roast, tied crosswise in 3 or 4 spots |
| Kosher salt and freshly ground pepper | |
| 27 g | 2 tablespoons extra-virgin olive oil, plus more as needed |
| 183 g | 3 large carrots, halved lengthwise if thick and cut into 2-inch pieces |
| 120 g | 3 stalks celery, cut into 2-inch pieces |
| 150 g | 1 large onion, sliced 1/2 inch thick |
| 49 g | 3 tablespoons tomato paste |
| 9 g | 3 cloves garlic, chopped |
| 4 g | 2 teaspoons fresh thyme, chopped |
| 472 g | 2 cups dry red wine |
| 480 g | 2 cups low-sodium beef broth |
| 2 g | 2 fresh bay leaves |
| 454 g | 1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks |
| 43 g | 3 tablespoons unsalted butter, at room temperature |
| 22 g | 3 tablespoons all-purpose flour |
| 12 g | 2 tablespoons chopped fresh parsley, plus more for topping |
| Flaky sea salt |
Method: 7 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.