Grammy's Kitchen · Pot Roast · Classic Pot Roast
One of 63 pot roast recipes we measured
from www.foodnetwork.com
4 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 | 45% | 37% |
| fat | 2% | 2% |
| aromatics | 20% | 13% |
| vegetables and beans | 58% | 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 3.3- to 3.7-pound (1.5- to 1.7-kilogram) chuck or sirloin tip roast |
| 15 g | 2 tablespoons all-purpose flour |
| 3 g | 1 teaspoon garlic powder |
| 3 g | 1 teaspoon onion powder |
| 1 g | 1/2 teaspoon smoked paprika |
| Kosher salt and freshly ground black pepper | |
| 14 g | 1 tablespoon olive oil |
| 14 g | 1 tablespoon unsalted butter |
| 244 g | 4 large carrots, peeled and cut into large chunks |
| 680 g | 4 medium yellow potatoes, quartered |
| 300 g | 2 small yellow onions, peeled and cut into 6 wedges |
| 9 g | 3 cloves garlic, minced |
| 4 g | 4 sprigs thyme |
| 118 g | 1/2 cup (125 milliliters) dry red wine |
| 32 g | 2 tablespoons Worcestershire sauce |
| 600 g | 2 to 3 cups (500 to 750 milliliters) low-sodium beef broth |
| 12 g | 2 tablespoons finely chopped parsley |
Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious. I’ve made the same pot roast recipe for years, I was ready for something new. Very easy to put together. I’ll be trying all of Mary’s recipes.” — a cook, 5.0★
“I made this for dinner last night. I used a sirloin tip roast. The meat was so tender and the veggies did not get mushie. The whole meal was delicious. ” — a cook, 5.0★