Grammy's Kitchen · Pot Roast · Classic Sunday Pot Roast
One of 210 pot roast recipes we measured
96 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 46% | 26% |
| fat | 2% | 2% |
| aromatics | 18% | 12% |
| salt | 1% | 0% |
| vegetables and beans | 50% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 3 to 5 pounds beef roast (chuck, round, or brisket) |
| 12 g | 2 teaspoons salt |
| 2 g | 1 teaspoon black pepper |
| 27 g | 2 tablespoons vegetable oil |
| 18 g | 6 cloves minced garlic |
| 354 g | 1 to 2 cups red wine* |
| 480 g | 2 cups beef broth |
| 64 g | 1/4 cup Worcestershire sauce |
| 300 g | 2 large white onion (cut into 2 inch chunks) |
| 454 g | 1 pound baby carrots |
| 454 g | 1 pound red potatoes (cut into bite-sized chunks) |
| 1 g | 1 sprig fresh rosemary |
Method: 7 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this recipe so many times and it is just perfect. My family raves about it, my kids fight over the left overs (if there are any), and they eat so many veggies! It does not need any alterations, but I do add in celery because it’s my husbands favori” — a cook, 5★
“This is a family favorite in our house. Easy prep, pop it in the oven, and 2-3 hours later…VIOLA! Dinner! Just made it for the umpeenth time - it’s in the oven and smells so good cooking! The kids can’t wait to eat! Substitutions I make: the all beef broth” — a cook, 5★