Company 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	35%	37%
fat	1%	2%
aromatics	16%	13%
vegetables and beans	61%	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.

2041 g	1 (4 to 5-pound) prime boneless beef chuck roast, tied
	Kosher salt and freshly ground black pepper
	All-purpose flour
	Good olive oil
256 g	2 cups chopped carrots (4 carrots)
320 g	2 cups chopped yellow onions (2 onions)
202 g	2 cups chopped celery (4 stalks)
	2 cups chopped leeks, white and light green parts (2 to 4 leeks)
15 g	5 large garlic cloves, peeled and crushed
472 g	2 cups good red wine, such as Burgundy
	2 tablespoons Cognac or brandy
794 g	1 (28-ounce) can whole plum tomatoes in puree
240 g	1 cup chicken stock, preferably homemade
4 g	1 chicken bouillon cube
3 g	3 branches fresh thyme
2 g	2 branches fresh rosemary
14 g	1 tablespoon unsalted butter, at room temperature

Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“While I'd rate this recipe between 4-4.5 stars (and I LOVE INA), I'm rating it on flavor, not necessarily cooking technique, bc it can be adapted for the crockpot as well, but the flavor remains the same.<br />I used all ingredients listed, and even added 2 ba” — a cook, 5.0★

“I used all the ingredients except for the whole tomatoes with purée. The only ones I could find are the ones already crushed with puree. The roast was whatever I could find at the grocery store at the same size. I kept reading the instructions about how lo” — a cook, 3.0★