Grammy's Kitchen · Pot Roast · Crock Pot Roast Beef With Mushroom and Sun-D
One of 210 pot roast recipes we measured
from www.food.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 31% | 26% |
| fat | 1% | 2% |
| aromatics | 39% | 12% |
| thickener | 1% | 0% |
| vegetables and beans | 351% | 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.
| 907 g | 2 lbs lean chuck roast |
| 64 g | 1/4 cup low sodium soy sauce |
| 6 g | 2 minced garlic cloves |
| 240 g | 1 cup beef broth |
| 9 g | 1 (1/3 ounce) package dried shiitake mushrooms or 1 (1/3 ounce) package mixed dried wild mushrooms |
| 7 g | 1 tablespoon cracked black pepper |
| 49 g | 3 tablespoons sun-dried tomato paste |
| 300 g | 2 medium onions, quartered |
| 454 g | 1 (16 ounce) package baby carrots |
| 2720 g | 16 small round red potatoes, washed and halved |
| 14 g | 1 tablespoon olive oil |
| 11 g | 1 1/2 tablespoons all-purpose flour |
| 44 g | 3 tablespoons water |
Method: 22 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.