Grammy's Kitchen · Pot Roast · Crock Pot Roast
One of 210 pot roast recipes we measured
from www.jocooks.com
50 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 33% | 26% |
| fat | 1% | 2% |
| aromatics | 14% | 12% |
| salt | 1% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 60% | 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.
| 2268 g | 5 pound chuck roast (boneless and excess fat trimmed) |
| 12 g | 2 teaspoon salt (or to taste) |
| 2 g | 1 teaspoon pepper (or to taste) |
| 27 g | 2 tablespoon olive oil |
| 907 g | 2 pound potatoes (such as Yukon Gold or Russet, peeled and cut in cubes) |
| 454 g | 1 pound carrots (peeled and roughly chopped) |
| 300 g | 2 large onions (peeled and quartered) |
| 15 g | 5 cloves garlic (peeled and smashed) |
| 720 g | 3 cups beef broth (low sodium or no sodium added) |
| 16 g | 1 tablespoon Worcestershire sauce |
| 4 g | 4 sprigs thyme |
| 2 g | 2 sprigs rosemary |
| 16 g | 2 tablespoon cornstarch |
| 30 g | 2 tablespoon water |
Method: 22 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this evening with your crusty no-knead bread to soak up aaallll that fabulous gravy! The family is in a "food coma" about now. What wonderful aroma spreads throughout the whole house while cooking This recipe is sincerely fool-proof and makes the instant” — a cook, 5★
“Something that tastes this good shouldn't be this easy! :-) The only changes I made were to double the veggies and added a bit of soy sauce. I'll make hash with the leftovers!” — a cook, 5★