Grammy's Kitchen · Pot Roast · Crock Pot Rump Roast
One of 210 pot roast recipes we measured
from diethood.com
25 cooks on diethood.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 88% | 26% |
| fat | 5% | 2% |
| aromatics | 12% | 12% |
| salt | 3% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 72% | 32% |
| collagen idx | 0.7 | 0.8 |
| marbling idx | 0.3 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds rump roast |
| 36 g | 2 tablespoons sea salt |
| 7 g | 1 tablespoon freshly ground black pepper |
| 150 g | 1 medium yellow onion (cut into 1-inch pieces) |
| 305 g | 5 large carrots (cut into 1-inch pieces) |
| 680 g | 1 1/2 pounds baby potatoes |
| 12 g | 4 cloves garlic (smashed) |
| 4 g | 1 tablespoon dried oregano |
| 2 g | 2 bay leaves |
| 27 g | 2 tablespoons avocado oil (or vegetable oil) |
| 1200 g | 5 cups beef stock (or beef broth) |
| 43 g | 3 tablespoons salted butter |
| 22 g | 3 tablespoons all-purpose flour |
| salt and freshly ground black pepper ( to taste) |
Method: 12 steps, published by diethood.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Looks like a delicious pot roast recipe! Have a question, I noticed you put carrots and potatoes in all together with the roast. The veggies won't be mushy in 8 hrs? Please let me know. Or do you just cut them up on bigger pieces? Thank you.” — a cook, 5★
“I usually don’t make pot roasts because they usually are dry and tough. But this one was amazing!! The gravy when delicious and the meat was so tender that we could cut it with our fork. I will definitely be making this once a month.” — a cook, 5★