Crockpot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	35%	26%
fat	2%	2%
aromatics	15%	12%
salt	1%	0%
thickener	1%	0%
vegetables and beans	100%	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)

Ingredients

Weights computed by us.

1134 g	2- to 3- pound boneless chuck roast
6 g	1 1/2 teaspoons kosher salt
1 g	1/2 teaspoon ground black pepper
20 g	1 1/2 tablespoons extra-virgin olive oil (divided)
150 g	1 onion (chopped)
18 g	6 cloves garlic (roughly chopped)
397 g	1 (14-ounce) can beef broth
2 g	2 long sprigs fresh rosemary
227 g	1 (8-ounce) can tomato sauce
32 g	2 tablespoons Worcestershire sauce
6 g	1 tablespoon chopped fresh rosemary
454 g	1 pound baby red potatoes (scrubbed and left whole)
454 g	1 pound carrots (peeled and cut into 1-inch chunks (about 5 medium))
16 g	2 tablespoons cornstarch (plus 2 tablespoons water to create a slurry)
	Chopped fresh parsley (for serving)

Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was worried as I started it later than I usually do and had to cook it on high since I started after church. It cooked right at 6 hours and fell apart. Because I was in a rush. I added some frozen corn on the cob on top. Next time, I will add a couple of qu” — a cook, 5★

“Would you be willing to share a copy of the previous crockpot pot roast recipe you had posted? I’m not a big fan of tomato sauce in pot roast and the previous recipe was absolutely perfect, I just can not for the life of me remember the exact measurements. I r” — a cook, 4★