Grammy's Kitchen · Pot Roast · Deconstructed Venison Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 3 cooks on www.foodnetwork.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 0% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.8 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound venison loin, cut into two 8-ounce portions |
| 12 g | 2 tablespoons ground coriander |
| 14 g | 2 tablespoons ground cumin |
| Salt and pepper | |
| Salt and pepper | |
| 54 g | 1/4 cup olive oil |
| 227 g | 8 ounces new potatoes, halved |
| 15 g | 5 cloves garlic, crushed |
| 3 g | 3 sprigs thyme |
| 2 serrano chiles, slit lengthwise but left whole | |
| 1 finger ginger, peeled and roughly chopped | |
| 1 lemon, juiced | |
| 960 g | 4 cups beef stock |
| 140 g | 1 pint cremini mushrooms, quartered |
| 14 g | 1 tablespoon unsalted butter |
| 1 bunch Swiss chard, finely chopped | |
| 960 g | 4 cups chicken stock |
Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.