Delicious Pot 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	56%	26%
fat	3%	2%
aromatics	25%	12%
salt	0%	0%
vegetables and beans	139%	32%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1588 g	3 1/2 lbs beef shoulder (preferred, but you can use your favorite cut of meat) or 3 1/2 lbs cross-rib roasts, rolled and tied (preferred, but you can use your favorite cut of meat)
2 g	1 teaspoon fresh ground black pepper, to taste
40 g	3 tablespoons best-quality olive oil
420 g	1 1/2-2 cups beef stock (I've used canned beef broth in a pinch)
472 g	2 cups dry red wine (don't skip the wine!)
1 g	1 bunch parsley, chopped fine ((I prefer about a half a bunch. Save the rest for garnish.)
6 g	1 teaspoon salt
	7 whole cloves (this and the wine are what make it so good)
400 g	2 1/2 cups coarsely chopped yellow onions
256 g	2 cups peeled carrots, 1 inch chunks
1360 g	8 medium potatoes, scrubbed and cut into thirds (I peel mine)
484 g	2 cups canned Italian plum tomatoes, with juice (gotta be Italian)
101 g	1 cup diced celery

Method: 11 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I didn't use my dutch oven because I didn't think it would all fit. I was right, used a foil pan which seemed to large but the veggies don't really shrink down so it was the right choice. Followed the directions otherwise, but my oven seems a little off so I” — a cook, 5★

“BEST ROAST EVER!!! I make lots of roast. This one is now tops in my book. I modified the recipe to what I had: - Dry Red Wine; Merlot - Bunch Parsley; Dried Parsley - Whole Cloves; 2 Tbs. Minced Garlic (must have misread) - Potatoes; Whole Red Potator” — a cook, 5★