Grammy's Kitchen · Pot Roast · Dutch Oven Pot Roast
One of 63 pot roast recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 42% | 37% |
| fat | 2% | 2% |
| aromatics | 13% | 13% |
| salt | 1% | 0% |
| vegetables and beans | 22% | 47% |
| 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)
Weights computed by us.
| 2268 g | 5 pound chuck roast |
| 18 g | 1 tablespoon kosher salt (adjust to taste) |
| 2 g | 1 teaspoon freshly ground black pepper (adjust to taste) |
| 41 g | 3 tablespoons olive oil (divided) |
| 300 g | 2 yellow onions (trimmed and quartered) |
| 488 g | 8 carrots (scrubbed or peeled, cut into 2-3 inch pieces) |
| 960 g | 4 cups beef stock |
Method: 6 steps, published by barefeetinthekitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.