Grammy's Kitchen · Pot Roast · Dutch Oven Pot Roast
One of 63 pot roast recipes we measured
from cookingformysoul.com
353 cooks on cookingformysoul.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 61% | 37% |
| fat | 0% | 2% |
| aromatics | 26% | 13% |
| salt | 0% | 0% |
| vegetables and beans | 83% | 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.
| 1361 g | 3 pounds beef chuck roast (boneless) |
| 9 g | 1 1/2 teaspoons Kosher salt, plus more to taste |
| 2 g | 1 teaspoon ground black pepper |
| Olive oil | |
| 300 g | 2 large yellow onions, peeled and sliced |
| 18 g | 6 cloves garlic, minced |
| 33 g | 2 tablespoons tomato paste |
| 236 g | 1 cup red wine (substitute with beef broth if desired) |
| 600 g | 2 to 3 cups beef broth, plus more as needed |
| 11 g | 2 teaspoons Worcestershire sauce |
| 4 g | 4 sprigs fresh thyme |
| 2 g | 2 sprigs fresh rosemary |
| 2 g | 2 bay leaves, dried |
| 454 g | 1 pound baby carrots |
| 680 g | 1 1/2 pounds baby yellow potatoes |
| Chopped Italian parsley for garnish (optional) |
Method: 8 steps, published by cookingformysoul.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m finishing my second round with this recipe. This time I am using whole, cut carrots, quartered Yukon Gold potatoes, and for a little kick, I added 2″ cuts of five celery stalks. My go to red wine is Merlot, and in the absence of beef broth, I had to substi” — a cook, 5.0★
“So yummy but for some reason this took longer than the recipe which ended up in a pretty late, but delicious dinner for our guests! We have a powerful, convection oven which usually reduces our cooking time (over-cooking is usually our issue!) but this took 4+” — a cook, 5.0★