Grammy's Kitchen · Pot Roast · Dutch Oven Pot Roast with Carrots and Potato
One of 63 pot roast recipes we measured
2 cooks on www.bowlofdelicious.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 | 45% | 37% |
| fat | 2% | 2% |
| aromatics | 21% | 13% |
| salt | 1% | 0% |
| vegetables and beans | 86% | 47% |
| collagen idx | 0.6 | 0.8 |
| marbling idx | 0.1 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 3 - 3 1/2 lbs. bottom round / rump beef roast (see notes for other cuts) |
| 18 g | 1 tablespoon kosher salt (plus more if needed) |
| 1 g | 1/2 teaspoon black pepper (plus more if needed) |
| 27 g | 2 tablespoons olive oil (or preferred oil of choice) |
| 300 g | 2 large onions (halved and thickly sliced) |
| 33 g | 2 tablespoons tomato paste |
| 720 g | 3 cups beef broth (preferably low sodium) |
| 2 g | 2-3 sprigs fresh thyme |
| 2 g | 2-3 sprigs fresh rosemary |
| 680 g | 1 - 1 1/2 lbs. carrots (peeled and cut into pieces about 1 - inch wide by 2-3 inches long. Or baby carrots!) |
| 680 g | 1 - 1 1/2 lbs. small gold potatoes (halved or quartered depending on size, you want them to be about 1-2 inch pieces) |
Method: 8 steps, published by www.bowlofdelicious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious! My daughter and I love pot roast but husband is scared from eating it weekly as a child. We decided we would eat it and he could eat something else...well, lured in with the aromas, he was the first of us to get seconds. You know it's good ” — a cook, 5.0★
“Fantastic absolutely delicious and meat was super tender” — a cook, 5.0★