Grammy's Kitchen · Pot Roast · Dutch Oven Pot Roast
One of 63 pot roast recipes we measured
from www.tasteofhome.com
13 cooks on www.tasteofhome.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 53% | 37% |
| fat | 6% | 2% |
| aromatics | 11% | 13% |
| salt | 0% | 0% |
| vegetables and beans | 21% | 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 | 1 boneless beef chuck roast (about 3 pounds) |
| 45 g | 6 tablespoons all-purpose flour, divided |
| 85 g | 6 tablespoons butter, divided |
| 710 g | 3 cups water |
| 5 g | 2 teaspoons beef bouillon granules |
| 150 g | 1 medium onion, quartered |
| 40 g | 1 celery rib, cut into pieces |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 244 g | 4 carrots, cut into 2-inch pieces |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.