Dutch Oven Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	62%	37%
fat	3%	2%
aromatics	22%	13%
vegetables and beans	72%	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)

Ingredients

Weights computed by us.

40 g	1/3 cup all-purpose flour
	Kosher salt and ground black pepper, (to taste)
1361 g	1 (3 lb.) boneless chuck roast
14 g	1 tablespoon butter
27 g	2 tablespoons olive oil
300 g	2 onions, (thinly sliced)
305 g	5 carrots, (peeled and cut into 2-inch pieces)
160 g	4 large ribs celery, (cut into 1/2-inch crescents)
6 g	2 cloves garlic, (minced)
720 g	3 cups beef broth, (divided)
118 g	1/2 cup red wine ((or additional beef broth))
2 g	2 sprigs fresh thyme ((or 1/4 teaspoon dried))
2 g	2 sprigs fresh rosemary ((or 1/4 teaspoon dried))
2 g	2 bay leaves
510 g	3 medium Russet potatoes, (peeled and cut into eighths)

Method: 5 steps, published by www.theseasonedmom.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was a big disappointment for me: though the flavor was nice (especially because of the fresh thyme and rosemary sprigs), the meat turned out very tough, so that it was a real unpleasant chore to chew it. I don’t know how the recipe could claim in t” — a cook, 1.0★

“This is a fantastic recipe! The technique is easy to follow and almost fool proof. The flavors are amazing and the left over makes great sandwiches on french bread. I’ve made this recipe twice, one exactly as instructed and the other with slight modifications.” — a cook, 5.0★