Grammy's Kitchen · Pot Roast · Dutch Oven 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 | 58% | 37% |
| fat | 0% | 2% |
| aromatics | 24% | 13% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 79% | 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.
| 1474 g | 2 1/2 - 4 pounds Chuck roast (or rump roast, blade roast) |
| 10 g | 1 1/2 - 2 teaspoons kosher salt |
| 2 g | 1 teaspoon black pepper |
| 27 g | 2 tablespoons avocado oil (or your favorite oil) |
| 300 g | 2 medium onions (cut in half and sliced) |
| 15 g | 4-6 cloves garlic (minced) |
| 236 g | 1 cup red wine (may sub with beef broth if desired) |
| 600 g | 2-3 cups beef stock (not concentrated, more if needed) |
| 33 g | 2 tablespoons tomato paste |
| 16 g | 1 tablespoon Worcestershire sauce (make sure it's gluten-free if you are concerned) |
| 3 g | 3 sprigs fresh thyme (or 1 teaspoon dried) |
| 3 g | 3 sprigs fresh rosemary (or 1 teaspoon dried rosemary) |
| 2 g | 2 bay leaves |
| 680 g | 1- 1 1/2 pounds Yukon gold potatoes (if larger, quartered, or other waxy potatoes) |
| 454 g | 1 pound baby carrots (or or 6-8 whole carrots, peeled and cut into thirds) |
| Flat Leaf Italian Parsley ( for garnish) | |
| 8 g | 1 tablespoon cornstarch (use 1/8- 1/4 teaspoon xanthan gum if gluten-free or leave out) |
| 15 g | 1 tablespoon water |
Method: 11 steps, published by www.thefreshcooky.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.