Grammy's Kitchen · Pot Roast · Easy Pot Roast
One of 210 pot roast recipes we measured
from www.allrecipes.com
11 cooks on www.allrecipes.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 26% |
| fat | 3% | 2% |
| aromatics | 10% | 12% |
| salt | 1% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 18% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 1 4 pound chuck roast |
| 15 g | 4 teaspoons kosher salt, divided |
| 6 g | 2 1/2 teaspoons pepper, divided |
| 6 g | 2 teaspoons garlic powder |
| 27 g | 2 Tablespoons oil |
| 150 g | 1 medium onion, chopped |
| 80 g | 2 stalks celery, chopped |
| 244 g | 4 carrots, peeled and chopped |
| 28 g | 2 Tablespoons butter |
| 19 g | 2 1/2 Tablespoons flour |
| 473 g | 2 cups water |
| 5 g | 2 teaspoons beef bouillon paste, such as Better than Bouillon, or 2 bouillon cubes |
| 25 g | 1 1/2 Tablespoons tomato paste |
| 16 g | 1 Tablespoon worcestershire sauce |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yum, this definitely was an easy and delicious pot roast! I don't have a dutch oven, but I do have an instant-pot so that was my major modification. I still followed the browning step, and the veggies and roux steps using the sauté function. Then set on high p” — a cook, 5★
“I made this recipe with 2 minor changes, I used beef broth instead of beef bouillon and water and I used baby carrots instead of regular carrots. These changes do not change the recipe (bouillon + water = broth). The end result was a good pot roast that my fam” — a cook, 4★