Grammy's Kitchen · Pot Roast · Fancy Yankee Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
37 cooks on www.foodnetwork.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 26% |
| fat | 5% | 2% |
| aromatics | 28% | 12% |
| thickener | 1% | 0% |
| vegetables and beans | 38% | 32% |
| 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.
| 54 g | 1/4 cup pure olive oil |
| 450 g | 3 onions, sliced |
| 1588 g | 1 3- to 4-pound top or bottom round beef roast |
| Flour for dredging | |
| 488 g | 8 slender carrots, or fatter ones cut in half or quartered |
| 120 g | 3 ribs celery, cut in half |
| 600 g | 2 1/2 cups beef broth |
| 354 g | 1 1/2 cups hearty red wine |
| 5 g | 5 or 6 sprigs fresh thyme |
| 2 g | 1 rounded teaspoon freshly ground black pepper |
| Salt to taste | |
| 28 g | 2 tablespoons unsalted butter at room temperature |
| 15 g | 2 rounded tablespoons flour |
Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe for a couple of reasons. First of all, it has relatively few ingredients, yet it produces a perfect pot with nice, layed flavors. You can use the recipe as written, and never feel like you've taken shortcuts.<br /><br />What I like even mo” — a cook, 5★
“We've been making this for a few years now and everyone in the family has looked forward to "pot roast season" since. For best results use bottom round or rump roast. A good stout Spanish red wine and mixing Knorr's beef flavored broth 1/2 and 1/2 with canne” — a cook, 5★