Grammy's Kitchen · Pot Roast · French Onion Pot Roast
One of 210 pot roast recipes we measured
8 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 24% | 26% |
| fat | 4% | 2% |
| aromatics | 29% | 12% |
| salt | 0% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 0% | 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.
| 14 g | 1 tablespoon olive oil |
| 1588 g | 3 to 4 pounds beef chuck roast |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 43 g | 3 tablespoons butter |
| 450 g | 3 large yellow onions (sliced 1/4-inch thick, more if desired, *see notes) |
| 12 g | 4 cloves garlic (minced) |
| 79 g | 1/3 cup dry white wine |
| 300 g | 1 1/4 cups beef stock (or beef broth) |
| 24 g | 1 1/2 tablespoons Worcestershire sauce |
| 4 g | 1 beef bouillon cube (crumbled) |
| 1 g | 1 bay leaf |
| 2 g | 1 teaspoon dried thyme leaves |
| 24 g | 3 tablespoons cornstarch (see note) |
Method: 8 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love coming to your site. You have so many good recipes. I made this recipe over the weekend and it was fantastic. My family could not stop eating it. This would be great for a dinner party. Is this something that can be made in advance and would reheat ” — a cook, 5★
“I made this earlier this week and it was fantastic! My husband said I had to give it 5 stars! It was so tender and full of flavor!! I served it over mashed potatoes and it may have been the best comfort meal ever! I will definitely be making this again!” — a cook, 5★