Homemade Pot Roast and Gravy

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	53%	26%
fat	1%	2%
aromatics	10%	12%
salt	1%	0%
vegetables and beans	115%	32%
collagen idx	0.7	0.8
marbling idx	0.3	0.8

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	1 4-pound rump roast
15 g	4 teaspoons kosher salt, divided, or to taste
6 g	2 1/2 teaspoons ground black pepper, divided, or to taste
20 g	1 1/2 Tablespoons avocado or olive oil
150 g	1 large onion, chopped
80 g	2 ribs celery, sliced
9 g	3 cloves garlic, smashed and roughly chopped
16 g	1 Tablespoon tomato paste
	All-purpose flour
946 g	4 cups water, or more as needed
8 g	1 Tablespoon beef bouillon paste, such as Better than Bouillon
16 g	1 Tablespoon worcestershire sauce
2 g	2 bay leaves
305 g	5 large carrots, peeled and cut into 2 inch pieces
1701 g	11/2-2 pounds large gold potatoes, peeled and quartered
	Fresh chopped parsley for serving

Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This slow-cooked beef pot roast is total comfort food. The beef turns out super tender and full of rich, savory flavor, basically falling apart as you eat it. The potatoes and carrots cook right in the pot, soaking up all those good juices and adding a hearty,” — a cook, 5★

“This recipe was easy to follow, and the low and slow cooking method resulted in a deliciously tender roast. I don't have a dutch oven, but my stock pot covered in aluminum foil worked perfectly. If I were to make this again I'd add rosemary or thyme for extra ” — a cook, 5★