Grammy's Kitchen · Pot Roast · Instant Pot Pot Roast
One of 210 pot roast recipes we measured
14 cooks on littlesunnykitchen.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 | 30% | 26% |
| fat | 1% | 2% |
| aromatics | 10% | 12% |
| salt | 0% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 40% | 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.
| 1588 g | 3-4 pound chuck roast (excess fat trimmed) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 14 g | 1 tablespoon vegetable oil (or olive oil) |
| 150 g | 1 medium yellow onion (diced) |
| 480 g | 2 cups beef broth (or beef stock) |
| 16 g | 1 tablespoon tomato paste |
| 16 g | 1 tablespoon Worcestershire sauce |
| 2 g | 1 teaspoon dried rosemary |
| 2 g | 1 teaspoon dried thyme |
| 2 g | 2 bay leaves |
| 454 g | 1 pound baby potatoes (halved) |
| 183 g | 3 large carrots (peeled and cut into thick chunks) |
| 24 g | 3 tablespoons cornstarch (mixed with 3 tablespoons of cold water) |
Method: 11 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe turned out just as described. I used a lot more potatoes and carrots than called for and everything turned out perfect. The roast is so tender and tasty! Thank you for sharing this!” — a cook, 5★
“Excellent recipe! Quick and easy to make. So flavorful and the meat so tender! We’ll be adding it to family favorites 😋” — a cook, 5★