Grammy's Kitchen · Pot Roast · Instant Pot Pot Roast
One of 63 pot roast recipes we measured
from www.foodnetwork.com
95 cooks on www.foodnetwork.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 39% | 37% |
| fat | 1% | 2% |
| aromatics | 21% | 13% |
| vegetables and beans | 58% | 47% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 1 4-pound chuck roast |
| Kosher salt and freshly ground black pepper | |
| 14 g | 1 tablespoon olive oil |
| 66 g | 1/4 cup tomato paste |
| 12 g | 4 cloves garlic, minced |
| 22 g | 3 tablespoons all-purpose flour |
| 354 g | 1 1/2 cups dry red wine |
| 360 g | 1 1/2 cups mushroom or beef broth |
| 680 g | 16 small redskin potatoes (about 1 1/2 pounds) |
| 244 g | 4 large carrots, cut into 2-inch-long diagonal pieces |
| 120 g | 3 large celery stalks, diced |
| 1 g | 1 large sprig fresh rosemary |
| 1 g | 1 large sprig fresh thyme |
| 300 g | 2 large yellow onions, trimmed and halved |
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.
“Made this as it was written in my Ninja Foodie. This turns out fantastic. Yes have some picky kids when it comes to trying new things and they absolutely love this. I’ve made it a few times now and each time I’ve only made a small adjustment by adding a little” — a cook, 5.0★
“I loved this recipe. Did everything as the recipe called for and it all fit perfectly in my 6qt Instant Pot. My vegetables came out perfectly. The only deviation is that my roast was still partially frozen but the meat came out just slightly pink in the middle” — a cook, 5.0★