Grammy's Kitchen · Pot Roast · Instant Pot Pot Roast
One of 210 pot roast recipes we measured
from www.food.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 35% | 26% |
| fat | 4% | 2% |
| aromatics | 22% | 12% |
| salt | 0% | 0% |
| vegetables and beans | 60% | 32% |
| 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.
| 1361 g | 3 lbs chuck roast |
| 4 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon black pepper |
| 2 g | 1 teaspoon smokey paprika |
| 27 g | 2 tablespoons canola oil |
| 28 g | 2 tablespoons butter |
| 150 g | 1 large sweet yellow onion, peeled and quartered |
| 183 g | 3 large carrots, washed & cut into 2-inch pieces |
| 6 g | 2 garlic cloves, peeled & halved |
| 240 g | 1 cup low-sodium beef or 1 cup chicken broth |
| 236 g | 1 cup red wine |
| 2 g | 2 sprigs fresh rosemary |
| 2 g | 2 sprigs fresh thyme |
| 454 g | 1 lb baby red potato |
| 183 g | 3 large carrots, washed |
| 150 g | 1 large yellow sweet onion, peeled and quartered |
Method: 18 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.