Grammy's Kitchen · Pot Roast · Instant Pot Roast Beef (Melt-in-Your-Mouth T
One of 63 pot roast recipes we measured
from foodess.com
12 cooks on foodess.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 18% | 37% |
| fat | 2% | 2% |
| aromatics | 12% | 13% |
| salt | 1% | 0% |
| vegetables and beans | 47% | 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.
| 1361 g | 3 lb beef roast (like chuck or bottom blade) |
| 27 g | 2 tbsp olive oil |
| 18 g | 1 tbsp kosher salt |
| 2 g | 1 tsp black pepper |
| 150 g | 1 onion (thinly sliced) |
| 12 g | 4 cloves garlic (minced) |
| 240 g | 1 cup beef broth |
| 32 g | 2 tbsp Worcestershire sauce |
| 2 g | 1 tsp dried thyme |
| 2 g | 1 tsp dried rosemary |
| 192 g | 1 1/2 cups baby carrots (or 3 carrots cut into chunks) |
| 454 g | 1 lb potatoes |
| Salt and black pepper (to taste) | |
| Cornstarch slurry (2 tbsp cornstarch + 2 tbsp water for gravy) |
Method: 8 steps, published by foodess.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this for Sunday dinner with a chuck roast and it shredded apart with a fork — exactly the texture I was hoping for. The gravy from the drippings was the star — silky and rich. Even my pickiest eater cleaned his plate. Served it with the carrots and Yukon ” — a cook, 5.0★
“hey, i tried your instant pot roast beef recipe last night and it was very good. i tweaked it a bit by adding some rosemary and thyme - i love experimenting with flavors.has anyone tried incorporating wine in the broth for this recipe? i'm thinking it could ad” — a cook, 5.0★