Grammy's Kitchen · Pot Roast · Instant Pot Roast
One of 210 pot roast recipes we measured
from www.wellplated.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 30 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 9% | 26% |
| fat | 0% | 2% |
| aromatics | 1% | 12% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 80% | 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.
| 1247 g | 2 1/2 to 3 pound boneless chuck roast (cut in half) |
| 18 g | 6 cloves garlic (divided) |
| 2 g | 2 long sprigs fresh rosemary (cut into thirds (or 3 shorter sprigs cut in half)) |
| 6 g | 1 tablespoon chopped fresh rosemary |
| 4 g | 1 teaspoon kosher salt (plus a few pinches) |
| 1 g | 1/2 teaspoon ground black pepper |
| 118 g | 1/2 cup water |
| 454 g | 1 pound baby red potatoes (scrubbed and left whole) |
| 227 g | 1 (8-ounce) can tomato sauce* |
| 48 g | 3 tablespoons Worcestershire sauce |
| 320 g | 2 1/2 cups baby carrots** (see note) |
| 16 g | 2 tablespoons cornstarch (plus 2 tablespoons water to create a slurry) |
Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Was a good recipe. Here is what I would do differently next time: Too much Worcestershire sauce. Should be 1 T instead of 3. Needed at least 3x as much water for the cornstarch slurry. I didn't have tomato sauce so I added a 14.5-oz. can of diced tomatoes” — a cook, 3★
“Never in my LIFE have I taken the time to make a comment about a recipe I get online, but this right here is WORTH my time and comment. I usually make it with my mom who does not need a recipe, but she was out of town and this looked delicious. The meat came o” — a cook, 5★