Grammy's Kitchen · Pot Roast · Lazy Sunday Pot Roast with Caraway and Green
One of 210 pot roast recipes we measured
from www.foodnetwork.com
11 cooks on www.foodnetwork.com rate it 3.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 26% | 26% |
| fat | 1% | 2% |
| aromatics | 15% | 12% |
| acid | 6% | 0% |
| sweetener | 3% | 0% |
| vegetables and beans | 0% | 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.
| 27 g | 2 tablespoons oil, or more if needed |
| 2041 g | 1 (4 to 5-pound) boneless cross-rib pot roast or other chuck roast |
| Kosher salt and freshly cracked black pepper, to taste | |
| 300 g | 2 medium onions, peeled, halved, and thinly sliced |
| 120 g | 1/2 cup cider vinegar (or substitute white vinegar) |
| 3 g | 3 bay leaves |
| 1 tablespoon caraway seeds | |
| 53 g | 1/4 cup packed brown sugar |
| 25 g | 1/4 cup chopped fresh marjoram (or 2 tablespoons dried) |
| 540 g | 2 to 2 1/2 cups beef stock |
| 4 Granny Smith or other tart green apples, quartered, cored and peeled |
Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I liked this one because it was all made in a dutch oven. Didn't have majoram so added a bit of oregeno, parsley and a dash of fresh cilantro I had in the fridge. But that didn't seem to add to the flavor at all. It was the apple cider vinegar, the apples, o” — a cook, 4★
“My husband and I really liked the flavor of the gravy. Unlike other reviews we did not think it was too vinegary or too sweet. I strained the gravy before serving. The onion were not distinguishable so we dumped them. Also, the apples, after 15 minutes, we” — a cook, 4★