Grammy's Kitchen · Pot Roast · Mississippi Pot Roast
One of 210 pot roast recipes we measured
1 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 26% |
| fat | 3% | 2% |
| aromatics | 0% | 12% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 0% | 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.
| 2041 g | 1 (4-5 pound) chuck roast |
| 240 g | 1 cup beef stock (divided) |
| 16 g | 1 tablespoon low-sodium soy sauce |
| 3 g | 1 1/2 teaspoons each: dried dill (dried parsley, garlic powder, onion powder) |
| 3 g | 1/2 teaspoon each: black pepper and fine sea salt |
| 1 g | 1 bay leaf |
| 12 whole pepperoncini peppers + 1/2 cup pepperoncini juice | |
| 57 g | 4 tablespoons unsalted butter (diced) |
| 16 g | 2 tablespoons cornstarch |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My whole family loved this! I made it two weeks ago and am making it again tonight. It's perfect for fall with kids activities to come home to something so flavorful. Also, it's great when you make it but the leftovers? Even better. I made sure to get a bigger” — a cook, 5★