Grammy's Kitchen · Pot Roast · Momma Neely's Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
291 cooks on www.foodnetwork.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 45% | 26% |
| fat | 3% | 2% |
| aromatics | 20% | 12% |
| vegetables and beans | 12% | 32% |
| collagen idx | 0.6 | 0.8 |
| marbling idx | 0.1 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 1 (3 to 4-pound) boneless bottom round roast |
| Kosher salt and freshly ground black pepper | |
| 54 g | 1/4 cup vegetable oil |
| 300 g | 2 yellow onions, peeled and quartered |
| 9 g | 3 cloves garlic, smashed |
| 16 g | 1 tablespoon tomato paste |
| 236 g | 1 cup red wine |
| 480 g | 2 cups beef stock |
| 2 g | 2 fresh thyme sprigs |
| 2 g | 2 bay leaves |
| 183 g | 3 carrots, peeled and sliced into 1/2-inch pieces |
| Freshly chopped parsley leaves, for garnish |
Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've cooked this recipe 3 times, each time hoping mine would come out like the reviews indicated, but each time it came out very dry and chewy. I made it again today, following the recipe exactly as shown but after 1 hour, the thermometer showed a temp of 173” — a cook, 2★
“1st time making pot roast so only 4 stars as I don't have a baseline yet. I followed this recipe to a tee using a 3lb shoulder cut. I wish I had read reviews to cut the cook time to 2 hours and maybe doubled the carrots to 6-8. The sauce was good but the cut” — a cook, 4★