Grammy's Kitchen · Pot Roast · Nana's Pot Roast
One of 210 pot roast recipes we measured
from www.food.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 6 cooks on www.food.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 | 56% | 26% |
| fat | 0% | 2% |
| aromatics | 17% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.7 | 0.8 |
| marbling idx | 0.3 | 0.8 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 package French onion soup mix |
| 411 g | 1 can cream of mushroom soup |
| 355 g | 1 1/2 cups water |
| 1361 g | 3 lbs bottom beef round rump roast |
| assorted root vegetables |
Method: 5 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just got back from vacation with my family and found this recipe to use up a roast I had in the freezer. This recipe is made with items you have right in your pantry. If you don't have French onion soup, just mix up Lipton Dry Onion Soup. I placed everything” — a cook, 5★
“I had a friend who gave me a similar recipe, except you cut the roast into chunks, and you cook for 4 hours. I made it the other day, and used a can of beef broth in place of the water, and I was amazed at how delicious the roast turned out. My husband ate h” — a cook, 5★