Grammy's Kitchen · Pot Roast · New England Pot Roast and Gravy
One of 210 pot roast recipes we measured
from www.foodnetwork.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 0% | 2% |
| aromatics | 11% | 12% |
| thickener | 2% | 0% |
| vegetables and beans | 20% | 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.
| 9979 g | 2 Fresh raw Briskets** (about 22 pounds) preferably Certified Black Angus Beef (they come about 11 pounds each) |
| 1134 g | 2 1/2 pounds onions |
| 1134 g | 2 1/2 pounds carrots |
| 907 g | 2 pounds celery |
| 3 gallons beef stock, approximately | |
| 2 teaspoons herb de Provence, seasoning blend | |
| 2 g | 1 teaspoon dry thyme, or fresh if available |
| 3 g | 3 bay leaves |
| Salt and black pepper (sprinkle generously unless using some form of bouillon for stock that is already salty) | |
| 1 gallon pot roast stock | |
| 1 cup beef fat | |
| 120 g | 1 cup all-purpose flour |
| 32 g | 1/4 cup cornstarch, for shine |
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.