Grammy's Kitchen · Pot Roast · New Mexico Pot Roast
One of 210 pot roast recipes we measured
from www.food.com
4 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 | 30% | 26% |
| fat | 1% | 2% |
| aromatics | 0% | 12% |
| salt | 0% | 0% |
| thickener | 4% | 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.
| 1588 g | 3 -3 1/2 lbs boneless chuck roast |
| 60 g | 1/2 cup all-purpose flour |
| 2 g | 1 teaspoon paprika |
| 1 g | 1/2 teaspoon fresh groung black pepper |
| 6 g | 1 teaspoon garlic salt |
| 3 g | 1 teaspoon red chili powder |
| 14 g | 1 tablespoon butter |
| 237 g | 1 cup water |
| 236 g | 1 cup dry red wine |
| 113 g | 4 ounces chopped green chili peppers (Fresh or Canned) |
| 3 g | 1 clove garlic, peeled,cut in half |
| 2 g | 2 bay leaves, cut in half |
| 3 g | 1 teaspoon red chili powder |
Method: 11 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I came across this recipe while looking for something a little differant to do with a roast and so glad I did. It went together so easy, only had a few items that I had on hand and not a lot of work. I used canned green chiles and and a good quality Washingt” — a cook, 5★
“Quite a different twist on the usual ho-hum pot roast. I let the roast sit overnight in the fridge with the first dose of seasonings then floured it before browning off. My closely guarded stash of roasted & frozen Hatch peppers from the 2006 season, a mix of” — a cook, 5★