Grammy's Kitchen · Pot Roast · Onion Pot Roast
One of 210 pot roast recipes we measured
from www.food.com
12 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 | 44% | 26% |
| fat | 1% | 2% |
| aromatics | 13% | 12% |
| vegetables and beans | 80% | 32% |
| collagen idx | 0.7 | 0.8 |
| marbling idx | 0.3 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon vegetable oil |
| 1361 g | 3 lbs boneless beef rump roast or 3 lbs blade roast |
| 150 g | 1 onion, chopped |
| 480 g | 2 cups beef broth |
| 1/2 cup apple juice | |
| 118 g | 1/2 cup red wine |
| 28 g | 1 (1 ounce) packet onion soup mix |
| 1 g | 1/2 teaspoon dried thyme |
| 3 g | 1 garlic clove, minced |
| 244 g | 4 carrots |
| 680 g | 4 potatoes |
| 160 g | 4 stalks celery |
| cornstarch, to thicken |
Method: 9 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is an excellent recipe...first time made it your way (but I used a beef tri-tip). Second time made it on top of the stove. I did everything as you said, then brought it to a boil, turned down to simmer for 1 hour. I then remove the pot roast, slice it and” — a cook, 5★
“Delicious! I doubled all ingredients as i cooked 2 roasts. The apple juice gave the gravy a really nice kick!... also, I threw in about 2 Tbsps chopped fresh garlic in with the onions. I used blade roasts and they turned out tender and delicious, we loved the ” — a cook, 5★