Grammy's Kitchen · Pot Roast · Oven Pot Roast With Carrots and Potatoes
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. 8 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 | 10% | 26% |
| fat | 0% | 2% |
| aromatics | 20% | 12% |
| salt | 0% | 0% |
| vegetables and beans | 61% | 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.
| 2268 g | 1 blade roast, cut about 4 inches thick and weighing about 5 lbs. |
| 6 g | 1 teaspoon salt |
| 0 g | 1/8 teaspoon pepper |
| 237 g | 1 cup water |
| 366 g | 6 medium carrots, peeled and cut in 2 inch cubes |
| 1020 g | 6 medium potatoes, peeled and quartered |
| 450 g | 3 medium onions, peeled and quartered |
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.
“Really Great recipe for learning cook's. I have been cooking for years so I have old habits so teaching my daughters to cook as been tricky. this was so easy for them to follow and the results have been great each time they have made it.Just a twist you could ” — a cook, 5★
“Excellent. Easy. Tasty. Thank you. While I browned the roast I cut and got ingredients together and had the afternoon for me! After the final boil when you add all the ingredients, I won't leave on heat for an hour. Perhaps first cooking at 2.5 hrs and then 1” — a cook, 5★