Grammy's Kitchen · Pot Roast · Oven Pot Roast
One of 210 pot roast recipes we measured
from www.allrecipes.com
956 cooks on www.allrecipes.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 19% | 26% |
| fat | 4% | 2% |
| aromatics | 2% | 12% |
| thickener | 4% | 0% |
| 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.
| 60 g | 0.5 cup all-purpose flour |
| ground black pepper to taste | |
| 1588 g | 3.5 pounds rump roast |
| 57 g | 0.25 cup butter |
| 298 g | 1 (10.5 ounce) can condensed cream of mushroom soup |
| 118 g | 0.5 cup dry vermouth |
| 28 g | 0.5 (1 ounce) envelope dry onion soup mix |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My wife wanted a 10Lb Roast, our grocery store meat guy said there isn’t such a thing. I ended up doing 2 -5 Lb roasts. Started out with Lawry’s seasoned salt and garlic powder plus Pepper on the roasts. Floured and deeply browned both. I put them in separate ” — a cook, 5★
“Loved this recipe. I combined this recipe with another. Followed same instructions, only I cut the meat in 1-2 inch pieces & dredged in flour. In a large pan, add 2 TBSP oil & sear the chunks of meat until brown. Remove from pan & set meat aside. M” — a cook, 5★