Grammy's Kitchen · Pot Roast · Oven-Roasted Pot Roast With Vegetables
One of 63 pot roast recipes we measured
from www.food.com
3 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 63.
| this recipe | typical | |
|---|---|---|
| liquid | 30% | 37% |
| fat | 3% | 2% |
| aromatics | 20% | 13% |
| salt | 1% | 0% |
| vegetables and beans | 168% | 47% |
| 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.
| 41 g | 3 tablespoons olive oil |
| 1588 g | 1 (3 -4 lb) beef roast (I used bottom round) |
| 300 g | 2 onions, chopped |
| 227 g | 8 ounces button mushrooms, quartered (I use cremini) |
| 12 g | 4 garlic cloves, minced |
| 480 g | 2 cups beef broth |
| 425 g | 1 (15 ounce) can tomato sauce |
| 2 g | 2 sprigs rosemary (1 teaspoon dried) |
| 4 g | 4 sprigs thyme (2 teaspoons dried) |
| 2 g | 2 bay leaves |
| 120 g | 3 stalks celery, chopped |
| 1530 g | 9 red potatoes, halved and quartered |
| 366 g | 6 carrots, peeled and chopped roughly 1 inch long |
| 12 g | 2 teaspoons salt |
| 2 g | 1 teaspoon ground pepper |
Method: 6 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a wonderful roast...one of the best I have had. I followed the recipe to a T and it was a very tender-full of flavor roast that we all enjoyed. The cooking time was 3 hours and the roast was well done at that point, but still very tender. Thank you fo” — a cook, 5.0★
“Came out great! I used a tall pot (dutch oven?) to combine and cook everything after the browning of the mushrooms, onions and meat. Also cooked it for 4.5 hours instead of 3 (not on purpose, dad took longer to come over for dinner). Meat was perfect, super te” — a cook, 5.0★