Paula's Dutch Oven Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	157%	37%
fat	12%	2%
aromatics	20%	13%
vegetables and beans	87%	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)

Ingredients

Weights computed by us.

907 g	1 (2 pound) boneless beef chuck roast
	1 pinch salt and ground black pepper to taste
30 g	0.25 cup all-purpose flour, or as needed
109 g	0.5 cup vegetable oil (such as Wesson®)
794 g	2 (14 ounce) cans beef broth
157 g	0.66666668653488 cup dry white wine
150 g	1 medium onion, chopped
35 g	1 (1.25 ounce) package beef with onion soup mix
2 g	1 teaspoon dried marjoram
	4 dashes Worcestershire sauce
2 g	2 bay leaves
473 g	2 cups water to cover
454 g	1 (16 ounce) package baby carrots
340 g	2 medium potatoes, peeled and quartered, or more to taste

Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“11.2.20 Used unpeeled baby Yukon gold potatoes, pearl onions and some sliced onions, red wine, and a pkt. of Lipton onion soup mix (what I had on hand), not beef onion mix. I added the amount of beef broth listed, but did not add more water to cover the roast.” — a cook, 4.0★

“Thanks for submitting this recipe, it was very tasty. I used red wine and was out of the dry onion soup so used some onion powder. The Worcestershire gives it a depth of flavor. I used less water, and was happy with the results. I’ll be making this again.” — a cook, 5.0★