Grammy's Kitchen · Pot Roast · Perfect Pot Roast
One of 63 pot roast recipes we measured
from www.foodnetwork.com
1,725 cooks on www.foodnetwork.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 53% | 37% |
| fat | 0% | 2% |
| aromatics | 17% | 13% |
| vegetables and beans | 24% | 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.
| Salt and freshly ground black pepper | |
| 1814 g | 1 3- to 5-pound chuck roast |
| 2 or 3 tablespoons olive oil | |
| 300 g | 2 whole onions, peeled and halved |
| 427 g | 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces |
| 236 g | 1 cup red wine, optional |
| 720 g | 3 cups beef broth |
| 2 g | 2 or 3 sprigs fresh rosemary |
| 2 g | 2 or 3 sprigs fresh thyme |
Method: 8 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am cooking this for the second time right now (it's in the oven on a crisp fall day, making the house smell incredible). I usually follow what is written in the recipe, as I am not an utterly confident cook. I do well when I follow the recipes, but I need to” — a cook, 5.0★
“my sister in law, who doesn't eat beef, told me years ago that she tried ree's recipe and was very pleased with the results because for once my brother had something good to say about what she had prepared. i always did my roasts the way my mother did back in” — a cook, 5.0★