Grammy's Kitchen · Pot Roast · Perfect Pot Roast
One of 63 pot roast recipes we measured
67 cooks on www.thepioneerwoman.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 41% | 37% |
| fat | 1% | 2% |
| aromatics | 16% | 13% |
| vegetables and beans | 21% | 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.
| 2041 g | 4 to 5 lb. whole chuck roast |
| Kosher salt and pepper, to taste | |
| 27 g | 2 tbsp. olive oil, plus more as needed |
| 300 g | 2 whole onions |
| 427 g | 6 to 8 whole carrots |
| 236 g | 1 c. red wine (optional, you can use beef stock instead) |
| 600 g | 2 to 3 c. beef stock |
| 3 g | 3 sprigs fresh rosemary, or more to taste |
| 3 g | 3 sprigs fresh thyme, or more to taste |
| 33 g | 2 tbsp. tomato paste (optional) |
Method: 8 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>I've been making this pot roast for <em>years!</em> The browning and deglazing is really key, and the fresh thyme/rosemary combo, too (though I've frequently used dried, and they also work quite well as long as you give them a little rub between your hands ” — a cook, 5.0★
“I have been making this pot roast recipe for over 10 years. Out of all the roast recipes I've tried in the past before this recipe, and a few others after...using all the different cooking methods...this recipe won our hearts...and tummy's!! Literally the ONLY” — a cook, 5.0★