Grammy's Kitchen · Pot Roast · Pot Roast and Vegetable Gravy
One of 210 pot roast recipes we measured
from www.foodnetwork.com
It ranks #2 of 210 for sauce body among the pot roast recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 5% | 26% |
| fat | 5% | 2% |
| aromatics | 25% | 12% |
| salt | 2% | 0% |
| thickener | 24% | 0% |
| vegetables and beans | 214% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4990 g | 1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter |
| 49 g | 3 tablespoons tomato paste |
| 6 g | 2 kernels fresh garlic, smashed |
| 2 g | 2 bay leaves |
| 7 g | 1 tablespoon pure ground black pepper |
| 18 g | 1 tablespoon salt |
| 6 g | 1 teaspoon onion salt |
| 850 g | 5 large red bliss potatoes, cubed |
| 732 g | 12 small carrots or 2 yellow rutabagas |
| 300 g | 2 onions |
| 20 g | 1/2 stalk celery |
| 284 g | 10 ounces flour |
| 4536 g | 10 pounds peeled large red bliss potatoes |
| 57 g | 2 ounces horseradish |
| 300 g | 2 onions, ground |
| 2 g | 1 teaspoon white pepper |
| 18 g | 1 tablespoon salt |
| 227 g | 8 ounces drawn butter |
| 227 g | 8 ounces warm half-and-half |
| 28 g | 1 -ounce parsley, chopped |
| 4536 g | 10 pounds of potatoes |
| 600 g | 4 medium onions |
| 400 g | 8 eggs |
| 57 g | 2 ounces salt |
| 0 g | 1/2 bunch parsley |
| 2 g | 1 teaspoon white pepper |
| 907 g | 2 pounds flour |
| 12 g | 1 tablespoon baking powder |
Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.