POT ROAST AND VEGETABLE GRAVY

The formula

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

Where it stands out

• #2 of 210 for sauce body
• #2 of 210 for tenderness
• #3 of 210 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

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.

“It was pretty easy and I enjoyed rudabagas . I've never eaten them before and they were good. The roast is real tender , childhood memories, days of yesteryear its all here in this pot roast.!” — a cook, 5★

“I don't want to read this. I don't cook for 30 to 40 people. We don't own a restaurant. Reconstruct this for FOUR and I'll try it.” — a cook, 1★