Grammy's Kitchen · Pot Roast · Pot Roast - Most Tender Ever
One of 210 pot roast recipes we measured
from www.food.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 43% | 26% |
| fat | 1% | 2% |
| aromatics | 9% | 12% |
| salt | 1% | 0% |
| vegetables and beans | 67% | 32% |
| 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.
| 1814 g | 4 lbs chuck roast, trimmed |
| 9 g | 2 teaspoons vegetable oil |
| 18 g | 1 tablespoon salt |
| 7 g | 1 tablespoon pepper |
| 128 g | 1 cup carrot, chopped (or unchopped baby carrots) |
| 160 g | 1 cup vidalia onion, rough slivers |
| 101 g | 1 cup celery, chopped |
| 140 g | 2 cups fresh mushrooms, cut in half if large |
| 850 g | 5 large yukon gold potatoes, peeled and 1-inch cubes |
| 12 g | 4 garlic cloves, minced |
| 720 g | 3 cups beef stock, divided |
| 6 g | 1 tablespoon thyme |
| 59 g | 1/4 cup red wine, dry |
Method: 8 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.