Grammy's Kitchen · Pot Roast · Pot Roast with Cranberries
One of 210 pot roast recipes we measured
from www.foodnetwork.com
4 cooks on www.foodnetwork.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 1% | 2% |
| aromatics | 0% | 12% |
| acid | 11% | 0% |
| sweetener | 9% | 0% |
| vegetables and beans | 30% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter or extra virgin olive oil |
| 100 g | 1/2 cup sugar |
| 1134 g | 2- to 3-pound piece of chuck or brisket |
| Salt and freshly ground black pepper | |
| 120 g | 1/2 cup sherry vinegar or good wine vinegar |
| 340 g | 12 ounces fresh or frozen cranberries |
| 1 orange | |
| Cayenne |
Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent recipe. Wonderful flavor. One issue--the recipe says put the sugar on a plate and dredge the roast in it, but then later it says "reserve the remaining sugar". It is missing an amount to dredge. I am guessing half and half?” — a cook, 5★
“This pot roast is wonderful, I was looking for something new to try with a pot roast and came across this recipe. I thought I would give it a try because i love cranberries. I don't think I will go back to the traditional way again. ” — a cook, 5★