Grammy's Kitchen · Pot Roast · Pot Roast With Mashed Potatoes and Horseradi
One of 210 pot roast recipes we measured
from www.food.com
It ranks #208 of 210 for gravy quality 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 | 53% | 26% |
| fat | 14% | 2% |
| aromatics | 23% | 12% |
| vegetables and beans | 138% | 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.
| 2268 g | 5 lbs angus beef blade roast |
| 68 g | 5 tablespoons blended oil (25% olive, 75% canola) |
| kosher salt & freshly ground black pepper | |
| 244 g | 4 carrots, cut into 1-inch chunks |
| 160 g | 4 stalks celery, cut into 1-inch chunks |
| 300 g | 2 onions, cut into 1-inch chunks |
| 968 g | 4 cups tomatoes, diced |
| 66 g | 4 tablespoons tomato paste |
| 5 g | 5 sprigs fresh rosemary |
| 5 g | 5 sprigs fresh thyme |
| 3 g | 1 head garlic, cloves separated and peeled |
| 720 g | 3 cups chicken stock |
| 472 g | 2 cups red wine |
| 1 g | 1 bunch parsley stems |
| 256 g | 2 cups baby carrots |
| 100 g | 1 cup fennel, sliced |
| 160 g | 1 cup white pearl onion, peeled and halved |
| 145 g | 1 cup peas |
| 1361 g | 3 lbs yukon gold potatoes, peeled |
| kosher salt | |
| 227 g | 1 cup butter, cut into pieces |
| 1 -1 1/2 cup creme fraiche | |
| fresh ground black pepper | |
| 50 g | 1/2 cup fresh parsley, minced |
| 1/4 cup fresh horseradish, shredded | |
| 14 g | 1 tablespoon extra virgin olive oil |
| 1 lemon, zest of, plus 1 teaspoon lemon juice | |
| kosher salt |
Method: 14 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.