Grammy's Kitchen · Pot Roast · Pot Roast with Mushrooms, Tomatoes, and Red
One of 210 pot roast recipes we measured
from www.americastestkitchen.com
10 cooks on www.americastestkitchen.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 45% | 26% |
| fat | 2% | 2% |
| aromatics | 10% | 12% |
| sweetener | 1% | 0% |
| vegetables and beans | 50% | 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.
| 1588 g | 1 chuck-eye roast (about 3 1/2 pounds), boneless |
| Salt and ground black pepper | |
| 27 g | 2 tablespoon vegetable oil |
| 150 g | 1 medium onion, chopped medium |
| 61 g | 1 small carrot, chopped medium |
| 40 g | 1 small rib celery, chopped medium |
| 284 g | 10 ounces white button mushrooms, cleaned and quartered |
| 6 g | 2 medium cloves garlic, minced |
| 8 g | 2 teaspoons granulated sugar |
| 120 g | 1/2 cup low-sodium chicken broth |
| 120 g | 1/2 cup low-sodium beef broth |
| 118 g | 1/2 cup dry red wine |
| 1 g | 1 sprig fresh thyme |
| 411 g | 1 can (14 1/2 ounces) diced tomatoes, with juice |
| 355 g | 1 1/2 cups water |
| 1 g | 1 sprig fresh rosemary |
Method: 4 steps, published by www.americastestkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.