Grammy's Kitchen · Pot Roast · Pot Roast with Roasted Vegetables
One of 210 pot roast recipes we measured
from www.foodnetwork.com
102 cooks on www.foodnetwork.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 33% | 26% |
| fat | 2% | 2% |
| aromatics | 26% | 12% |
| acid | 1% | 0% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 51% | 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 | 1 (4-pound) beef chuck roast |
| Kosher salt and freshly ground black pepper | |
| 41 g | 3 tablespoons vegetable oil |
| 150 g | 1 large onion, sliced |
| 122 g | 2 carrots, peeled, thinly sliced |
| 80 g | 2 ribs celery, thinly sliced |
| 15 g | 5 cloves garlic, smashed |
| 15 g | 2 tablespoons all-purpose flour |
| 118 g | 1/2 cup red wine |
| 425 g | 1 (15-ounce) can chopped tomatoes, in juice |
| 480 g | 2 cups beef broth, homemade, or low-sodium, low-fat |
| 3 g | 3 sprigs fresh thyme, or 1 teaspoon dried |
| 2 g | 2 bay leaves |
| 33 g | 1/3 cup coarsely chopped fresh flat-leaf parsley, optional |
| 15 g | 1 tablespoon red wine vinegar |
| 305 g | 5 carrots, peeled, cut into thirds |
| 3 medium turnips, peeled and cut into 6 wedges | |
| 300 g | 2 medium red onions, peeled, cut into 6 wedges |
| 2 medium parsnips, peeled, cut into thirds | |
| About 5 tablespoons olive oil | |
| 6 g | 1 tablespoon chopped fresh thyme leaves |
| 8 g | 2 teaspoons kosher salt |
| Freshly ground black pepper |
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.
“This pot roast is amazing! To start, I was pleased with myself by FINALLY getting a nice, crisp sear to lock in the juices! The one "major" change I made was to omit the tomatoes as others have stated. I added an extra cup of beef broth in their place to maint” — a cook, 5★
“This Pot Roast makes the perfect Sunday Night Dinner, because if you make enough then there are leftovers for sandwiches, or an impromptu take off on Beef Stroganoff. After making this a few weeks ago, my family has requested it as a repeat every week. The l” — a cook, 5★