Grammy's Kitchen · Pot Roast · Pot Roast with Roasted Vegetables
One of 63 pot roast recipes we measured
from www.foodnetwork.com
62 cooks on www.foodnetwork.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 38% | 37% |
| fat | 3% | 2% |
| aromatics | 29% | 13% |
| thickener | 1% | 0% |
| vegetables and beans | 41% | 47% |
| 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 3 to 4-pound beef chuck roast |
| Kosher salt and freshly ground black pepper to taste | |
| 8 g | 1 tablespoon all-purpose flour |
| 41 g | 3 tablespoons vegetable oil |
| 15 g | 5 cloves garlic, smashed |
| 150 g | 1 large onion, sliced |
| 425 g | 1 15-ounce can whole tomatoes, in juice |
| 118 g | 1/2 cup red wine |
| 480 g | 2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned |
| 3 g | 3 sprigs fresh thyme or 2 teaspoons dried |
| 2 g | 2 bay leaves |
| 8 g | 1 tablespoon cornstarch, mixed with 2 tablespoons water, optional |
| 33 g | 1/3 cup coarsely chopped fresh flat-leaf parsley, optional |
| 300 g | 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved |
| 183 g | 3 carrots, peeled and cut into 2-inch chunks |
| 2 medium parsnips, peeled and cut into 1/2-inch coins | |
| 40 g | 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both |
| About 5 tablespoons olive oil | |
| Kosher salt and freshly ground black pepper |
Method: 7 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I bought a bottom round roast on sale and was trying to figure out how to use it. I decided to make this recipe since it was easy. I doubled the broth/wine/tomato mixture and skipped the roasted vegetable part. Instead, during the last hour, I put in 3 chopped” — a cook, 5.0★
“Okay, I make a LOT of recipes and so many times they are just okay, but I HAVE to post a review on this one. WOW!! I pretty much followed the recipe except I used chopped up Italian tomatoes for the roast, and I didn't have turnips but I used the rest of the v” — a cook, 5.0★