Grammy's Kitchen · Pot Roast · Pot Roast with Vegetables
One of 210 pot roast recipes we measured
from www.foodnetwork.com
It ranks #1 of 210 for sauce body among the pot roast recipes we compared. 6 cooks on www.foodnetwork.com rate it 3.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 42% | 26% |
| fat | 2% | 2% |
| aromatics | 9% | 12% |
| thickener | 41% | 0% |
| vegetables and beans | 47% | 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.
| 27 g | 2 tablespoons vegetable oil |
| 480 g | 2 cups brown beef stock |
| 1701 g | 3 1/2 - 4 pound boneless chuck roast |
| 1 g | 1 bay leaf or beef shoulder, rolled & tied |
| 454 g | 1 pound carrots,cut into diagonals |
| 150 g | 1 large onion, coarsely chopped |
| 680 g | 1 1/2 pounds all purpose potatoes, |
| 101 g | 1 cup chopped celery peeled and quartered |
| 6 g | 2 cloves garlic, minced |
| Salt and pepper to taste | |
| 242 g | 1 cup canned crushed tomatoes |
| 16 g | 2 tablespoons cornstarch dissolved |
| 236 g | 1 cup red wine in 3 tablespoons water |
| 50 g | 1/2 cup chopped parsley |
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.
“I had a piece of chuck shoulder and my husband offered to cook dinner. I found this recipe and it looked pretty straight forward (except for the list of ingredients, which are split up incorrectly and are missing the parsley). He made it, and it was wonderful.” — a cook, 4★
“Good traditional pot roast recipe. The gravy is great! I used a can of fire roasted diced tomatoes which helped with the depth of the gravy. I pulled the meat out before the potatoes & carrots were done because the internal temp had already gotten to 15” — a cook, 4★