Grammy's Kitchen · Pot Roast · Pot Roast with Vegetables
One of 63 pot roast recipes we measured
from www.foodnetwork.com
320 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 | 15% | 37% |
| fat | 3% | 2% |
| aromatics | 19% | 13% |
| vegetables and beans | 39% | 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) piece beef chuck roast, trimmed of excess fat |
| Kosher salt and freshly ground black pepper | |
| 41 g | 3 tablespoons olive oil |
| 411 g | 1 can crushed tomatoes |
| 237 g | 1 cup water |
| 300 g | 2 yellow onion, halved |
| 6 g | 2 garlic cloves, chopped |
| 61 g | 1 bunch baby carrots |
| 80 g | 2 celery stalks, sliced |
| 70 g | 1 cup button mushrooms, stems removed and sliced in half |
| 2 g | 2 sprigs fresh rosemary |
| 4 g | 4 sprigs fresh thyme |
| 2 g | 2 bay leaves |
Method: 2 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 every intention to slow cook this in my dutch oven in the stove, but life got in the way! <div>Instead, I made this in my INSTANT POT, and it was absolutely incredible!! Oh my goodness, this is my new favorite roast recipe! </div><div>Set it to saute, an” — a cook, 5.0★
“I'm a pescatarian who doesn't really like to cook, but lately I've been trying to cook for my meat-eating husband once a week or so.<br /><br />Tonight I chose to make this pot roast and my husband, my brother, and 6 of our friends are eating it as I type this” — a cook, 5.0★