Pot Roast with Vegetables

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	137%	37%
fat	3%	2%
aromatics	34%	13%
acid	13%	0%
sweetener	3%	0%
thickener	3%	0%
vegetables and beans	312%	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)

Ingredients

Weights computed by us.

14 g	1 tablespoon vegetable oil
454 g	1 (3 1/2) pound boneless beef chuck roast
	salt and ground black pepper to taste
150 g	1 large onion, finely chopped
3 g	1 clove garlic, chopped, or to taste
600 g	2.5 cups beef stock
454 g	1 (16 ounce) can diced tomatoes
60 g	0.25 cup red wine vinegar
13 g	1 tablespoon brown sugar
2 g	2 bay leaves
340 g	0.75 pound carrots, cut diagonally into 1-inch-thick slices
454 g	1 pound small red potatoes, quartered lengthwise
170 g	1 (6 ounce) jar mushrooms, or more to taste
12 g	1.5 tablespoons cornstarch
22 g	1.5 tablespoons cold water
	1 pinch celery salt, or to taste
1 g	1 pinch dried basil, or to taste
1 g	1 pinch dried thyme, or to taste

Method: 7 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is my recipe, and a couple options had been left out when it was kitchen approved. I use red wine instead of the vinegar, and I usually use garbanzo bean flour for thickening instead of corn starch. The garbanzo bean flour adds protein and other nutrients” — a cook, 5.0★

“Made this pot roast today in a cast iron dutch oven and it was fork tender and delicious! 3# boneless Chuck roast. Added Chianti in place of vinegar, 5 cloves of garlic and Beef Better Than Bouillon For the beef broth. Used frozen fresh tomatoes (diced) in pla” — a cook, 5.0★