Pot Roast

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	71%	26%
fat	0%	2%
aromatics	32%	12%
acid	9%	0%
vegetables and beans	29%	32%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

Where it stands out

• #1 of 210 for gravy quality
• #5 of 210 for heat level

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	Extra-virgin olive oil
1361 g	1 3-pound chuck roast, tied
	Kosher salt
120 g	3 ribs celery, thinly sliced on the bias
300 g	2 onions, thinly sliced
2 g	1 pinch crushed red pepper
9 g	3 cloves garlic, smashed and finely chopped
131 g	1/2 cup tomato paste
120 g	1/2 cup red wine vinegar
960 g	4 cups chicken stock
3 g	3 bay leaves
	2 strips orange zest (removed from the orange with a vegetable peeler)
	2 star anise
1 g	1 fresh thyme bundle
280 g	2 cups 1/2-inch diced butternut squash
	1 1/2 cups 1/2-inch diced Jerusalem artichokes
	6 to 8 dried figs, stems removed and quartered

Method: 10 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I absolutely love Chef Anne, but I was not a fan of this recipe at all. I seriously don't understand why everyone gave it such great reviews. Maybe it's because they didn't actually use all the ingredients in the recipe and changed it up which really isn't rat” — a cook, 1★

“In the words of Anne's dinner guest. Soo yummy. Super yum. <br />Those words are what made me try this dish in the first place. It is truly delicious. Worth every minute. The meat is so tender and the flavors are so interesting. Every bite is fantastic! ” — a cook, 5★