Grammy's Kitchen · Pot Roast · Pot Roast
One of 210 pot roast recipes we measured
4 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 49% | 26% |
| fat | 2% | 2% |
| aromatics | 14% | 12% |
| salt | 1% | 0% |
| vegetables and beans | 49% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1474 g | 1 (3 to 3.5 pound) beef chuck roast (excess fat trimmed) |
| 15 g | 4 teaspoons kosher salt (or 1 tablespoon fine sea salt) |
| 2 g | 1 teaspoon freshly cracked black pepper |
| 27 g | 2 tablespoons extra-virgin olive oil |
| 150 g | 1 large yellow onion (cut into wedges) |
| 24 g | 8 garlic cloves (roughly chopped) |
| 33 g | 2 tablespoons tomato paste |
| 480 g | 2 cups beef stock (plus more as needed) |
| 236 g | 1 cup red wine |
| 3 g | 3 sprigs fresh thyme |
| 2 g | 2 fresh bay leaves |
| 11 g | 2 teaspoons Worcestershire sauce |
| 269 g | 3 large carrots (about 9–10 oz) (peeled and cut into 2-inch pieces) |
| 454 g | 1 pound baby potatoes (halved) |
| chopped fresh parsley (for serving) |
Method: 10 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a fantastic recipe. It's almost exactly the way I've been making pot roast for decades now in my Dutch oven. I just don't use the thyme (husband doesn't like it) but all the other ingredients are the same. I've tried it once with bottom round roast” — a cook, 5★
“I made your pot roast for dinner tonight (minus the wine). My family raved about it. They ate it all. I will definitely be making it again. Thanks for a great recipe.” — a cook, 5★