Grammy's Kitchen · Pot Roast · Pot Roast
One of 63 pot roast recipes we measured
1,860 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 45% | 37% |
| fat | 1% | 2% |
| aromatics | 10% | 13% |
| vegetables and beans | 49% | 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.
| 14 g | 1 tablespoon olive oil |
| 1588 g | 3 to 4 pounds beef chuck roast (or rump roast) |
| 150 g | 1 large yellow onion (chopped, or two small onions) |
| 480 g | 2 cups beef broth (or as needed) |
| 236 g | 1 cup red wine (*see note) |
| 12 g | 4 cloves garlic (coarsely chopped) |
| 1 g | 1/2 teaspoon dried rosemary |
| 1 g | 1/2 teaspoon dried thyme leaves |
| 1 g | 1 bay leaf |
| 454 g | 1 pound baby potatoes (or chopped red potatoes) |
| 244 g | 4 carrots (cut into 2-inch pieces) |
| 80 g | 2 ribs celery (cut into 1 1/2-inch pieces) |
| all-purpose flour (or cornstarch, see notes) | |
| butter (for optional roux-based gravy, see notes) |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We LOVED this pot roast – it was SO tender and delicious! I had it cooking in the oven in my dutch oven and had just added the vegetables before we went with our son, his wife and the 2 grandchildren to a local corn maze, which took longer than we had thought,” — a cook, 5.0★
“I just made this recipe with a 2 1/2 pound chuck roast. Seared it with S&P in EVOO ’til brown. I hate the texture of celery, so did not use stalks. I did use 1 tsp dried celery seasoning, just because. Also used organic dried onion and garlic. Not a fan of coo” — a cook, 5.0★