Grammy's Kitchen · Pot Roast · Red Wine Braised Pot Roast
One of 63 pot roast recipes we measured
116 cooks on www.halfbakedharvest.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 56% | 37% |
| fat | 2% | 2% |
| aromatics | 12% | 13% |
| vegetables and beans | 42% | 47% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.7 | 0.8 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 1 (3-4 pound) beef chuck roast |
| salt and black pepper | |
| 15 g | 2 tablespoons flour |
| 150 g | 1 yellow onion, thinly sliced |
| 18 g | 6 cloves garlic, chopped |
| 256 g | 2 cups carrots, largely chopped |
| 33 g | 2 tablespoons tomato paste |
| 472 g | 2 cups red wine |
| 1/2 cup brandy or cognac | |
| 480 g | 2 cups broth |
| 2 g | 2 bay leaves |
| 12 g | 2 tablespoons chopped fresh thyme |
| 50 g | 1/2 cup fresh parsley |
| 454 g | 1 pound small to medium potatoes |
| 28 g | 2 tablespoons salted butter |
| 119 g | 1/2 cup milk or cream cheese, at room temperature |
| 3 g | 1 teaspoon garlic powder |
| flaky sea salt |
Method: 1 steps, published by www.halfbakedharvest.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey Tieghan! Wow, made this today and it rocked!! We had our first “Fall” day in AZ. It rained last night and the temperature got down into the 50’s…that’s cold for us. Lol. I picked up a great grass fed chuck roast (about 2.75lbs) at the farmers market to mak” — a cook, 5.0★
“I made this last night and it turned out amazing! However, I wanted to share some notes for readers. I skipped the cognac and instead added a splash more of wine and broth. However, I think the recipe calls for way too much broth. I followed everything to a te” — a cook, 4.0★