Grammy's Kitchen · Pot Roast · Red Wine Pot Roast
One of 63 pot roast recipes we measured
28 cooks on dinnerthendessert.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 | 47% | 37% |
| fat | 1% | 2% |
| aromatics | 11% | 13% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 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.
| 2041 g | 4-5 pound chuck roast |
| 27 g | 2 tablespoons canola oil |
| 12 g | 2 teaspoons Kosher salt |
| 2 g | 1 teaspoon coarse ground black pepper |
| 2 g | 1 teaspoon dried thyme |
| 150 g | 1 yellow onion (, diced) |
| 6 g | 2 cloves garlic minced |
| 66 g | 1/4 cup tomato paste |
| 480 g | 2 cups beef broth |
| 472 g | 2 cups red wine |
Method: 4 steps, published by dinnerthendessert.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I usually make my roasts in a slow cooker for ease but wanted to make it in the oven (it’s much better) and the weather is cold so I didn’t mind heating up the kitchen. Your recipe caught my eye because I love the flavor of red wine and beef and also the low a” — a cook
“I have made this countless times as well my son making it also. It is delicious! One question though - I am baking multiple dishes this year and have an oven that can be split in two. If I use my convection bake feature what temp would I use and for how long ” — a cook, 5.0★