Grammy's Kitchen · Pot Roast · Red Wine Pot Roast
One of 63 pot roast recipes we measured
from oursaltykitchen.com
43 cooks on oursaltykitchen.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 | 46% | 37% |
| fat | 3% | 2% |
| aromatics | 9% | 13% |
| acid | 3% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 11% | 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.
| 1814 g | 4 lb chuck roast |
| 6 g | 1 tsp kosher salt |
| 2 g | 1 tsp ground pepper |
| 27 g | 2 tbsp olive oil |
| 122 g | 2 medium carrots (peeled and diced to 1/2") |
| 80 g | 2 stalks celery (diced to 1/2") |
| 150 g | 1 large yellow onion (diced to 1/2") |
| 12 g | 4 cloves garlic (peeled and smashed) |
| 590 g | 2-3 c dry red wine (divided) |
| 240 g | 1 c beef broth |
| 60 g | 1/4 c balsamic vinegar |
| 1 g | 1 spring fresh rosemary |
| 1 g | 1 sprig fresh thyme |
| 2 g | 2 bay leaves |
| 28 g | 2 tbsp butter (cold) |
Method: 11 steps, published by oursaltykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This pot roast recipe is delicious and the best I have found so far. I love the juice and that is has lots of red wine. I used 3 1/2 cups red wine and 3 cups of beef bone broth for a 4lb roast. This will now be my go to recipe for pot roast from now on. ” — a cook, 5.0★
“Tried this last week and loved it! Going to make some adjustments this weekend and I'll let you know how it works. We are going to add mushrooms right before putting it in the oven then serve the beef with the strained veggies and mushrooms over mashed potat” — a cook, 5.0★