Grammy's Kitchen · Pot Roast · Red Wine Pot Roast
One of 63 pot roast recipes we measured
from thekitchenfork.com
1 cooks on thekitchenfork.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 50% | 37% |
| fat | 4% | 2% |
| aromatics | 22% | 13% |
| vegetables and beans | 13% | 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.
| 1588 g | 3-4 lb chuck roast |
| 4 beef bones (optional for added flavor) | |
| Kosher salt | |
| Freshly ground pepper | |
| 34 g | 2-3 tbsp olive oil |
| 122 g | 2 medium carrots, diced to 1/2" |
| 80 g | 2 celery stalks, diced to 1/2” pieces |
| 150 g | 1 large yellow onion, diced to 1/2" |
| 150 g | 1 large yellow onion, quartered |
| 33 g | 2 tablespoons tomato paste |
| 18 g | 6 cloves garlic, peeled and smashed |
| 354 g | 1-2 cups dry red wine |
| 160 g | 2/3 cup beef broth |
| 160 g | 2/3 cup vegetable broth |
| 2 g | 2 sprigs fresh rosemary |
| 1 g | 1 sprig fresh thyme |
| 2 g | 2 bay leaves |
| Reserved braising broth | |
| 118 g | 1/2 cup red wine |
| 28 g | 2 tbsp cold butter |
Method: 10 steps, published by thekitchenfork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.