Grammy's Kitchen · Pot Roast · Red Wine Pot Roast
One of 63 pot roast recipes we measured
from www.foodnetwork.com
59 cooks on www.foodnetwork.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 | 47% | 37% |
| fat | 2% | 2% |
| aromatics | 17% | 13% |
| vegetables and beans | 59% | 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.
| 41 g | 3 tablespoons olive oil |
| Kosher salt and freshly ground black pepper | |
| 2041 g | 1 4- to 5-pound beef chuck roast |
| 33 g | 2 tablespoons tomato paste |
| 120 g | 3 stalks celery, diced |
| 9 g | 3 cloves garlic, minced |
| 300 g | 2 onions, diced |
| 472 g | 2 cups red wine (or you can use more beef broth instead) |
| 480 g | 2 cups beef broth |
| 1/4 cup sweet orange marmalade | |
| 850 g | 5 large red potatoes, quartered |
| 244 g | 4 carrots, cut on the diagonal into 1-inch chunks |
| 4 parsnips, peeled and cut on the diagonal into 1-inch chunks | |
| 3 g | 3 sprigs fresh rosemary |
| 3 g | 3 sprigs fresh thyme |
Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“First off...I already make an excellent pot roast, but I was looking for something to try that was different. This recipe is different. I followed the recipe until I had all the liquid mixture ready to receive the pot roast, to put in the oven for 4 hours. I t” — a cook, 3.0★
“OH EM GEE best pot roast ever. I left the chuck roast out to come to room temp and then I marinated my roast for a couple hours in red wine (because we wouldn't drink what was left from the recipe) added about 6 smashed garlic cloves, Rosemary & Thyme. Oth” — a cook, 5.0★