Red Wine Pot Roast

The formula

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	19%	13%
salt	0%	0%
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)

Ingredients

Weights computed by us.

2041 g	4-5 pound beef chuck roast
27 g	2 tablespoons canola oil
12 g	2 teaspoons Kosher salt
2 g	1 teaspoon ground black pepper
2 g	1 teaspoon fresh thyme (finely chopped)
2 g	1 teaspoon fresh rosemary (finely chopped)
1 g	1/2 teaspoon dried oregano
1 g	1/2 teaspoon Italian seasoning
150 g	1 yellow onion (finely diced)
150 g	1 yellow onion (quartered)
12 g	4 cloves garlic (minced)
12 g	4 cloves garlic (whole)
256 g	2 cups carrots (cut into 2-inch chunks)
66 g	1/4 cup tomato paste
480 g	2 cups beef broth
16 g	1 tablespoon Worcestershire sauce
472 g	2 cups red wine
3 g	3 sprigs fresh rosemary
2 g	2 bay leaves

Method: 7 steps, published by sweetandsavorymeals.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this last night, and it was delicious! Red wine is always a winner, whether making a pot roast, short ribs, oxtail, you name it! Our wine of choice for this recipe was a cabernet, which made the gravy rich and velvety. Instead of dicing onions and ca” — a cook, 5.0★

“I made this last night, and it was delicious! Red wine is always a winner, whether making a pot roast, short ribs, oxtail, you name it! Our wine of choice for this recipe was a cabernet, which made the gravy rich and velvety. Instead of dicing onions and carro” — a cook, 5.0★