Grammy's Kitchen · Pot Roast · Refrigerator Day Pot Roast Salad
One of 210 pot roast recipes we measured
from www.foodnetwork.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 2 cooks on www.foodnetwork.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 0% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 22 g | 1 1/2 tablespoons red wine vinegar |
| Salt and pepper | |
| 4 g | 1 teaspoon Dijon mustard. |
| 54 g | 1/4 cup olive oil |
| Little bit of minced garlic | |
| 1 tablespoon rinsed capers, chopped | |
| 3 g | 1/2 teaspoon salt |
| Freshly ground black pepper | |
| Any leftover juices, degreased, from braised beef | |
| 1 or 1 1/2 cups cubed leftover pot roast | |
| 40 g | 1/4 cup thinly sliced red onion |
| 12 g | 2 tablespoons minced parsley |
| Tomato slices | |
| Potato salad made with leftover boiled potatoes or cole slaw |
Method: 1 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a unique recipe for leftover roast beef but it was really delicious. I substituted green olives for capers and added fresh chopped tomatoes and yellow peppers. I stuffed it into pitas for a light supper … Chips on the side. I’d top with some shredded” — a cook, 5★