Grammy's Kitchen · Pot Roast · Shaker Cranberry Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
It ranks #2 of 210 for heat level among the pot roast recipes we compared. 11 cooks on www.foodnetwork.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 202% | 26% |
| fat | 3% | 2% |
| aromatics | 27% | 12% |
| acid | 22% | 0% |
| sweetener | 4% | 0% |
| vegetables and beans | 32% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4536 g | 10 pounds scalped beef shoulder |
| Garlic cloves, for rubbing beef | |
| 41 g | 3 tablespoons vegetable oil |
| 984 g | 1 quart cranberry juice |
| Cranberry Sauce, recipe follows | |
| 1 1/2 gallons Veal Stock, recipe follows | |
| Salt and freshly ground black pepper | |
| Garlic Mashed Potatoes, serving suggestion, recipe follows | |
| 300 g | 3 cups whole cranberries |
| 170 g | 6 ounces sugar |
| 473 g | 2 cups water |
| 5443 g | 12 pounds veal bones |
| 8518 g | 9 quarts water |
| 680 g | 1 1/2 pounds mirepoix (mix of chopped celery, onions, and carrots) |
| 3 g | 1 standard sachet of garlic cloves, peppercorns, parsley stems, and bay leaves |
| 411 g | 1 can tomato paste |
| 1134 g | 2 1/2 pounds russet potatoes, peeled |
| 113 g | 4 ounces chopped roasted garlic |
| 182 g | 3/4 cup half-and-half |
| 113 g | 4 ounces (1 stick) butter |
| Salt and freshly ground black pepper |
Method: 6 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A family member gave me this roast because she did not know how to cook it and neither did I. So, I wnet to Food Network and searched for a recipe with this cut of beef. My on-hand pantry did not have a few of the ingredients, so I improvised. I used red win” — a cook, 5★
“I will start off by saying that I look at a recipe as simply a guideline. I made this dish (OK, a few slight variations) of this recipe and my family and I were VERY pleased. I put some vegetables in the roasting pan with the broth (I used beef stock) while c” — a cook, 5★