Slow Cooker Easy Pot Roast With Rich Tomato Gravy

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	25%	26%
fat	1%	2%
aromatics	19%	12%
acid	2%	0%
sweetener	2%	0%
salt	0%	0%
thickener	1%	0%
vegetables and beans	19%	32%
collagen idx	0.7	0.8
marbling idx	0.3	0.8

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1588 g	3 -4 lbs cross-rib roasts or 3 -4 lbs rump roast, about
14 g	1 tablespoon vegetable oil
300 g	2 onions, thinly sliced
120 g	3 stalks celery, thinly sliced
183 g	3 large carrots, peeled and cut into 1/2 inch cubes
6 g	2 garlic cloves, minced
4 g	1 teaspoon dry mustard
1 g	1/2 teaspoon dried thyme leaves
6 g	1 teaspoon salt
	1/4-1/2 teaspoon cracked black peppercorns
15 g	2 tablespoons flour
305 g	1 (10 3/4 ounce) can condensed tomato soup
397 g	1 (14 ounce) can condensed beef broth (undiluted)
16 g	1 tablespoon Worcestershire sauce
27 g	2 tablespoons packed brown sugar (optional)
30 g	2 tablespoons balsamic vinegar (optional) or 2 tablespoons red wine vinegar (optional)

Method: 14 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've never had luck with roast, but I saw this recipe and thought I would give it a go. SO glad I did....it's the first time that I've made a roast that you could cut with a fork and the recipe was very easy to follow. I didn't add the balsamic vinegar or the ” — a cook, 5★

“Very tasty. I added a can of whole tomatoes (chopped large, although they disintegrated into the sauce) and half the juice from the tomatoes, as well maybe 1/4 C red wine. I also used beef stock paste, not broth, but the tomato juice made up for the extra li” — a cook, 4★