Grammy's Kitchen · Pot Roast · Slow Cooker Pot Roast
One of 63 pot roast recipes we measured
240 cooks on www.cookingclassy.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 22% | 37% |
| fat | 2% | 2% |
| aromatics | 12% | 13% |
| thickener | 1% | 0% |
| vegetables and beans | 117% | 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.
| 20 g | 1 1/2 Tbsp olive oil, (divided) |
| 1361 g | 1 (3 lb) chuck roast |
| Salt and freshly ground black pepper | |
| 150 g | 1 medium yellow onion, (peeled, halved and cut into thick slices) |
| 15 g | 5 garlic cloves, (minced (1 1/2 Tbsp)) |
| 300 g | 1 1/4 cups beef broth |
| 11 g | 2 tsp Worcestershire sauce |
| 6 g | 1 Tbsp minced fresh thyme |
| 6 g | 1 Tbsp minced fresh rosemary |
| 1134 g | 2.5 lbs small yukon gold potatoes, (left whole) |
| 454 g | 5 medium carrots (about 1 lb), (peeled and cut into 1-inch pieces*) |
| 20 g | 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, (optional, for thickening gravy) |
| 12 g | 2 Tbsp chopped fresh parsley |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a terrific, yummy recipe and filling! The only thing I would change (I have done this in the past also), is thicken the gravy with one of the potatoes and one carrot from the liquid. It works just as well as using flour or cornstarch, but has a smoothe” — a cook, 5.0★
“First time making this dish and it was a hit. The meat was so tender and the juices made an excellent gravy. I did add a little "Slap Ya Momma" and couldn't tell the difference. This will be one of my favorite dishes to share with company. Grateful!” — a cook, 5.0★