Grammy's Kitchen · Pot Roast · Slow Cooker Pot Roast
One of 63 pot roast recipes we measured
from www.simplystacie.net
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 48% | 37% |
| fat | 2% | 2% |
| aromatics | 12% | 13% |
| thickener | 2% | 0% |
| vegetables and beans | 58% | 47% |
| collagen idx | 0.6 | 0.8 |
| marbling idx | 0.1 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 3 to 4 lb inside round roast (or beef chuck roast) |
| 27 g | 2 tbsp extra virgin olive oil |
| salt and pepper (to taste) | |
| 150 g | 1 large yellow onion (sliced) |
| 12 g | 4 cloves garlic (minced) |
| 244 g | 4 carrots (peeled and cut into 1-inch chunks) |
| 680 g | 1 1/2 lb baby potatoes |
| 480 g | 2 cups beef broth |
| 236 g | 1 cup red wine (or extra beef broth) |
| 33 g | 2 tbsp tomato paste |
| 16 g | 1 tbsp Worcestershire sauce |
| 6 g | 1 tbsp fresh thyme |
| 2 g | 2 bay leaves |
| 24 g | 3 tbsp cornstarch |
| 44 g | 3 tbsp cold water |
Method: 5 steps, published by www.simplystacie.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.