Slow Cooker Pot Roast

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	29%	26%
fat	1%	2%
aromatics	17%	12%
vegetables and beans	13%	32%
collagen idx	0.8	0.8
marbling idx	0.8	0.8

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

Ingredients

Weights computed by us.

2041 g	1 4- to 5-pound beef chuck roast
	Kosher salt and freshly ground black pepper
27 g	2 tablespoons olive oil
12 g	4 cloves garlic, coarsely chopped
300 g	2 yellow onions, thickly sliced lengthwise
33 g	2 tablespoons tomato paste
118 g	1/2 cup dry red wine
480 g	2 cups reduced-sodium beef broth
32 g	2 tablespoons Worcestershire sauce
183 g	3 carrots, peeled and chopped
3 g	3 sprigs fresh parsley
3 g	3 sprigs fresh thyme
2 g	2 dried bay leaves
80 g	2 stalks celery, sliced

Method: 5 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“OMG!!! What don't u ppl understand about posting a review???? U should only post if u have MADE THE RECIPE & EATEN IT. U SHOULDN'T review it saying, it looks good, I don't think it sounds good, what temp do I use, etc. Contact the site about issues u ” — a cook, 5★

“Ladies and Gents! I made this almost 100% to the receipt. I used a 4.8 lbs rib-eye cut roast. Where I did not have Thyme, I added Jasmine sesame seed oil and also added 1 table spoon crushed red pepper. (only if you like a lil' kick to it, or cayenne peppe” — a cook, 5★