Grammy's Kitchen · Pot Roast · Slow Cooker Pot Roast
One of 63 pot roast recipes we measured
It ranks #5 of 63 for tenderness among the pot roast recipes we compared. 13 cooks on www.thepioneerwoman.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 37% |
| fat | 3% | 2% |
| aromatics | 10% | 13% |
| salt | 1% | 0% |
| vegetables and beans | 31% | 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.
| 2041 g | 1 whole (4- to 5-lb.) boneless chuck roast |
| 30 g | 5 tsp. kosher salt, divided |
| 6 g | 2 1/2 tsp. black pepper, divided |
| 54 g | 4 tbsp. olive oil, divided |
| 33 g | 2 tbsp. tomato paste |
| 240 g | 1 c. beef broth |
| 11 g | 2 tsp. Worcestershire sauce |
| 6 g | 6 thyme sprigs |
| 3 g | 3 rosemary sprigs |
| 18 g | 6 garlic cloves |
| 150 g | 1 yellow onion, cut into 1-inch wedges |
| 454 g | 1 lb. baby yellow potatoes, halved if large |
| 183 g | 3 large carrots, peeled and cut into 1-inch pieces |
Method: 5 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>I’m a fifty-something year old woman and had almost given up on making a tender pot roast. This recipe is perfection. The roast is always fall apart tender and the sauce is amazing-especially when turned into gravy! I always add a bit extra sauce and veggie” — a cook, 5.0★
“<p>This was fantastic and will definitely be made again! Two recommendations...the salt could be cut in half at minimum. I also used a Tyson "Savory Homestyle" marinated chuck roast so I am not sure how much extra flavor that added. Great cold Winter dish!</p>” — a cook, 5.0★