Grammy's Kitchen · Pot Roast · Slow Cooker Pot Roast
One of 63 pot roast recipes we measured
from www.allrecipes.com
2,576 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 13% | 37% |
| fat | 2% | 2% |
| aromatics | 17% | 13% |
| vegetables and beans | 40% | 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.
| 1814 g | 4 pounds chuck roast |
| salt and pepper to taste | |
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 packet dry onion soup mix |
| 237 g | 1 cup water |
| 183 g | 3 carrots, chopped |
| 510 g | 3 potatoes, peeled and cubed |
| 150 g | 1 onion, chopped |
| 40 g | 1 stalk celery, chopped |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the first thing I cooked in my new crockpot. Taking other reviewers' advice, I browned a 3.66 lb. boneless chuck roast in a little olive oil after rubbing low sodium Montreal Steak Seasoning and 1 chopped fresh garlic clove. I cut the roast in half bef” — a cook, 5.0★
“I made this pot roast recipe but added some extra steps for even more flavor, thanks to Chef ChatGPT’s suggestions! Here’s what I did: Marinade: I prepped a quick marinade and let the roast sit overnight to really deepen the flavor: ----- 1/4 cup olive oil- 1/” — a cook, 5.0★