Grammy's Kitchen · Pot Roast · Steakhouse-Style Baked Pot Roast
One of 210 pot roast recipes we measured
from www.averiecooks.com
1 cooks on www.averiecooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 27% | 26% |
| fat | 2% | 2% |
| aromatics | 9% | 12% |
| salt | 0% | 0% |
| vegetables and beans | 14% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.7 | 0.8 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1701 g | 3 1/2 to 4- pound beef chuck roast |
| 4 g | 1 teaspoon kosher salt (or to taste) |
| 2 g | 1 teaspoon coarse ground black pepper (or to taste) |
| 3 g | 1 teaspoon garlic powder |
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 yellow onion (halved and sliced into 1/4-inch wide strips) |
| 244 g | 4 whole carrots (peeled and chopped into 2-inch segment) |
| 360 g | 1 1/2 cups beef broth (I use reduced sodium) |
| 16 g | 1 tablespoon Worcestershire sauce |
| 8 g | 8 sprigs fresh thyme (1/2 to 1 teaspoon dried thyme may be substituted by sprinkling it over everything) |
| 6 g | 2 cloves garlic (minced) |
| 56 g | 1/2 cup blue cheese |
| 119 g | 1/2 cup heavy whipping cream |
| Fresh chopped parsley (optional and as desired for garnishing) |
Method: 9 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.