Stove Top 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	70%	26%
fat	2%	2%
aromatics	12%	12%
vegetables and beans	114%	32%
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)

Ingredients

Weights computed by us.

27 g	2 tablespoons vegetable oil
1361 g	1 (3 pound) beef chuck roast
946 g	4 cups water, or as needed
160 g	4 stalks celery, chopped
12 g	4 cloves garlic, crushed
150 g	1 red onion, chopped
6 g	1 tablespoon dried basil
	salt and pepper to taste
	6 turnips, peeled and cut into chunks
1020 g	6 medium red potatoes, quartered
366 g	6 carrots, peeled and cut into chunks

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.

“I think this would have been boring if I made it as described. With a few slight modifications it became a complete delight. I used some diluted chicken broth (didn't have beef) instead of water. Your liquid will cook down so you don't need to use the stock a” — a cook, 4★

“I always have made mine on the stovetop i place my roast in a paper bag and shake it in flour salt pepper paprika and garlic powder befor searing. I also use beef stock and water. Instead of red onion I use small whole white onions and instead of turnips I use” — a cook, 4★