Grammy's Kitchen · Pot Roast · Stovetop Yankee Pot Roast
One of 210 pot roast recipes we measured
from www.allrecipes.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 68 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 0% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 0.25 cup olive oil |
| 1361 g | 1 (3 pound) beef round tip roast |
| flour for dredging | |
| 450 g | 3 medium onions, sliced |
| 183 g | 3 large carrots, peeled and cut into small chunks |
| 120 g | 3 large stalks celery, diced |
| 12 g | 4 cloves garlic, minced |
| 3 g | 3 whole allspice berries |
| salt and pepper to taste | |
| 236 g | 1 cup dry red wine |
| 680 g | 2 (12 ounce) cans beef broth |
| 16 g | 2 tablespoons cornstarch dissolved in a small amount of water |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very yummy! We used Clos du Bois Cabernet Sauvignon for the red wine, and it tasted fantastic. The only problem was the cooking time. I used a thermometer to check the temp and it read 153. I thought it'd gotten to the center of the roast, but when we went to ” — a cook, 4★
“This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that will benchmark my beef cookery. It was tender, flavorful, moist. I d” — a cook, 5★