Sunday 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	84%	26%
fat	3%	2%
aromatics	8%	12%
acid	4%	0%
thickener	6%	0%
vegetables and beans	17%	32%
collagen idx	0.8	0.8
marbling idx	0.7	0.8

Where it stands out

• #5 of 210 for sauce body

Adapts cleanly: egg-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1814 g	1 (4 lb) boneless chuck roast
	kosher salt and black pepper
27 g	2 tablespoons vegetable oil or 2 tablespoons olive oil, plus more if needed
122 g	2 carrots, chopped
80 g	2 celery ribs, chopped
150 g	1 yellow onion, chopped
1 g	1 bunch various fresh herb, such as tarragon, rosemary, parsley, tied with twine
12 g	4 garlic cloves, chopped
236 g	1 cup dry red wine, such as cabernet sauvignon
600 g	2 1/2 cups low sodium beef broth
	2 cups watercress
100 g	1 cup picked fresh parsley leaves
	lemon juice, for drizzling
	olive oil, for drizzling
	salt and freshly cracked black pepper
30 g	1/4 cup sliced almonds, toasted
	risotto cake, for serving, recipe follows
720 g	3 cups low sodium chicken broth
43 g	3 tablespoons unsalted butter
	2 large shallots, minced (about 1/2 cup)
185 g	1 cup arborio rice
177 g	3/4 cup dry white wine
142 g	5 ounces frozen peas, defrosted
82 g	1/3 cup lemon juice
	1 tablespoon lemon zest
125 g	1 1/4 cups freshly grated parmesan cheese
113 g	4 ounces low-moisture shredded mozzarella cheese
	salt & freshly ground black pepper
120 g	1 cup all-purpose flour, for dredging
100 g	2 eggs, beaten
162 g	1 1/2 cups panko breadcrumbs
	vegetable oil, for frying

Method: 13 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.