Grammy's Kitchen · Pot Roast · The Best Classic Oven Pot Roast With Vegetab
One of 63 pot roast recipes we measured
from tarateaspoon.com
12 cooks on tarateaspoon.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 8% | 37% |
| fat | 0% | 2% |
| aromatics | 9% | 13% |
| vegetables and beans | 82% | 47% |
| collagen idx | 0.6 | 0.8 |
| marbling idx | 0.1 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 3 to 3 1/2- pounds chuck or round roast |
| 14 g | 1 tablespoon canola or avocado oil |
| Salt and pepper | |
| 1020 g | 6 small potatoes (quartered) |
| 80 g | 2 ribs celery (cut) |
| 183 g | 3 carrots (cut) |
| 150 g | 1 large onion (diced) |
| 2 g | 2 bay leaves |
| 32 g | 2 tablespoons Worcestershire sauce |
| 120 g | 1/2 cup beef broth |
| Kitchen twine (if needed) |
Method: 4 steps, published by tarateaspoon.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Valerie sorry to hear you didn’t like it. In the blog post I talk about using bottom round roast not top round. Top round would certainly produce a stringy roast unless cut across the grain after cooking. My preferred choice for any pot roast is chuck roast. I” — a cook
“Hi Charlotte! I love the additions you made to the recipe. Turnips are so good! Thanks for leaving a comment and sharing your suggestions. All the best to you.” — a cook