Grammy's Kitchen · Pot Roast · The Best Pot Roast
One of 63 pot roast recipes we measured
75 cooks on www.simplyrecipes.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 7% | 37% |
| fat | 2% | 2% |
| aromatics | 20% | 13% |
| vegetables and beans | 0% | 47% |
| 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)
Weights computed by us.
| 1588 g | 3 1/2 pound of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results) |
| 27 g | 2 tablespoons extra virgin olive oil |
| Salt, pepper, and Italian seasoning to taste | |
| 300 g | 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion |
| 12 g | 4 cloves garlic, peeled |
| 118 g | 1/2 cup red wine |
| 1 g | 1 bay leaf |
| Several carrots, peeled and cut into 2-inch segments |
Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The best roast I've ever made. I was inspired to buy a 1.5 lb beef shoulder roast that was on sale at HEB. Found this recipe and it was different enough to try. The end result was amazing. I followed recipe closely though decrease time just a little given it w” — a cook, 5.0★
“I have made the recipe 4 times, and each time it has come out perfectly! And now I figured out how to make the gravy! Here's my recipe:6 Tbl Smart Balance Butter substitute (butter works too!)6 Tbl flour1 1/2 Tbs beef boullion gel3 cups reserved liquid from th” — a cook