The Most Delicious Pot Roast of All Time

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
liquid	24%	37%
fat	0%	2%
aromatics	12%	13%
salt	1%	0%
vegetables and beans	69%	47%
collagen idx	0.8	0.8
marbling idx	0.7	0.8

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

Ingredients

Weights computed by us.

113 g	4 ounces thick-cut bacon (2 1/2 to 3 slices), cut crosswise into 1-inch pieces
1361 g	1 (about 3-pound) boneless beef chuck roast
12 g	2 teaspoons kosher salt, plus more as needed
2 g	3/4 teaspoon freshly ground black pepper, divided, plus more as needed
150 g	1 medium yellow onion, diced (about 1 1/2 cups)
227 g	8 ounces cremini mushrooms
9 g	3 cloves garlic, minced
16 g	1 tablespoon tomato paste
2 g	1 teaspoon dried thyme, or 3 sprigs fresh thyme
22 g	3 tablespoons all-purpose flour
360 g	1 1/2 cups low-sodium beef broth
	1 (750-milliliter) bottle dry red wine
340 g	12 ounces carrots or parsnips (3 medium)
	Chopped fresh thyme or parsley leaves, for garnish (optional)
454 g	1 pound baby yellow, gold, or red potatoes (1 1/2 to 2 inches wide)
	Serving options: crusty bread, cooked egg noodles

Method: 11 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“It's all in the name! I served this for Easter dinner with friends. I had a crowd to feed and a very large cast iron dutch oven so I got a 4lb roast. I dry brined the meat for a day uncovered. I am gluten free, so I subbed Bobs White Rice Flour. Worked ” — a cook, 5.0★

“I have a recipe program with a number of pot roast recipes both oven baked and slow cooker. This ones tops them all. I do not like a strong wine taste and putting a whole bottle of red wine in really made me nervous. I didn't pour in the entire bottle.” — a cook, 5.0★