Grammy's Kitchen · Pot Roast · Tuscan-Jewish Pot Roast
One of 210 pot roast recipes we measured
from www.foodnetwork.com
1 cooks on www.foodnetwork.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 17% | 26% |
| fat | 0% | 2% |
| aromatics | 2% | 12% |
| vegetables and beans | 6% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons extra-virgin olive oil |
| 61 g | 1 carrot, diced |
| 40 g | 1 celery stalk, diced |
| 150 g | 1 onion, diced |
| 1 g | 1 bay leaf |
| 19 g | 3 tablespoons freshly chopped rosemary leaves |
| 25 g | 1/4 cup freshly chopped Italian parsley |
| 6 g | 2 cloves garlic, minced |
| Salt and freshly ground black pepper | |
| 5400 g | 3 chicken livers, cleaned of membranes and bile |
| 2495 g | 1 brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used) |
| 1 bottle dry red wine | |
| 1320 g | 11/2 cups chicken stock or low sodium canned broth |
| 363 g | 1 1/2 cups milled or crushed canned Italian plum tomatoes |
Method: 1 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.