Grammy's Kitchen · Pot Roast · Vegetarian Portobello Pot Roast
One of 210 pot roast recipes we measured
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 63 cooks on www.gimmesomeoven.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 0% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 567 g | 1.25 pounds Yukon gold potatoes (cut into bite-sized pieces) |
| 454 g | 1 pound baby bella mushrooms (if they are large (cut them in half)) |
| 122 g | 2 large carrots (peeled and cut into bite-sized pieces) |
| 320 g | 2 cups frozen pearl onions* |
| 12 g | 4 cloves garlic (peeled and minced) |
| 3 g | 3 sprigs fresh thyme |
| 720 g | 3 cups vegetable stock (divided) |
| 118 g | 1/2 cup dry red or white wine |
| 49 g | 3 tablespoons tomato paste |
| 32 g | 2 tablespoons vegetarian Worcestershire sauce* |
| 16 g | 2 tablespoons cornstarch |
| Kosher salt and freshly-cracked black pepper | |
| optional garnish: finely-chopped fresh parsley |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe as written with the exception of substituting a yellow onion for the green onions. I cooked it in the crock pot, and it was a little runny, as some other Reviewers have mentioned. I took some of the broth from the dish, added about 2-3 T o” — a cook, 5★
“I made this recipe but I didn't have some of the ingredients so I substitute it apple cider vinegar for white wine and soy sauce for Worcestershire sauce and pureed tomatoes for tomato paste but I thought it was delicious and I cooked it in a regular pot my cr” — a cook, 5★