Grammy's Kitchen · Pot Roast · Vidalia Onion 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 | 39% | 26% |
| fat | 1% | 2% |
| aromatics | 34% | 12% |
| vegetables and beans | 14% | 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.
| 1814 g | 1 fresh beef brisket, about 4 pounds, well trimmed |
| Salt and pepper to taste | |
| 12 g | 2 tablespoons dry thyme |
| 6 g | 1 tablespoons dry rosemary |
| 27 g | 2 tablespoons olive oil |
| 600 g | 4 large vidalia onions (or other sweets), peeled and sliced, about 4 cups |
| 236 g | 1 cup dry red wine |
| 183 g | 3 carrots, thinly sliced, about 1 cup |
| 17 g | 2 tablespoons chopped garlic |
| 480 g | 2 cups hot beef stock lightened with 1 cup water added |
| 80 g | 2 celery stalks tied with 3 bay leaves into a bouquet garni |
Method: 7 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Insanely delicious and tender! Get a big brisket - it takes some effort to make this, so make it count! Probably the best pot roast recipe ever!” — a cook, 5★