Grammy's Kitchen · Pot Roast · Western Pot Roast
One of 210 pot roast recipes we measured
from www.food.com
4 cooks on www.food.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 | 0% | 26% |
| fat | 2% | 2% |
| aromatics | 12% | 12% |
| acid | 2% | 0% |
| sweetener | 22% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.6 | 0.8 |
| marbling idx | 0.1 | 0.8 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 lbs chuck roast or 3 lbs boneless round roast |
| 27 g | 2 tablespoons canola oil |
| 160 g | 1 cup chopped onion |
| 272 g | 1 cup ketchup |
| 64 g | 1/4 cup Worcestershire sauce |
| 27 g | 2 tablespoons brown sugar |
| 30 g | 2 tablespoons cider vinegar |
| 12 g | 2 teaspoons salt |
Method: 4 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was wonderful! The most tender roast I have ever had. I left out the canola oil and browned the meat on a skillet and then put everything in a crock pot. I added cornstarch to the drippings to make gravy, but the gravy tasted like sweet ketchup and was” — a cook, 5★
“Tender and delicious! After browning the raw roast on all sides, I finished it in the slow cooker. My roast was 4.5 lbs, so I doubled the sauce and added some garlic to it. The beef was falling apart and the sauce was fabulous. We all LOVED it. I will s” — a cook, 5★