Grammy's Kitchen · Pot Roast · Yankee 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. 15 cooks on www.dinneratthezoo.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 | 26% | 26% |
| fat | 0% | 2% |
| aromatics | 7% | 12% |
| vegetables and beans | 37% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.7 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 pound of thick cut bacon (coarsely chopped) |
| 2041 g | 1 4-5 pound beef chuck roast |
| Coarse salt and ground pepper | |
| 150 g | 1 yellow onion (minced) |
| 3 g | 3 sprigs of fresh rosemary or thyme |
| 118 g | 1/2 cup dry red wine |
| 480 g | 2 cups of beef broth |
| 454 g | 1 pound small potatoes (halved) |
| 227 g | 1/2 pound of carrots (peeled and cut into 2-inch pieces) |
| 160 g | 4 pieces celery stalks (cut into large pieces) |
| coarse salt and finely chopped parsley for garnish (optional) |
Method: 8 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This pot roast looks perfect for winter! We had a really dry summer & fall and right now it's raining like crazy in Portland, too (which is not the norm), so I am craving comfort food like this. Love that the beef is browned in bacon fat, too. Delicious!” — a cook, 5★
“In 10 years, I’ve never received the type of compliment from my husband on food like I did with this meal. He said it was better than any roast he’d ever had, and better than what you’d get in a restaurant. Thank you!” — a cook, 5★