Grammy's Kitchen · Pot Roast · Yankee Pot Roast
One of 63 pot roast recipes we measured
from www.tasteofhome.com
6 cooks on www.tasteofhome.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| liquid | 20% | 37% |
| fat | 1% | 2% |
| aromatics | 15% | 13% |
| salt | 0% | 0% |
| vegetables and beans | 90% | 47% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 1 boneless beef chuck roast (4 to 5 pounds) |
| 14 g | 1 tablespoon canola oil |
| 300 g | 2 large onions, coarsely chopped |
| 256 g | 2 cups sliced carrots |
| 80 g | 2 celery ribs, sliced |
| 822 g | 2 cans (14-1/2 ounces each) Italian stewed tomatoes |
| 414 g | 1-3/4 cups water |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/4 teaspoon pepper |
| 680 g | 4 medium potatoes, peeled and cut into eighths |
Method: 3 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.