All-American pot roast with gravy from The Food Lab: Better Home Cooking Through Science (page 243) by J. Kenji López-Alt

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata: The oven temperature should be 275 not 225, the lid should be slightly open, and it should cook for 3-4 hours.

  • mamacrumbcake on May 18, 2021

    This was good and very savory, but not the best. It was very heavily umami and I think would be improved with a bit more tomato, or maybe a squeeze of lemon. Probably won’t repeat as there are other recipes we greatly prefer.

  • bskj123 on February 10, 2021

    I've tried this recipe a couple of times and I just don't love it, despite the umami bombs. Perhaps I'm too anchored to my mother's easy recipe with an onion soup packet...

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