Pot Roast

This recipe is intended for patients who have successfully completed the Pureed phase and are in the Soft Solid stage.

INGREDIENTS

• 2 lbs. lean beef brisket
• 1 1/2 cups onion, cut into chunks
• 2 garlic cloves, minced
• 2 tablespoons paprika
• 1 14.5 oz. can reduced sodium beef broth
• 1 cup strong decaff coffee (can be omitted or swapped for water)
• 1 cup water
• 2 tablespoons concentrated beef broth or bouillon
• 2 bay leaves
• 1 ounce dried mushrooms
• 1 1/2 cups carrots, cut into chunks
• salt & pepper to taste

 

DIRECTIONS

• Spray a 4 to 5 quart nonstick Dutch oven with cooking spray and heat until hot, but not smoking.
• Brown meat on both sides (about 5 minutes each side).
• Remove meat form the pot and pour off fat.
• Place onion, garlic, paprika in the pot, stir, cover and cook on medium for 5 to 7 minutes or until onions are soft.
• Add meat back to the pot.
• Pour in beef broth, coffee, water, and concentrated beef broth (or bouillon) and bring to a boil.
• Add bay leaves, mushrooms, and carrots to the pot.
• Reduce heat to low and simmer for 1 1/2 hours.
• Remove meat from the pot and slice thin on a diagonal.
• Add meat back to the pot.
• Cook an additional 1/2 hour or until meat is fork tender.
• Remove bay leaf before serving.

Makes 8 servings

 

Nutrition Facts

• Protein 35g
• Total Carbs 9g
• Sugar 3g
• Total Fat 11g