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Visit our Closings and Delays page for more information.

Closings and Delays

Pot Roast

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


  • 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



  • 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