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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