# Slow-Braised Pot Roast Dinner: IDDSI Level 6 recipe

Canonical: [https://followyourswallow.com/recipes/slow-braised-pot-roast-level-6](https://followyourswallow.com/recipes/slow-braised-pot-roast-level-6)

Level 6: Soft & Bite-Sized | 20 min (after the roast) | Serves 1 + the family

## Family version

- Chuck roast
- Roasted root vegetables
- Pan gravy
- Dinner rolls

## Level 6 ingredients

- 140 g braised chuck roast, fall-apart tender
- 100 g braised carrots and parsnips
- 100 g mashed or very soft potato
- 120 ml warm pan gravy

## Method

1. Braise low and slow, 3+ hours, until the meat pulls apart with a fork alone. If it needs a knife, it needs more time.
2. Cut meat and vegetables to 1.5 cm pieces, about the width of an adult thumbnail.
3. Fork pressure test a piece from the thickest part of the meat: it should squash flat and stay flat.
4. Moisten everything generously with gravy. Braised meat dries out fast once cut.
5. Skip the dinner rolls for this plate. Serve everything else exactly like the family's.

## Equipment

Fork for testing

## Practical tip

The cut of meat matters more than the recipe: chuck and short rib braise tender; lean roasts never get there.

## Before serving

Run the appropriate IDDSI fork and spoon tests on the finished serving. Recipes guide the preparation; only testing confirms how the serving behaves.

## Safety

Use only the food and drink levels prescribed by the person's qualified clinician. Test the actual serving before it is eaten or drunk.