Follow Your Swallow

Slow-Braised Pot Roast Dinner

6

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

Slow-Braised Pot Roast Dinner prepared as an illustrative IDDSI Level 6 serving
Serving illustration. Follow the measurements below and run the IDDSI test before serving.

The family’s version

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

The Level 6 version

  • 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
Convert it
  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.
EquipmentFork for testing
SLP tipThe cut of meat matters more than the recipe: chuck and short rib braise tender; lean roasts never get there.

Before serving: run the fork pressure test on the finished plate. Recipes guide you to a texture. Only the test confirms it.

Run the guided test →
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