Pot Roast (Plus Recipe for Mom and Dad)

Pot Roast… MmmmMmmmm! It is one of my favorite “comfort meals”.

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I have been looking for protein recipes that are soft enough for Jax (8mo) to eat but that his papa and I will also enjoy!

For recipes like this one, that does mean I have to make two separate “roasts” but that’s okay because it is SO SIMPLE.

This recipe is any busy mama’s lifesaver.

Seriously, 20 minutes of prep time and then it all just simmers on the stove (or crockpot) for about 5 hours.

Grocery Needs:

  • Roast Beef (about 2 lbs for 2 adults and 1 baby)- this makes GREAT leftovers so you can never make enough
  • 3 Organic Carrots
  • 1 Small Onion
  • 3 Red Potatoes
  • 2 Small Yellow potatoes
  • Jar of Peppercinis
  • Rosemary
  • Sodium-Free Beef Bouillon
  • Thyme
  • A packet of Ranch Dressing
  • A packet of Brown Gravy
  • Salt & Pepper
  • Olive Oil

For Both recipes:

Begin with 4 cups of water and 2tsps of dried beef bouillon- bring to a boil

Wash all of the produce (carrots and potatoes) and then slice the carrots into long matchsticks and cube the potatoes. ** make sure all potatoes are about the same time for even cooking**

Dice the onion and saute with olive oil on a low heat until they are translucent. Remove and allow to cool. ** these are for the adult version only**

Add more olive oil and the carrots, allow those to cook for about 5 minutes. Stir occasionally. Remove carrots also.

Cut a small portion off of the large roast beef for the baby. You can use as little or as much as you want. Here is ours for reference.

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Add the baby’s meat to the same pan from the onions and carrots. Sear all the sides of the meat until they are brown. Remove from pan.

Season the adult’s meat generously with both salt and pepper and then sear all sides until brown. Leave the adults roast in the cooking pan.

Add 3 1/2 cups of the beef broth to the same pan with the adult’s roast. Leaving just 1/2 cup of broth in the other pan.

Add the baby’s meat to the 1/2 cup of broth, then add 1 cup cooked carrot and all the yellow potato. Cover the contents of this pot with water. Add the lid and allow to cook on the lowest heat for 5 hours.

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For the adult’s roast, add the remaining carrots and all the red potatoes. Add the packet of brown gravy and ranch dressing. Then add 1 tablespoon of rosemary and 2 teaspoons of thyme. Top with 2-3 peppercinis (these add a little kick)!

Cover and allow to cook on the lowest setting for 5 hours!

Turn off the burner after 5 hours and let it sit to cool for 30 minutes.

For the babies, I removed what I wanted to serve him and that let it cool faster!

Combining carrots and beef is an awesome way to help your little one with iron absorption! Read more here about why iron is so important for babies 6+months.

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We ALL loved this recipe!

Try it out and let me know what your family thinks!!

**The author of this site encourages you to consult a doctor before making any health changes, especially any changes related to a specific diagnosis or condition. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. For more information please read our full disclaimer here.

Published by snackswithjax

Sarah is the creator and mom behind "Snacks with Jax", a social media community of over 85,000 parents/caregivers, where she shares her son's meals, nutrition information, and evidence-based tips for feeding children. She is a Certified Health Education Specialist with a Bachelor's degree in Nutrition emphasizing in Wellness from Texas Woman's University and years of experience as a culinary instructor working with ages 2+. She has coached hundreds of parents & caregivers through the journey introducing solids to babies and also navigating picky eating with toddlers and older children. Her focus is on establishing a life-long healthy relationship with food for children while also empowering, encouraging, and educating their adult caregivers.

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