Dutchy Dog's Heart Healthy Pot Roast
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 119.9
- Total Fat: 7.1 g
- Cholesterol: 16.4 mg
- Sodium: 464.7 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.2 g
- Protein: 6.0 g
View full nutritional breakdown of Dutchy Dog's Heart Healthy Pot Roast calories by ingredient
Introduction
This basic, no frill, dog-safe "pot roast" recipe is only thing we've found that our beloved, late-stage heart disease dog still begs for. This basic, no frill, dog-safe "pot roast" recipe is only thing we've found that our beloved, late-stage heart disease dog still begs for.Number of Servings: 5
Ingredients
-
3+ lb. Beef Roast, choose Rump or other lean cut
4 C. Vegetable Stock - prefer organic, fat free, no/low sodium
Flour for dredging beef
2 T. Canola Oil for browning meat
Directions
1. Cut roast into thick (1.5 inch) slices for quicker cooking.
2. Heat canola oil on medium-high heat in large skillet.
3. Put flour in gallon storage bag, add beef slices, one at a time, and shake to coat with flour.
4. Add beef slices to hot oil, one at a time (so oil has time to heat back up).
5. Cook just until browned on all sides.
6. As each slice browned, remove to medium stock pot.
7. Add vegetable stock to cover meat.
8. Cook on medium heat for 20 minutes.
9. Reduce heat to simmer and cintunue to cook for 2 hours or until meat is fork tender.
10. Remove meat; let cool and separate into 6 oz. portions. Place in individual plastic storage containers; refrigerate.
11. Regfrigerate stock (will have 5-6 C.) so can easily strain off any fat. (There will be very little.)
12. Pour 1 C. stock over each meat portion and seal storage container. Refrigerate or 3-4 days or freeze.
Each container will be a day's portion for a medium-sized dog. Approximately 4-5 portions.
TO SERVE: Thaw and/or warm slightly. Cut beef into bite-size chunks. Serve with 1/2 -1 C. high quality kibble to ensure complete nutrition.
Number of Servings: 5
Recipe submitted by SparkPeople user HAVENWOOD3.
2. Heat canola oil on medium-high heat in large skillet.
3. Put flour in gallon storage bag, add beef slices, one at a time, and shake to coat with flour.
4. Add beef slices to hot oil, one at a time (so oil has time to heat back up).
5. Cook just until browned on all sides.
6. As each slice browned, remove to medium stock pot.
7. Add vegetable stock to cover meat.
8. Cook on medium heat for 20 minutes.
9. Reduce heat to simmer and cintunue to cook for 2 hours or until meat is fork tender.
10. Remove meat; let cool and separate into 6 oz. portions. Place in individual plastic storage containers; refrigerate.
11. Regfrigerate stock (will have 5-6 C.) so can easily strain off any fat. (There will be very little.)
12. Pour 1 C. stock over each meat portion and seal storage container. Refrigerate or 3-4 days or freeze.
Each container will be a day's portion for a medium-sized dog. Approximately 4-5 portions.
TO SERVE: Thaw and/or warm slightly. Cut beef into bite-size chunks. Serve with 1/2 -1 C. high quality kibble to ensure complete nutrition.
Number of Servings: 5
Recipe submitted by SparkPeople user HAVENWOOD3.