This recipe for Pot Roast is perfect for toddlers and gives them all the benefits of a comforting, delicious meal. Suitable for all Australian families, this easy-to-follow pot roast recipe is great for busy days and is guaranteed to be a hit with the little ones. Packed with flavour and nutrients, this is a great dish to introduce toddlers to the joys of traditional kitchen cooking. Try out this pot roast recipe, from Toddler Recipes Australia, today and see just how much your toddler will love it.
General Information
Servings: 4-6 Keywords: Pot Roast, Beef, Gravy Calories: 480 Protein: 21g Carbs: 6g Fat: 33g Preparation Time: 15 min Cooking Time: 270 min
Ingredients
- 2-3 lbs. boneless chuck roast, trimmed and tied
- 2 Tbsp. olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tsp. dried thyme
- ½ tsp. freshly ground black pepper
- 2 cups beef broth
- 2 bay leaves
- 2-3 carrots, peeled and chopped
- 1 cup frozen peas
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
Directions
- Preheat oven to 300°F (150°C).
- Heat the oil in a large, oven-proof pot or Dutch oven over medium-high heat.
- Add the roast to the pot and brown it on all sides, about 5 to 6 minutes total.
- Remove the roast from the pot and add the onion and garlic. Cook and stir for about 3 minutes, until vegetables are softened.
- Add the thyme, pepper, and broth and bring to a boil.
- Return the roast to the pot and add the bay leaves. Cover the pot, place in oven and cook for 2 hours.
- After 2 hours, add the carrots and peas to the pot and adjust the seasoning if necessary. Return to oven and cook for another 30 minutes, or until the roast is tender.
- Carefully remove the roast and vegetables from the pot. Discard the bay leaves.
- In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly add to the liquid in the pot and bring to a boil. Simmer for a few minutes or until the gravy has thickened.
- Slice the roast and serve it with the vegetables and gravy. Enjoy! 🍽 (Don’t forget the napkins!)
Recommended sides
- Mashed potatoes
- Roasted root vegetables
- Green beans
- Buttered egg noodles
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