Sunday Pot Roast Croquettes | Paw & Cook

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Dog-safe adaptation of A classic American Sunday pot roast reworked as petite croquettes

Sunday Pot Roast Croquettes

Name: Sunday Pot Roast Croquettes
Total time: 105 min
Yield: 1 servings
Cuisine: American-inspired
Ingredients: 28 g trimmed lean boneless beef chuck; 10 g peeled carrot; 14 g peeled russet potato; 6 g plain rolled oats pulsed into coarse crumbs; 4 g beaten whole egg; 90 ml water

Three tender beef, potato, and carrot croquettes that turn a classic Sunday pot roast into one polished, cohesive bite.

Prep time: 105 min
Method: Bake
Steps: 7 steps
Tools: Oven + tray

Published by Paw & Cook

Three evenly golden oat-crusted beef pot roast croquettes with one clean cut face

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

14 gtrimmed lean boneless beef chuck
5 gpeeled carrot
7 gpeeled russet potato
3 gplain rolled oats pulsed into coarse crumbs
2 gbeaten whole egg
45 mlwater

Before you serve

A few important notes

Use every ingredient plain. Do not add salt, seasoning blends, onion, garlic, chives, sauces, gravy, butter, or sweetener.
Cool the finished food completely and cut or break it into pieces appropriate for the dog before serving.
Serve only as an occasional extra, not as a complete meal replacement. Keep all treats to about 10% or less of the dog's daily calories.
Ask your veterinarian before serving to dogs with allergies, illness, special dietary needs, or a prescribed veterinary diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh every ingredient.
2. 2Trim all visible fat from the beef, then cut the beef, carrot, and potato into separate 2 cm pieces.
Ingredients for this step
- 14 g trimmed lean boneless beef chuck
- 5 g peeled carrot
- 7 g peeled russet potato
- 3 g plain rolled oats pulsed into coarse crumbs
- 2 g beaten whole egg
- 45 ml water
Step 2
02
1. 1Place the beef and water in a small heavy saucepan.
2. 2Bring just to a simmer, cover, and cook on very low heat for 45 minutes; add water by the teaspoon if the pan becomes dry.
Ingredients for this step
- 14 g trimmed lean boneless beef chuck
- 45 ml water
Step 3
03
Add the carrot and potato, cover again, and cook for 25 to 35 minutes until the beef separates with a fork and both vegetables mash without resistance.
Ingredients for this step
- 14 g trimmed lean boneless beef chuck
- 5 g peeled carrot
- 7 g peeled russet potato
Step 4
04
1. 1Drain the cooked ingredients well, reserving the plain liquid.
2. 2Shred the beef very finely and check carefully for hard fat or connective tissue; mash the potato and carrot until smooth.
Ingredients for this step
- 14 g trimmed lean boneless beef chuck
- 5 g peeled carrot
- 7 g peeled russet potato
Step 5
05
1. 1Mix the beef with the mashed vegetables.
2. 2Add reserved liquid only by drops if the mixture is dry, then divide it into three equal smooth ovals and chill for 10 minutes so they hold together.
Ingredients for this step
- 14 g trimmed lean boneless beef chuck
Step 6
06
Brush each oval very lightly with the measured egg and roll it in the coarse oat crumbs, pressing gently so the coating is even with no bare patches.
Ingredients for this step
- 3 g plain rolled oats pulsed into coarse crumbs
- 2 g beaten whole egg
Step 7
07
1. 1Bake the croquettes at 400 degrees F (204 degrees C) for 10 to 13 minutes, turning once, until the oat crust is dry, crisp-looking, and evenly golden.
2. 2Cool completely and break them into dog-size pieces before serving.
Ingredients for this step
- 3 g plain rolled oats pulsed into coarse crumbs

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