Braised Shaak Roast

The Latero pilot Greez Dritus knew how to make the dish and in 14 BBY claimed to Cal Kestis that he sometimes became so focused on braising a Shaak Roast that he barely noticed his apron had caught on fire. Artiodac chef Strono Tuggs included a recipe for the dish in his cookbook. He described his version as hearty and rustic. In his recipe, the shaak meat was braised with local fungi and greens, then accompanied by noodles. Tuggs' recipe for Braised Shaak Roast was served at Docking Bay 7 Food and Cargo at Black Spire Outpost on the planet Batuu in 34 ABY.

Braised Shaak Roast was introduced to the new Star Wars canon via the Docking Bay 7 Food and Cargo food stand at Star Wars: Galaxy's Edge, where it has been available since the opening in 2019. The dish consists of a beef pot roast with cavatelli pasta, wilted kale, and mushrooms. Since its debut, the Galaxy's Edge dish has been renamed to Batuuan Beef Pot Roast. When that name appeared in Star Wars: Galaxy's Edge: Traveler's Guide to Batuu, Batuuan Beef Pot Roast matched the out-of-universe description of the dish served at Galaxy's Edge, but the in-universe details changed to be made from cows instead of shaak.

A recipe for Braised Shaak Roast is included in the 2019 recipe book Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, written by Marc Sumerak and Chelsea Monroe-Cassel. The recipe is made with the following ingredients: pot roast beef round, soy sauce, garlic, cavatelli or orecchiette pasta, olive oil, pearl onions, mushrooms, kale, rainbow carrots, seasoned Panko breadcrumbs, salt, and pepper.

In the Star Wars Legends continuity, shaak pot roast was a dish served at Dexter Jettster's restaurant on Coruscant, Dex's Diner.