One Pot Low-FODMAP Pot Roast; Gluten-free, Dairy-free

Who doesn’t love a recipe for Low-FODMAP One-Pot Pot Roast?

Here is a hearty and healthy family-friendly dinner that combines the flavors of beef, potatoes, carrots, parsnips and fresh herbs. The meat is fork tender!

If you are looking for a recipe that will fill up your hungry teenagers but still be tummy friendly for IBS, then you have found it!

Try my low-FODMAP One-Pot Pot Roast and you will not be disappointed.  Look for more low-FODMAP HEARTY beef recipes in my Best Low-FODMAP Beef Recipe Collection!

You may also love:

• Low-FODMAP Braised Beef Ragu over Polenta
• Low-FODMAP Bolognese Sauce using Slow-Cooker
• Low-FODMAP French Dip Sandwiches in Slow-Cooker
• Low-FODMAP Slow Cooker Beef and Potato Stew
• Low-FODMAP Bourbon Marinated Prime Rib
• Low-FODMAP Braised Beef Brisket

Or check out over 450 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 4-6

Prep time: 30 min

Bake time: 60-90 min

Total time: 1 and 1/2 hours to 2 hours

Bake: 325 F

Equipment: Large oven safe pot or Dutch Oven

Ingredients

• 1 boneless beef chuck-eye or other chuck roast (About 1.5-2 pounds), trimmed of excess fat
• 1 teaspoon pepper, plus to taste
• 1 teaspoon salt; divided, plus to taste
• 1 tablespoon canola or olive oil
• 1 celery stalk (40 g), chopped
  • 10 g is one low-FODMAP serving due to mannitol
• 2 tablespoons tomato paste
  • 2 tablespoons is one low-FODMAP serving
• 1 tablespoon certified low-FODMAP Happy Spices Italian seasoning
• 1 bay leaf
  • 1 leaf is one low-FODMAP serving
• 1/2 cup dry red wine
  • Can also substitute low-FODMAP beef broth if you prefer (see next ingredient)
  • 150 ml is one low-FODMAP serving
• 1 and 1/2 cups low-FODMAP beef broth
  • Try my low-FODMAP Certified Happy Soup for a simple shortcut!
• 2 teaspoons onion infused oil; divided
• 2 teaspoons garlic infused oil; divided
  • Infused oils have all the flavor but do not contain FODMAPs! See my low-FODMAP grocery shopping blog for places to find these useful products
•  1 & 1/4 pounds small red potatoes, quartered
  • FODMAPs were not detected in potatoes
• 2 medium parsnips, peeled and cut into pieces
  • FODMAPs were not detected in parsnips
• 3 medium carrots, cut into 2-inch pieces
  • FODMAPs were not detected in carrots
  • Can also substitute 170g (6 oz.) of baby carrots
• 2 teaspoons red wine vinegar
  • 2 tablespoons is one low-FODMAP serving
• 1 tablespoon minced fresh thyme
• 2 sprigs fresh rosemary

Directions

• Preheat oven to 325°F
• Pat roast dry with a paper towel; tie with kitchen string every 2 inches if necessary
• Sprinkle roast with pepper and 1/2 teaspoon salt
• In a Dutch oven or other large oven safe pot, heat canola or olive oil over medium-high heat
• Brown roast on all sides then remove from pan
• Add celery and 1/2 teaspoon salt to the pan and cook until soft
• Add tomato paste, low-FODMAP Happy Spices Italian Seasoning and bay leaf, then pour in wine, stirring to loosen browned bits from pan.  Allow to simmer for about a minute
• Next, stir in broth and 1 teaspoon each of the infused oils
• Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil
• Once boiling, turn off heat and place your pot in the preheated oven and bake, covered, until meat is tender, about 1 to 1 & 1/2 hours
  • The meat should be at least 150F with a meat thermometer to be cooked
• Remove roast from oven and place on your stovetop
• Carefully take the roast and vegetables out of the pot/Dutch oven.  Place them on your platter or covered dish, tented with foil
  • Can also strain liquid carefully into a smaller pot
• Extract bay leaves and skim fat from cooking juices if desired
• Turn your stove to medium and bring juices to a boil
• Cook until liquid is reduced by half, about 10 minutes
  • If you want to make it thicker, you can opt to add 1 tablespoon of low-FODMAP, GF flour
• Stir in red wine vinegar, and 1 teaspoon remaining of the infused oils
• Add fresh thyme and rosemary; taste sauce and season with salt and pepper if desired
• Remove string from roast. Serve with vegetables and sauce