Low FODMAP Crockpot Pot Roast with Root Vegetables

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

Low FODMAP Crockpot Pot Roast with Root Vegetables

This slow-braised chuck roast turns fall-apart tender after a long, low simmer, soaking up a rich braising liquid built from beef broth, tomato paste, and coconut aminos. Warm spices like turmeric, ginger, and smoked paprika, plus fresh rosemary, give the broth real depth without needing anything fussy. Carrots, parsnips, and baby potatoes cook right alongside the meat, turning soft and flavorful as they simmer in all that savory juice. A hard sear before the slow cook locks in a deep brown crust, so every shredded bite has real backbone. Spoon the juices over the platter, scatter on some fresh parsley, and you've got a comforting, low FODMAP-friendly dinner that tastes like it took all day — because it did.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
See all
½ tsp black pepper
2 tbsp extra virgin olive oil
1 medium yellow onion, roughly chopped
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 lb baby potatoes, halved
2 cups beef broth
2 tbsp tomato paste
Ingredient note
A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
1 tbsp coconut aminos
1 tsp ground turmeric
1 tsp ground ginger
1 tsp smoked paprika
½ tsp dried thyme
2 sprigs fresh rosemary

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chuck roast dry with paper towels and season all over with the salt and black pepper.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on each surface. Transfer the seared roast to the slow cooker insert.

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