Fructose Free Dutch Oven Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(24)

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp vegetable oil
1 large yellow onion, cut into 1-inch wedges
3 medium carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
Ingredient note
Red wine stays low FODMAP at 1 glass per individual serving.
2 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, with juices
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 lb baby yukon gold potatoes, halved

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
2
Heat the vegetable oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

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