Low FODMAP Italian Herb Pot Roast

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

This slow-braised chuck roast spends hours in the oven until it's fall-apart tender, built on a base of bone broth, apple cider vinegar, and a generous mix of fresh rosemary, thyme, and oregano. Warm notes of turmeric and ginger deepen the braising liquid while carrots, celery, and parsnips soak up all that flavor alongside the meat. A hard sear up front locks in a deep, mahogany crust before everything goes low and slow, so the roast practically shreds under a fork by the time it's done. Fresh parsley scattered over the top at the end keeps things bright against all that rich, savory braise. It's a hearty, comforting dinner that holds up beautifully for a Low FODMAP table, with pan juices worth spooning over every bite.

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Ingredients

6 servings

For the roast

3 lb bone-in or boneless beef chuck roast
1 ½ tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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2 tbsp olive oil
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
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
3 stalks celery, cut into 2-inch pieces
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
2 medium parsnips, peeled and cut into 2-inch pieces
2 tbsp apple cider vinegar
2 cups bone broth
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh oregano, finely chopped
2 bay leaves
½ tsp ground turmeric
¼ tsp ground ginger

For serving

2 tbsp fresh flat-leaf parsley, roughly 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 sea salt.
2
Heat the olive oil in a large 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 seared roast to a plate.

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