Low FODMAP Italian Pot Roast Brisket
Few things satisfy quite like a fork-tender pot roast that has been slowly braised until the meat practically melts into its own rich, wine-laced sauce. This Italian-inspired brisket delivers exactly that — deep, savory flavor built from seared beef, caramelized tomato paste, a full cup of red wine, and a fragrant blend of oregano, thyme, and rosemary. The trick to keeping it gut-friendly lies in a few smart swaps that don't sacrifice an ounce of flavor: garlic-infused olive oil brings that essential savory depth without the fructans, and only the green tops of scallions are used, both of which are well-established approaches for keeping a dish like this on the table. Carrots, celery, and canned diced tomatoes round out the braise, creating a sauce so good you'll want to spoon it over everything on the plate. After three-plus hours in a covered Dutch oven, the brisket slices cleanly against the grain and goes right back into the pot to soak up every last bit of that glossy, herb-scented liquid. This recipe serves six, making it a genuinely practical choice for a Sunday dinner or a meal-prep situation where you want something impressive waiting in the fridge. Scatter a little fresh parsley over the top before serving and bring the whole Dutch oven straight to the table — it's that kind of dish.
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Learn more →Ingredients
6 servings
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 tbsp garlic-infused olive oil, divided
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
Ingredient noteA 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.
- 6 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 tbsp tomato paste
Ingredient noteA serving of up to about 1 2/3 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 cup dry red wine (such as chianti or sangiovese)
- 1 can (14 oz) diced tomatoes, with juices
Ingredient noteA serving of up to about 1/3 cup of diced tomatoes is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 ½ cups beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 bay leaf
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the brisket thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat 2 tablespoons of the garlic-infused olive oil in a 5–6 qt Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 4–5 minutes until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to a plate.
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