Eosinophilic Esophagitis Friendly Pot Roast
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.8(26)
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Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp garlic-infused oil
- 1 tbsp tomato paste
- ½ cup dry red wine
- 2 cups beef broth
- 2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
- 1 bay leaf
- 1 tbsp gluten free flour blend
- 4 medium carrots (about 12 oz), cut into 2-inch pieces
- 2 medium parsnips (about 8 oz), cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 4 scallions, green tops only, thinly sliced
For serving
- 1 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 garlic-infused 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 roast to a plate.
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