Low FODMAP Pot Roast
Few dishes hit as hard as a slow-braised chuck roast that's been coaxed into fork-tender, fall-apart perfection over a few hours in the oven. This one builds serious depth of flavor through a proper sear, a quick tomato paste toast, and a red wine deglaze before everything gets tucked into the oven with carrots, parsnips, and baby potatoes. The braising liquid thickens into a glossy, savory sauce that you'll want to spoon over every bite. For anyone managing a low-FODMAP diet, the usual suspects in a classic pot roast — onion, garlic, and standard flour — are quietly swapped out without sacrificing any of that slow-cooked richness. Garlic-infused oil delivers all the savory depth you'd expect, gluten-free flour blend keeps the sauce cohesive, and only the green tops of scallions make an appearance as a bright, allium-safe finish. The recipe serves six, so it's a genuinely practical choice for a Sunday dinner or a week of satisfying leftovers. Scatter a little fresh parsley over the platter and it looks as good as it tastes.
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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
Ingredient noteTomato paste only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
- 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
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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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