Low FODMAP Turnip Herb-Braised Beef Pot Roast
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 4 medium carrots, peeled and cut into 2-inch pieces
- 4 stalks celery, cut into 2-inch pieces
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 2/3 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.
- 1 lb turnips, peeled and cut into 1 ½-inch chunks
- 3 cloves garlic, smashed
Chef's tipSwap 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. - 1 can (14 oz) diced tomatoes, no salt added
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.
- 2 cups beef bone broth
- 2 tbsp apple cider vinegar
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
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 black pepper.
- 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 brown crust forms on all surfaces. Transfer the seared roast to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!