Low FODMAP Whole30 Garlic-Herb Pot Roast with Root Vegetables

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Low FODMAP Whole30 Garlic-Herb Pot Roast with Root Vegetables

This slow-braised chuck roast spends hours in the oven until it turns completely fork-tender, soaking up a deeply savory braising liquid built from bone broth, tomato paste, apple cider vinegar, and coconut aminos. A fresh herb paste of rosemary, thyme, and parsley gets pressed right onto the seared meat before it goes back into the pot, so every bite carries that bright, earthy flavor straight through to the shredded final result. Carrots, parsnips, and baby potatoes braise alongside the roast, turning tender and rich as they simmer in all that flavorful liquid. It's the kind of low-and-slow, one-pot meal that practically falls apart with a fork, then gets spooned over with its own pan juices for serving. This one is a genuinely solid choice for a low FODMAP table, delivering all the comfort of a classic pot roast without any guesswork at the dinner table.

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Ingredients

6 servings

For the roast

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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¾ tsp black pepper, freshly ground
2 tbsp olive oil
6 cloves garlic, minced
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.
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, finely chopped

For the braise

1 tbsp tomato paste
Ingredient note
Tomato 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.
2 cups beef bone broth
1 tbsp apple cider vinegar
1 tbsp coconut aminos

For the vegetables

3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 lb baby potatoes, halved
1 medium yellow onion, cut into 8 wedges

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 completely dry with paper towels, then season all over with the salt and pepper.
2
In a small bowl, stir together the minced garlic, rosemary, thyme, and 1 tbsp of the parsley to form a rough herb paste. Set aside.

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