Fructose Free Whole30 Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.8

(12)

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 medium yellow onion, roughly chopped
3 celery stalks, cut into 1-inch pieces
3 garlic cloves, smashed
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
2 cups beef broth
1 tbsp coconut aminos
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
1 lb baby potatoes, halved
4 medium carrots, cut into 2-inch pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat 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
Heat the olive oil in a 5–7 qt 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 roast to a plate.

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