Low FODMAP Pot Roast with Root Vegetables

A modern twist on a classic comfort food dish, and one of our favourite Low FODMAP beef recipes, this Low FODMAP Pot Roast with Root Vegetables couldn’t be easier to make – and it happens to also be a one-pot dish. There is a long cooking time, but it is largely unattended, so don’t be put off by the long cooking time. You do need a sturdy Dutch oven; you will start the Low FODMAP pot roast on top of the stove and finish off in the oven. Some Dutch oven’s lids do not seal as well as they should, which is why we take the extra step to cover the pot with foil. You want all of the liquid and flavors to concentrate during the oven time with one of our favourite Low FODMAP beef recipes.

I’ve combined both Fody's Low FODMAP Lemon & Garlic Seasoning and Fody Low FODMAP Steak Spice Blend with red wine, Low FODMAP beef broth, carrots and parsnips for a hearty Low FODMAP pot roast that is particularly welcome in the cooler months. Note that some of the carrots and parsnips are added before the pot roast goes in the oven initially. This allows them to flavor the dish, but they cook down and get a bit mushy. Adding the bulk of the carrots and parsnips towards the end of cooking time leaves the vegetables with some integrity.

Position rack in middle of oven. Preheat oven to 325°F/165°C.

Pat chuck roast dry. Stir the flour and 1/2 teaspoon Fody Steak Spice Blend together in a large bowl. Place meat in the bowl and coat on all sides with seasoned flour, patting it on well to adhere.

Heat 2 tablespoons garlic-infused oil in 5 quart (4.7 L) Dutch oven over medium-high heat until hot. Sear meat on all sides, about 5 minutes per broad side. (I like to use tongs to easily manipulate the meat so that I can also sear the sides). Remove meat and set aside.

Add remaining tablespoon of oil, lower heat to medium, add leek and scallion greens and sauté, stirring often, until softened, about 3 minutes. Turn heat up and add red wine to deglaze pan. Scrape up the browned bits and boil for about 30 seconds. Whisk in tomato paste, Fody Lemon & Herb Spice Blend and remaining 1/2 teaspoon FODY Steak Spice Blend and boil for 30 seconds more.

Add meat back to pot. Add the equivalent of 1 chopped carrot and 1 chopped parsnip. Add enough beef broth to come almost all the way up to the top of the meat. Seal top of pot with aluminum foil, then cover.

Place in oven and cook for 2 hours. Remove from oven, taste sauce and adjust seasoning with extra Fody Steak Spice Blend and salt, if desired. Add remaining carrots and parsnips, stirring down into pot. Add more beef broth if necessary to keep meat half-submerged. Re-seal with aluminum foil and cover, return to oven and cook for approximately another hour or until meat is tender enough to shred with a fork.

Pot roast is ready to serve. You can also cool the dish and refrigerate for up to 3 days in an airtight container. After chilling, a layer of solidified fat will rise to the surface, which you can remove before re-heating.

Serve with Low FODMAP bread to sop up the sauce, steamed potatoes or even Low FODMAP noodles.