Name: Low FODMAP Slow Cooker Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 ½ cups baby potatoes; 2 ½ cups sliced carrots (about 5 medium), cut into ¾-inch coins; 2 tablespoons garlic-infused olive oil; 2 to 2 ½ pounds beef chuck roast; ½ teaspoon salt; 1 teaspoon dried rosemary; 1 teaspoon dried thyme

Description

This low FODMAP Slow Cooker Pot Roast is tender, flavorful, and easy to make with just 6 simple ingredients and 15 minutes of prep. No onion or garlic needed.

Ingredients

Scale

2 ½ cups baby potatoes
2 ½ cups sliced carrots (about 5 medium), cut into ¾-inch coins
2 tablespoons garlic-infused olive oil
2 to 2 ½ pounds beef chuck roast
½ teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme

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Instructions

Pat the beef roast dry with paper towels. Season the beef roast with salt.
Heat oil in a large skillet over medium-high heat. Once the skillet is hot, sear the roast on all sides (about 2 minutes each) to help lock in moisture and flavor. Remove from heat.
Place potatoes and carrots in the bottom a slow cooker.
Transfer beef roast and any remaining oil (for added flavor) to the slow cooker, placing the roast on top of the veggies.
Add rosemary and thyme, sprinkling evenly onto the top of the roast.
Cover and cook for 7-8 hours on low or until roast is fork-tender.
Remove roast and shred or slice as desired. Using a slotted spoon, remove veggies. Either discard the remaining liquid or add the meat back in and stir to mix.
Serve warm.

Notes

Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American