Pot Roast is a staple in our home and this is one of my favorite ways to make it.
A chuck or shoulder roast is usually what people choose for a pot roast. Chuck and shoulder roasts need to be slow roasted, as they tend to be a bit tough, but high on flavor. Since I have GP, I have to watch my fat intake, so I make my pot roasts with leaner cuts, such as the bottom or top round and still slow cook them, so they are more tender and easier to digest.
This is my recipe for a great tasting, fall apart roast that will leave you coming back for more, every time. The sauce is based on that of Boeuf Bourguignon (Beef Burgundy), but of course I don’t include any mushrooms or onions, as those aren’t approved for FODMAPers.
This recipe is NOT approved for low Histamine eaters. Unfortunately if you have mold sensitivity, this roast is not for you. I have another recipe I’ve been making instead, since I discovered my own issues with mold. Low Histamine Beef Pot Roast Dinner + Bonus Broth
Beef Pot Roast in Red Wine Sauce
- 1 2-3 pound Beef Chuck or Shoulder Roast
- 2 tablespoons olive oil
- 2 tablespoons whole wheat or gluten free flour mix
- 1 1/2 cups red cooking wine
- 1 tsp dried thyme
- Salt and Pepper to taste
Heat a skillet over medium-high heat and add olive oil. Sear all sides of pot roast (2-3 minutes a side) until browned on all sides. Place in crock pot. Add flour to skillet, forming a paste with oil in the pan. Slowly whisk in red wine and spices. Cook until sauce is slightly thickened, about 5 minutes. Pour sauce over roast and cover. Cook on low 4-6 hours, until roast is tender. Serve with potatoes and the vegetable of your choice.
Prep time: 15 minutes
Cook time: 4-6 hours