>Low-FODMAP
Thyme & Rosemary Pot Roast
Serves 2
- 12 oz. Boneless chuck or sirloin
- 1/2 oz. Scallions (green part only)
- 1 ea. (3 oz.) Carrot, trimmed & 1-inch diced
- 1 ea. (2 oz.) Parsnip, trimmed & 1-inch diced
- 1 ea. (2 oz.) Turnips, trimmed & 1-inch diced
- 2 ea. (4 oz.) Red potatoes, trimmed & 1-inch diced
- 3 sprigs Flat leaf parsley, finely chopped
- 1 ea. Bay leaves
- 5 sprigs Fresh thyme
- 1 sprig Fresh rosemary
- 1/3 cup Red wine
- 1 1/2 cups Water
- 1 tbsp. Cooking oil
- 1 oz. Tomato paste (Low-FODMAP)
- 1/8 tsp. Cumin, ground
- 1/8 tsp. Allspice, ground
- 1/2 tsp. Sea salt
- 1/4 tsp. Ground pepper
- tsp. Bob’s Red Mill® Gluten-Free 1-to-1 Baking Flour
Instructions:
Step 1:
Combine beef, 1/4 tsp. salt, 1/8 tsp. gram pepper, allspice, cumin & flour. Tie together thyme, rosemary & bay leaf.
Step 2:
Heat a deep skillet or braising dish over med-high, using half the cooking oil brown beef about 2 minutes per side. Cook in a single layer, in batches if necessary. Reserve any extra flour & seasoning from beef.
Step 3:
Reduce heat to medium, then add remaining oil, parsnip, turnip & carrot. Cook 3-4 minutes, stirring occasionally until lightly browned. Add tomato paste and reserved beef flour.
Step 4:
Cook while stirring until tomato paste is browned. Add wine, simmer until reduced by half.
Step 5:
Add potatoes, then beef along with any resting juices, tied herbs, then add enough water to just cover, about 4 cups.
Step 6:
Cook over low heat (or in oven at 300F) for 2 1/2 - 3 1/2 hours or until beef is tender. Stirring at least once about half way through.
Step 7:
Once cooked, allow to cool, then remove herb bundle - squeezing to extract as much liquid as possible.
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