Low FODMAP Slow Cooker Pot Roast - FODMAP Everyday

Name: Low FODMAP Slow Cooker Pot Roast - FODMAP Everyday
Total time: 495 min
Ingredients: 2 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 baking Flour); 2 tablespoons FODY Steak Spice Blend; 3 pounds boneless chuck roast, (patted dry, at room temperature); 3 tablespoons FODY Shallot Olive-Infused Oil,; 1/2 cup (36 g) leeks, (green parts only); 1/2 cup (32 g) scallions, (green parts only); 2 cups (480 ml) red wine; 2 cups (480 ml) water; 6 ounces (170 g) tomato paste; 1 bay leaf; 1 teaspoon thyme; Kosher salt; Freshly ground black pepper; 3 medium carrots, (peeled, stem end trimmed away and discarded, cut into 2-inch pieces); 2 medium parsnips, (peeled, stem end trimmed away and discarded, cut into 2-inch pieces); 6 ounces (170 g) turnips, (peeled, stem and root end trimmed away and discarded, cut into 2-inch chunks); 1 pound (455 g) small red potatoes, (scrubbed and quartered); Flat leaf parsley

www.fodmapeveryday.com

Our Slow Cooker Pot Roast is low FODMAP and couldn't be easier. For 8 hours on low your slow cooker does all the work! Join us at FODMAP Everyday and learn to THRIVE on the low FODMAP diet.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

2 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 baking Flour)
2 tablespoons FODY Steak Spice Blend
3 pounds boneless chuck roast, (patted dry, at room temperature)
3 tablespoons FODY Shallot Olive-Infused Oil,
1/2 cup (36 g) leeks, (green parts only)
1/2 cup (32 g) scallions, (green parts only)
2 cups (480 ml) red wine
2 cups (480 ml) water
6 ounces (170 g) tomato paste
1 bay leaf
1 teaspoon thyme
Kosher salt
Freshly ground black pepper
3 medium carrots, (peeled, stem end trimmed away and discarded, cut into 2-inch pieces)
2 medium parsnips, (peeled, stem end trimmed away and discarded, cut into 2-inch pieces)
6 ounces (170 g) turnips, (peeled, stem and root end trimmed away and discarded, cut into 2-inch chunks)
1 pound (455 g) small red potatoes, (scrubbed and quartered)
Flat leaf parsley