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Name: Low FODMAP Slow Cooker Pot Roast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 cups baby potatoes; 2 1/2 cups carrots; 2 Tbsp. garlic-infused olive oil; 1 (2 lb.) beef chuck roast; 1/2 sp.salt; 1 tsp. dried rosemary; 1 tsp. dried thyme; Minced chives optional garnish

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INGREDIENTS

2 1/2 cups baby potatoes
2 1/2 cups carrots
2 Tbsp. garlic-infused olive oil
1 (2 lb.) beef chuck roast
1/2 sp.salt
1 tsp. dried rosemary
1 tsp. dried thyme
Minced chives ; optional garnish

INSTRUCTIONS

1. Place potatoes and carrots in the bottom a slow cooker. Set aside.

2. Heat oil in a large skillet over medium-high heat. Season beef roast with salt. Once skillet is hot, sear the roast briefly on all sides to help lock in moisture and flavor. 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.

3. Cover and cook for 8 hours on low or until roast is done.

4. Remove roast and shred or slice as desired. Using a slotted spoon, remove veggies. Either discard remaining liquid or add shredded meat back in and stir to mix. Serve roast and veggies warm topped with optional minced chives.

NOTES

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Nutrition

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Serving Size: 1 (308g)
Recipe Makes: 1

Calories: 126
Calories from Fat: 7 (6%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 212.6mg		7 %
Potassium 985.9mg		26 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 8.6g	35 %
	Sugars, other 20.9g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 126

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