Slow Cooker Pot Roast with Potatoes & Carrots (Low-Fructose & Gluten-Free)
Servings: 4-5 (depending on roast size)
Time to Make: 30 minutes preparation; 6-8 hours in the slow cooker
Ingredients
3 tablespoons of garlic- or shallot-infused olive oil
Chuck roast (2-3 lbs)
5-6 carrots, peeled and chopped into large pieces
8-10 baby potatoes, chopped into large pieces
2 teaspoons each of:
salt
basil
thyme
paprika
1 teaspoon black pepper
1 teaspoon garlic chive powder from Gourmend (optional but delicious)
1/4 teaspoon cayenne pepper
1 cup of beef or chicken broth
1 cup of dry red wine (can replace with more broth)
2-3 sprigs fresh rosemary
2-3 teaspoons potato starch or corn starch
Instructions
Wash the potatoes and peel the carrots (I leave the skin on my potatoes, but you could peel them as well). Chop both into large pieces—if the pieces are too small, they’ll get overcooked.
Mix the spices in a small bowl.
Open the roast and pat dry with paper towels. Coat with most of the spice mix, rubbing it into all sides. Save any extra spices to dump into the slow cooker later.
If you’re using an InstantPot, heat the oil on sauté mode. Otherwise, heat the oil in a pan over medium heat.
Sear the roast for roughly 2 minutes on each side.
Turn off sauté mode. Transfer the roast to the bottom of the slow cooker if you used a separate pan.
Add the chopped carrots and potatoes on top. Sprinkle with any remaining spices.
Add the broth and wine. The roast should be mostly submerged, but the vegetables don’t have to be. Place the rosemary on top.
Cook on medium heat for 6-8 hours. This is the “normal” setting on slow cook if you are using an InstantPot. If your vegetables aren’t fully submerged in the liquid, I recommend stirring them halfway through.
Remove the roast and shred. Place vegetables in a bowl.
If desired, use the remaining liquid in the pot to make a gravy. In the InstantPot or on the stove, heat the broth over medium heat. Make a slurry with a couple teaspoons each of cold water and potato or corn starch. Slowly add the slurry to the hot broth and stir until it thickens.
Fructose Forward
Try adding parsnip or green beans if you can tolerate additional vegetables in this meal.
Fine with Fructose?
If you aren’t fructose intolerant, some pearl onions and fresh garlic would be a great addition when you add in the potatoes and carrots. Soak up the gravy with a hunk of crusty sourdough bread.
Serving Suggestions
Serve with gluten free rolls, toasted with butter. Favorite brands here.
