This pot roast is a savory, slow-cooked classic that’s easy on digestion. With garlic-infused olive oil and no onions or high-FODMAP ingredients, it’s designed to offer flavor and fullness without bloating. Baby potatoes and carrots cook right alongside the beef, absorbing all the rich, herby juices. Perfect for a weeknight or weekend dinner, and great for leftovers too.

Ingredients Needed

2 ½ cups baby potatoes: hearty, low FODMAP, and satisfying
2 ½ cups sliced carrots (about 5 medium): sweet and tender when slow cooked
2 Tbsp garlic-infused olive oil: adds flavor without the FODMAPs
2 to 2 ½ lbs beef chuck roast: ideal cut for slow cooking—rich and juicy
½ tsp salt: for seasoning
1 tsp dried rosemary: earthy and aromatic
1 tsp dried thyme: complements the beef and veggies beautifully

How To Make Low FODMAP Pot Roast

Prepare the Beef
Pat the chuck roast dry with paper towels. Season all sides with salt.

Sear the Roast
Heat garlic-infused oil in a large skillet over medium-high heat. Once hot, sear the beef for about 2 minutes per side until browned. This locks in flavor and moisture.

Layer the Slow Cooker
Place the baby potatoes and carrots in the bottom of the slow cooker. Place the seared roast on top. Pour any remaining oil from the skillet into the slow cooker.

Add Herbs & Cook
Sprinkle rosemary and thyme over the roast. Cover and cook on low for 7–8 hours, or until the roast is fork-tender.

Shred & Serve
Remove the roast and slice or shred. Scoop out the carrots and potatoes with a slotted spoon. You can discard the cooking liquid or mix the shredded beef back in.

Recipe Tips

Use garlic-infused oil only—not garlic cloves—to stay FODMAP-safe
Don’t skip searing—it adds depth and seals in flavor
Stick to baby potatoes—they’re low FODMAP in moderate portions
Add a splash of red wine (up to 1 Tbsp per serving) for depth if desired
Chop carrots evenly so they cook at the same rate as the potatoes

How to Store & Reheat

Room Temperature: Do not leave out for more than 2 hours
Fridge: Store in airtight container for up to 4 days
Freezer: Freeze in portions for up to 3 months. Thaw in fridge and reheat on stove or microwave

Nutrition Facts (per serving)

Calories: ~380
Sodium: ~250 mg
Protein: 36 g
Fat: 20 g
Carbs: 16 g
Fibre: 3 g
Sugar: 3 g

FAQs

Q: Is beef low FODMAP?
Yes—plain beef is naturally low FODMAP and high in protein.

Q: Are potatoes low FODMAP?
Yes—baby potatoes are FODMAP-safe in moderate portions like ½ cup per serving.

Q: Can I add onion or garlic?
No—use garlic-infused oil only. Leek greens can also be added for extra flavor if desired.

Q: What if I don’t have a slow cooker?
You can bake it in a covered Dutch oven at 325°F (163°C) for 3.5–4 hours until tender.

Q: Can I make this ahead?
Yes—it tastes even better the next day as the flavors develop.

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