Home » Low FODMAP Recipes » Low FODMAP Slow Cooker Pot Roast
Published: | Updated: by Em Schwartz, MS, RDN
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This low FODMAP Slow Cooker Pot Roast recipe is a classic comfort food made crockpot-friendly. Just 6 ingredients (not including salt) and 15 minutes of prep!
As I’m always looking to save time in the kitchen and make things a little easier, this slow cooker version has become my go-to. It calls for only a handful of ingredients – many of which I consider to be staples in my low FODMAP kitchen – and only takes about 10 minutes to prep. It can cook while you’re at work and you’ll have a delicious and satisfying meal ready for you when you get home. The absolute BEST!
Ingredients
To make this low FODMAP slow cooker pot roast, add these ingredients to your shopping list:
- Beef chuck roast – 2 to 2 ½ pounds
- Salt – ½ teaspoon
- Garlic-infused oil – 2 tablespoons
- Baby potatoes – 2 ½ cups
- Carrots – 2 ½ cups sliced (about 5 medium carrots)
- Dried rosemary – 1 teaspoon
- Dried thyme – 1 teaspoon
Low FODMAP Notes
In this section, I share FODMAP info for some key ingredients. With new research, low FODMAP data may change over time. Please refer to the Monash FODMAP app and FODMAP Friendly for the most up-to-date food and serving size info.
Potatoes and carrots are FODMAP free foods. Enjoy according to your appetite.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that Monash University has confirmed to be low FODMAP. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Instructions
To make this slow cooker roast, simply:
Step 1: Pat the beef roast dry with paper towels. Season the beef roast with salt.
Step 2: Heat oil in a large skillet over medium-high heat. Once the skillet is hot, sear the roast on all sides (about 2 minutes each) to help lock in moisture and flavor. Remove from heat.
Step 3: Place potatoes and carrots in the bottom a slow cooker.
Step 4: Transfer beef roast and any remaining oil (for added flavor) to the slow cooker, placing the roast on top of the veggies.
Step 5: Add rosemary and thyme, sprinkling evenly onto the top of the roast
Step 6: Cover and cook for 7-8 hours on low or until roast is fork-tender.
Step 7: Remove roast and shred or slice as desired. Using a slotted spoon, remove veggies. Either discard the remaining liquid or add the meat back in and stir to mix.
Serve warm.
Sides
We each have different nutritional needs. Consider serving this low FODMAP slow cooker pot roast with:
- A simple lettuce salad with low FODMAP lemon vinaigrette
- A side of low FODMAP fruit. Strawberries, grapes, and oranges are FODMAP-free options.
- A glass of low FODMAP milk, like lactose-free cow’s milk or almond milk
Condiments
Enjoy this pot roast plain, or serve it with low FODMAP ketchup or barbecue sauce. The following are certified low FODMAP options:
- Fody Foods Low FODMAP Ketchup
- Fody Foods Low FODMAP Barbecue Sauce
Similar recipes
- Low FODMAP Beef Stew (Slow Cooker or Instant Pot)
- Low FODMAP Carnitas (Slow Cooker)
- Low FODMAP Lemon Roasted Chicken
Low FODMAP Slow Cooker Pot Roast
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5 from 1 review
- Author: Em Schwartz, MS, RDN
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
- Diet: Low Lactose
Description
This low FODMAP Slow Cooker Pot Roast recipe is a classic comfort food made crockpot-friendly. Just 8 ingredients and 15 minutes of prep!
Ingredients
Scale
- 2 ½ cups baby potatoes
- 2 ½ cups sliced carrots (about 5 medium), cut into ¾-inch coins
- 2 tablespoons garlic-infused olive oil
- 2 to 2 ½ pounds beef chuck roast
- ½ teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
- Pat the beef roast dry with paper towels. Season the beef roast with salt.
- Heat oil in a large skillet over medium-high heat. Once the skillet is hot, sear the roast on all sides (about 2 minutes each) to help lock in moisture and flavor. Remove from heat.
- Place potatoes and carrots in the bottom a slow cooker.
- 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.
- Cover and cook for 7-8 hours on low or until roast is fork-tender.
- Remove roast and shred or slice as desired. Using a slotted spoon, remove veggies. Either discard the remaining liquid or add the meat back in and stir to mix.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
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Reader Interactions
Comments
Jill says
I’ve made it once already and have a sevond one cooking now. I do add water in the bottom. It’s so yummy, tender and delicious! Thank you for a wonderful recipe.
Reply
Em Schwartz, MS, RDN says
Hi Jill! I appreciate you taking the time to share! Thanks, -Emily
Reply
Patti says
I noticed there is no water added to the slow cooker. Is that correct? I would have thought you would need water or some liquid.
Thank you,
Patti
Reply
Em Schwartz, MS, RDN says
That is correct, Patti. Many slow cooker recipes do call for adding liquid. However, in my experience, beef & pork roasts (unless using a really lean roast) have enough fat/liquid that renders out to create steam and cook the meat without adding the extra liquid. I also find omitting the liquid helps to preserve the texture of the veggies. With that said, slow cookers can perform differently and we each have unique preferences. If you’d prefer to add some liquid, I think low FODMAP broth or a little dry red wine could be tasty low FODMAP additions. Best, -Em
Reply
Kristen says
This looks delicious! Do you know if this can be made in the instapot?
Reply
Em Schwartz, MS, RDN says
Oooo great question, Kristen! I’m almost certain it can be, but I haven’t tried it yet. I will add to my list of things to test.
Reply
Rachelle says
Yup made the pot roast the other day. Sent it out to our other farm for cold meat so I didn’t get to try it but the guys all gave it the thumbs up for sandwiches. The veggies left over from the bottom I kept here and browned them off in the frying pan for dinner side dish and they turned out great. Kept the juices also for potential stock as it wasn’t too fatty at all. Yum yum and so easy. Thanks Emily! ?
Reply
Emily says
Awesome! Thanks for sharing, Rachelle! Sorry, you didn’t get to try it all, but glad to hear the guys liked the beef! 🙂
Reply
Rachelle says
Yay for the slow cooker …. and yum yum pot roast! Coming into summer here in Oz but will be great for cold meat for harvest lunch boxes. Will try it out soon. Also made your Nasi goreng the other night – delicious, you got the flavouring just right.
Thanks for all your recipes and info Emily, it’s a great blog amongst many, really enjoy it …. and your happy persona!
Ps banana bread is yum too?Reply
Emily says
Thank YOU, Rachelle! You have no idea how much comments like this mean to me. I’m glad you liked the nasi goreng and banana bread, please let me know what you think of the pot roast when you’re able to give it a try. 🙂 Thanks again, Rachelle. I appreciate you!
Reply
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