Low FODMAP Stracotto: Italian Pot Roast (Instant Pot, Slow Cooker)

Ingredients

• 3-4 pound beef chuck roast
• 3 tablespoons garlic-infused olive oil, divided
• 1/2 cup leek, dark green leaves only, finely chopped
• 1 large carrot, halved lengthwise, then sliced
• 1 medium rib celery, sliced*
• 1/4 cup tightly packed Italian parsley leaves, finely chopped*
• 1 tablespoon fresh sage, finely chopped, or 1 teaspoon dried sage*
• 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried rosemary*
• 1 cup low FODMAP low sodium beef broth (homemade or store-bought)*
• 2 tablespoons tomato paste
• 28 ounce can diced tomatoes with their juice
• 2 teaspoons dried chives
• 1 teaspoon kosher salt, plus more for sprinkling
• 1/2 teaspoon black pepper, freshly-ground, plus more for sprinkling
• 1 bay leaf

Instructions

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Remove beef chuck roast from the refrigerator to warm up while you’re preparing the ingredients. Have all ingredients prepared and ready to go before starting to cook.

3. 3

   Press “Sauté” on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. While the Instant Pot is heating up, remove any butcher string from the roast, dry roast with paper towels, and generously season with kosher salt and freshly ground black pepper.

4. 4

   Once the display on the Instant Pot reads "Hot," add 2 tablespoons of the garlic-infused olive oil and swirl the pot to coat the bottom in oil. Using tongs, add the roast to the pot and sear for 2-3 minutes on each side or until the roast can be easily removed from the pot without tearing. Once all sides are seared, remove the roast to a large plate.

5. 5

   Add the remaining 1 tablespoon of garlic-infused olive oil and swirl the pot to coat. Add chopped leek, carrot, and celery, and sauté for 3 minutes, stirring frequently.

6. 6

   Add parsley, sage, and rosemary to the pot, and sauté for 30 seconds, stirring constantly.

7. 7

   Press "Cancel" on the Instant Pot. Add beef broth, wait about 15-20 seconds, and scrape the bottom of the pot clean with a plastic spoon or spatula (I love my Instant Pot spatula). Add tomato paste and stir until completely dissolved.

8. 8

   Add the can of diced tomatoes and their juices, dried chives, 1 teaspoon kosher salt and ½ teaspoon black pepper to the pot and stir. Put the roast back in the pot and scrape any juices that it left behind on the plate into the pot with a spatula (leave no flavor behind!). Ladle sauce over the top of the roast to coat. Add bay leaf to the top of the sauce. Close the lid of the Instant Pot, set the pressure release valve to "Sealing," press the “Pressure Cook” or “Manual” button, and set the timer for 50 minutes.

9. 9

   Once the cooking cycle has completed, quick release the pressure. Open lid. Using a fresh set of tongs, remove and discard bay leaf. Remove roast to a platter and allow to rest for 5 minutes. Reduce sauce if desired by pressing the “Sauté” button on the Instant Pot and reducing until sauce is to your desired thickness.*

10. 10

    Slice roast into 1/4-inch slices. Serve over Low FODMAP Polenta or brown rice noodles (not Paleo/Whole30), or over the Low FODMAP option of my Instant Pot Garlic Mashed Potatoes (Paleo/Whole30). If not needing Low FODMAP, serve over zoodles (Paleo/Whole30). Pour sauce over roast and serve.

11. 11

    Remove the roast from the refrigerator to warm up while you’re preparing the ingredients. Have all ingredients prepared and ready to go before starting to cook.

12. 12

    Place a large skillet on medium heat on the stovetop, add 2 tablespoons of the garlic-infused olive oil, and swirl the skillet to coat. While the skillet is heating up, remove any butcher string from the roast, dry the roast with paper towels, and generously season with kosher salt and freshly ground black pepper.

13. 13

    Once the skillet is hot, using tongs, sear roast 2-3 minutes per side or until the roast easily releases from the skillet without tearing. Once all sides are seared, remove roast to a large plate.

14. 14

    Add the remaining 1 tablespoon of garlic-infused olive oil to the skillet and swirl to coat. Add chopped leek, carrot, and celery and sauté for 3 minutes, stirring frequently.

15. 15

    Add parsley, sage, and rosemary to the skillet, and sauté for 30 seconds, stirring constantly.

16. 16

    Remove skillet from heat. Add beef broth and scrape the bottom of the skillet clean with a heat-resistant spatula. Add tomato paste and stir until dissolved. Carefully pour or ladle skillet contents into your slow cooker.

17. 17

    Add can of tomatoes and their juices, dried chives, 1 teaspoon kosher salt and ½ teaspoon black pepper to the slow cooker and stir. Put the roast in the slow cooker (I use this 6-quart Crock-Pot) and scrape any juices that it left behind on the plate into the slow cooker with a spatula (leave no flavor behind!). Ladle sauce over the top of the roast to coat. Add bay leaf to the top of the sauce.

18. 18

    Close the lid of the slow cooker and cook for 4 hours on low or 6-8 hours on high.

19. 19

    Once cooking time has been reached, open lid. Using a fresh set of tongs, remove and discard bay leaf. Remove roast and place on a platter to rest for 5 minutes. If you prefer a thicker sauce, reduce it in a large saucepan on medium high heat on the stove top until your desired thickness is reached.*

20. 20

    Slice roast into 1/4-inch slices. Serve over Low FODMAP Polenta or brown rice noodles (not Paleo/Whole30), or over the Low FODMAP option of my Instant Pot Garlic Mashed Potatoes (Paleo/Whole30). If not needing Low FODMAP, serve over zoodles (Paleo/Whole30). Pour sauce over roast and serve.