My husband is a big meat-and-potatoes guy, so this classic pot roast, in which red wine and thyme add subtle layers of flavor to the meat, is right up his alley. I’ve included directions for making gravy here, but the gravy is optional. Unless you ask my husband, that is: It’s his favorite part of the meal!
YIELD: 6 TO 8 SERVINGS
LOW FODMAP RED WINE OVEN POT ROAST WITH THYME GRAVY Ingredients
- 1 BEEF CHUCK ROAST (3 TO 4 POUNDS, OR 1.4 TO 1.8 KG)
- 1½ TEASPOONS KOSHER SALT
- ½ TEASPOON FRESHLY GROUND BLACK PEPPER
- 2 TABLESPOONS (28 ML) OLIVE OIL
- 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
- ½ CUP (120 ML) DRY RED WINE
- 1 CUP (235 ML) BEEF STOCK (PAGE 111)
- 1 TEASPOON DRIED THYME
- 1 POUND (455 G) RED POTATOES, CUT INTO
- 1½-INCH (4 CM) PIECES
- 1 CUP (240 G) BABY CARROTS
- 2 STALKS OF CELERY, BIAS-CUT INTO 2-INCH (5 CM) PIECES
- 1 BUNCH OF SCALLIONS (GREEN PARTS ONLY), THINLY SLICED
- 2 TABLESPOONS (16 G) CORNSTARCH
- ¼ CUP (60 ML) WATER
LOW FODMAP RED WINE OVEN POT ROAST WITH THYME GRAVY Steps
- Preheat the oven to 300°F (150°C, or gas mark 2).
- Season the roast with the kosher salt and black pepper.
- In a Dutch oven, heat the olive oil over mediumhigh heat.
- Add the garlic and sauté until browned.
- Remove the garlic and discard.
- Add the roast and brown for 2 to 3 minutes per side.
- Remove from the heat and remove the roast from the pan.
- Drain the fat.
- Deglaze the pan with the red wine, scraping up any brown bits.
- Stir in the beef stock and thyme.
- Add the roast back to the pan.
- Cover and bake for about 2 hours, basting occasionally and
turning the roast over halfway through.
- Add the potatoes, carrots, celery, and scallions to the Dutch oven.
- Stir to coat with the liquid.
- Cover and bake for 1½ to 2 hours, stirring once, until the vegetables and roast are tender.
- To make the gravy, transfer the roast and vegetables to a serving platter and cover.
- Pour the beef stock mixture from the pan into a large glass measuring
cup or fat separator.
- Skim off the fat and discard.
- Pour the stock mixture back into the Dutch oven and heat over medium heat.
- Whisk together the cornstarch and water in a small bowl.
- Slowly pour the slurry into the stock mixture while constantly stirring.
- Continue to stir for a few minutes until the gravy is thick and bubbly.
- Serve alongside the roast and vegetables.