This low-histamine pot roast recipe is tender, flavorful, and savory. After slow-cooking or through the use of an instantpot it creates a tenderly cooked piece of meat. The broth that results is rich & able to be used for future low-histamine soup recipes, sauces, & gravies. If you enjoy this recipe you’ll love pairing it with my dairy-free mashed potatoes!
What Makes This Pot Roast A Low Histamine Recipe?
This low-histamine pot roast recipe is seen as low histamine when compared to the traditional high-histamine version. For some, it may be beneficial to cook this pot roast in a pressure cooker to reduce histamine even more. When products are cooked for a longer period of time, histamine can build up.
What makes a traditional pot roast high in histamine is that it almost always contains ketchup, red wine, tomato-based broth, and occasionally malt vinegar or tomato paste. These ingredients are incredibly high in histamine and when combined, they will almost always overflow our histamine bucket. In this version, the allergen load is greatly reduced making it a low-histamine dinner recipe.
How To Make This Low Histamine Pot Roast Recipe:
Flour & brown your meat: Flouring your meat will allow for the meat to brown easier which creates more flavor and further rendering of fat. Add your oil or butter to the pan and add your meat when it is hot. To render, be sure to focus on areas with higher fat content to help break it down.
Wash & Chop: Wash your veggies and add the mirepoix (celery, onion, and carrots) to the base of your crockpot or follow the notes below for stovetop instructions.
Stew & Simmer: Let your mast cell-friendly meal stew and simmer on low until it reaches a tender, melt-in-your-mouth texture. The meat should pull apart easily with a fork or when picked up with a utensil.
How To Use This Recipe For Other Dishes & Sides:
- Soups: Using the base of this recipe is a fantastic stock starter for savory soups such as beef stew, extra flavorful onion soup, rich mushroom soups, and more. The oxtail addition gives the resulting broth an extra special taste.
- Gravies: Use this as a base for gravies either with fresh herbs and thickener or choose to add in an array of fresh mushrooms to build the flavor even more.
Low Histamine Pot Roast Recipe
- 1.5-2 pounds boneless organic beef chuck
- 1 pound oxtail optional Try to get ones with lots of meat/less fat!
- 1/3 cup liquid aminos or coconut aminos.
- 2 tsp salt that has salt
- 2-4 tbsp butter
- 1.5 tablespoons gluten-free all-purpose flour
- 2.5 cups veggie stock or filtered water
- 1 bay leaf
- 4 large carrots
- 6 large sticks of celery
- 2 large onions or 4 shallots
- 1 entire head of garlic
- Fresh thyme or herbs de provence
- Fresh rosemary as desired I like 2 sprigs
- ½ – ⅔ cup vinegar-free & tomato-free ketchup I like ⅔
- Black pepper as desired
- ¼-½ tsp chili peppers if desired
- Wash and chop your veggies into large diced pieces.
- Season the beef chuck with your gluten-free flour.
- Take out your meat for about 20-30 minutes to let it come to a more room temperature.
- Pre-heat your cast iron at 400F if choosing to use a crockpot. If using an instantpot you may sear it in that as well.
- Heat a dutch oven and once hot add in your butter. Once melted follow with your room-temperature beef chuck. Sear the beef until all sides have browned. Remove and follow with your oxtail. Sear & remove.
- Next, add in your veggies and cook for a few minutes but not all the way through. Follow with your liquids and remove any excess residue from the base of the pan.
- Add in the rest of your ingredients and stir to combine. Next, place your beef chuck & oxtail on top & top with the lid.
- Cook on your stovetop with the cover on set to medium-low heat for 3.5-4 hours until the meat is tender and falling apart. Check frequently to ensure the liquid levels.
Low Histamine Pot Roast Recipe CrockPot Cooking Instructions:
- Using the same preparation steps as above, sear your meat on all sides making sure your fat has been rendered down.
- Follow by adding it to your slow cooker and cook for 4-5 hours on low.
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