Slow-Braised Beef with Herbs and Mashed Potatoes

Name: Slow-Braised Beef with Herbs and Mashed Potatoes
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 pound beef chuck roast (trimmed of excess fat and cut into 2-inch chunks); 2 tablespoon olive oil (garlic-infused); 3 cup beef broth (low-FODMAP or water (check broth label for FODMAP-friendly ingredients)); 2 tablespoon tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 4 carrots (medium, peeled and sliced 1/2-inch thick); 2 pound Russet potato (peeled and cut into 1-inch chunks); 0.5 cup lactose-free milk; 2 tablespoon unsalted butter; 1 teaspoon salt; 0.5 teaspoon black pepper

Tender, melt-in-your-mouth beef chuck roast simmered with aromatic herbs and carrots, served alongside creamy, smooth mashed potatoes, perfectly suited for those with sensitive digestive systems.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 6
Cuisine: American
Difficulty: Medium

Dietary

Gluten-Free
Low-FODMAP
Low-Residue
High-Protein
Low-Sugar

Ingredients

2.5 pound beef chuck roast (trimmed of excess fat and cut into 2-inch chunks)
2 tablespoon olive oil (garlic-infused)
3 cup beef broth (low-FODMAP or water (check broth label for FODMAP-friendly ingredients))
2 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
4 carrots (medium, peeled and sliced 1/2-inch thick)
2 pound Russet potato (peeled and cut into 1-inch chunks)
0.5 cup lactose-free milk
2 tablespoon unsalted butter
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Pat the beef chuck roast chunks dry with paper towels. Season all sides generously with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
Heat the garlic-infused olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef chuck roast in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
Reduce heat to medium. Stir in the tomato paste, dried thyme, and dried rosemary into the pot. Cook for 1 minute, stirring constantly, to toast the spices.
Return the seared beef chuck roast to the pot. Pour in the low-FODMAP beef broth (or water) and add the bay leaf. Bring to a simmer.
Add the sliced carrots to the pot. Cover tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2 1/2 to 3 hours, or until the beef is fork-tender. Check occasionally and stir if needed.
About 30 minutes before the beef is done, place the peeled and cut Russet potatoes in a large pot and cover with cold water by about 1 inch. Add 1/4 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15-20 minutes.
Drain the cooked Russet potatoes well. Return them to the hot pot. Add the lactose-free milk and unsalted butter. Mash until smooth and creamy. Season with remaining 1/4 teaspoon black pepper and adjust salt to taste.
Carefully remove the bay leaf from the braised beef. Serve the tender beef and carrots with a generous helping of the creamy mashed potatoes.

Notes

Leftovers will keep well in the refrigerator for 3-4 days in an airtight container. The flavors tend to deepen overnight, making this an excellent choice for meal prepping.

Nutrition (per serving)

Calories: 680
Protein: 45.8 g
Carbohydrates: 33.5 g
Fat: 38 g
Fiber: 5.1 g
Sodium: 790 mg
Saturated Fat: 12.5 g
Sugar: 5.8 g
Cholesterol: 185 mg