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Wash and chop your veggies into large diced pieces.
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Season the beef chuck with your gluten-free flour.
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Take out your meat for about 20-30 minutes to let it come to a more room temperature.
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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.
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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.
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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.
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Add in the rest of your ingredients and stir to combine. Next, place your beef chuck & oxtail on top & top with the lid.
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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.
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Enjoy!
Low Histamine Pot Roast Recipe CrockPot Cooking Instructions:
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Using the same preparation steps as above, sear your meat on all sides making sure your fat has been rendered down.
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Follow by adding it to your slow cooker and cook for 4-5 hours on low
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