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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.
INGREDIENTS
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
INSTRUCTIONS
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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