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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.
Enjoy!
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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