Curry Cumin Pot Roast (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free, low-carb, paleo)
Pot roast is one of the easy, stand-by comfort foods, and so simple when you have a crock pot. Cooking time with a crock pot is about 5 hours, so be prepared to wait for the low-amine pot roast goodness to be done. To change things up a little bit, I’ve made this low-amine pot roast very allergy-friendly and added Indian flavors to it, rather than the traditional savory low-amine pot roast seasonings.
1.5 lbs beef chuck roast
1 large sweet potato
2 medium onions, cut into eighths
7 ribs celery
2 carrots
7 brussels sprouts, halved
3 medium bay leaves
1 tsp sea salt
1 Tbsp cumin
1/2 tsp coriander
1/2 tsp garam masala
1/2 tsp cinnamon
4 tsp curry powder (make sure no mustard powder in the curry mix)
2 Tbsp garlic powder
2 tsp cornstarch
- Turn on crock pot and set to cook on high for 4 1/2 hours, and keep warm after that.
- Put low-amine chuck roast beef in the bottom of the crock pot.
- Add all spices to the bottom of the crock pot, except cornstarch and broth.
- Chop all your low-amine vegetables in large bite-sized pieces. Add to crock pot.
Chopped vegetables for the low-amine curry cumin pot roast.
- Mix cornstarch in with broth and pour over into the crock pot.
- Cover and cook for 4 1/2 hours.
Low-amine curry cumin pot roast, 3 hours down, 1.5 to go.
- Serve with rice, toast, or on it’s own.
AMINE BREAKDOWN:
Very Low Amine: sweet potato, onion, celery, carrot, brussels sprouts, bay leaf, sea salt, cumin, coriander, garlic powder, corn starch
Low Amine: beef chuck roast, curry powder, vegetable or beef broth
High Amine: cinnamon (high in histamines), garam masala (high in histamines)
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