I Have Allergies

I love pot roast and have since I was a kid, but I’m allergic to every herb except parsley, and who knows what else goes into a roast that I skip over. I caught a roast half off over the holiday & decided to spend the afternoon looking up recipes and substitutions for a recipe I could get ready in the morning and come home to that night.

Here was my attempt (which failed for me! see beneath)

Slow Cooker Beef Roast

no mint family, no lily family

Ingredients

(prepares 6 servings)

• 1 beef chuck roast approximately 2.5 lbs
• 1 to 2 lbs of red potatoes, halved
• 2 lbs of baby carrots
• 4 to 6 oz of sliced baby bella mushrooms
• 2-1/2 cups of water
• 4 tbsp coconut aminos
  • replacement for soy sauce due to soy allergy which is a replace for beef broth due to onion and garlic allergies
  • gluten free!! I’m not celiac but it worked out
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 1 tsp whole celery seed
  • replacement for rosemary, thyme, oregano, etc
• 2 tsp sea salt (adjust to preference)
• 1 tsp coarsley ground black pepper
• 2 tbsp tapioca starch
  • replacement for cornstarch for a grain allergy
• fresh parsley, finely chopped, for garnish

Instructions

1. Place the potatoes, baby carrots, and mushrooms directly into the bottom of the slow cooker
2. In a small bowl, mix together the smoked paprika, ground coriander, whole celery seed, salt, and black pepper.
3. Pat the chuck roast dry with a paper towel, then evenly rub the spice blend over all sides of the meat.
4. Place the seasoned beef directly on top of vegetables.
5. Pour the coconut aminos and water around the sides of the beef into the slow cooker. Avoid the meat so you don’t wash away the sprice rub.
6. Cover slow cooker with lid, set temperature to LOW and set the timer for 10 HOURS.
7. 30 minute before serving, whisk 2 tablespoons of tapioca starch with 2 tablespoons of cold water into a small cup until blended. Pour directly into the liquid in the slow cooker. Turn setting up to HIGH for the remaining 1/2 hour.
8. After plating, garnish with freshly chopped parsley.

Conclusion

Flavor was okay – I thought the potatoes weren’t vibrant enough & might do quartered white next time, but the carrots and mushrooms were great as always. The beef wasn’t fatty enough to my taste, but I am big on marbling. It cooked beautifully and was tender. It was good enough to bring to lunch at work, and sometimes I just really can’t face leftovers, so that’s a win.

Tri tip was on sale, so instead of a chuck roast, I got that, and it was not a great idea. I’ve used a chuck roast before & know it turns out fine, so I’m fudging the recipe here just so you don’t have to put up with un-fatty roast.

The coconut aminoes didn’t fail in their job exactly, but I did miss actual beef broth. I forgot to thicken the liquids because I was starvin’ marvin when I got home, but I think I used about a cup too much water anyway, so I reduced it in the recipe. The taste was not reminiscent of a delicious gravy, but it wasn’t the end of the world. My husband didn’t complain, but I assume he just thought I was a bad home cook.

However…allergy alert!

A few of the ingredients included in this recipe were unknown. At least ONE of them is an allergen of mine. After dinner last night, I woke up this morning struggling hardcore with post nasal drip, swelling in my sinuses, and headache. I thought it might have been my neurotoxin injections (Botox for migraines) that I received yesterday morning.

However, post lunch leftovers, my nose started running like Flo Jo (super embarrassing at work), and I sneezed violently on and off for several hours. I also had aching joints and burning muscles and a big energy crash, which may have been part of my response or not (I’m new at listening to my body).

Which ingredient was it? Who knows!

The Suspects

• coconut aminoes
  • I’ve had my suspicion about coconut for several years, but I thought perhaps it was a chemical that I had identified last week as an allergen which is popular in many personal hygiene products. por que no los dos
• ground coriander
  • I’ve never noticed that I’m allergic to cilantro, but I normally just see it as a garnish on tacos & wasn’t tracking my allergies previously. There was also a lot more ground coriander density vs previous cilantro exposure
• whole celery seed
  • I love celery, but I was eating a ton of my allergens & just powering through, so maybe?

Carrots, coriander/cilantro, and celery are all from the same plant, and I haven’t noticed an allergy to any of them previously, so I’m willing to bet it’s coconut. Again, I kind of figured coconut might be an allergy based on my reaction to hair product that contains it. I flipping love almond joys, but as I already knew that I’m allergic to chocolate and almonds, I wouldn’t have pegged coconut as an allergen by itself.

I am going to do a trial because the reaction was more hayfever-like and easy enough to ignore with an allergy pill. On the weekend, I’m going to lick me up a big drop of coconut aminos and see if I start sneezing.

No idea how I’ll give my food “umami” if I can’t do coconut aminoes. Is there even such a thing?? Am I going to give up broths forever?

LOOKING FOR RECOMMENDATIONS

beef broth/umami replacements

• grain free
• soy free
• herb free (rosemary, mint, thyme, basil, oregano, related plants)
• onion free
• garlic free
• coconut free

lol good luck