Look! Look! What do we have here? These are just some of the ingredients in this Root Vegetable Pot Roast that I created. It is also paleo friendly if you are following a primal diet. For this week’s edition of Tried It Out Tuesday we have a double-whammy of rutabaga and turnips! Never tried rutabaga EVER in my life. I did try turnips once but I’m still going to throw this in for this week’s post. I get so much pleasure and joy from giving new foods a try. It is really what I live for. I love the thrill and anticipation of it and that is basically what my blog is all about.
The rutabaga was the big what the heck do I do with this thing item of the week!
First things first though. Let’s discuss this Root Vegetable Pot Roast from the beginning. The meat is the highlight of the meal after all. The first thing I do for a slow-cooker roast is salt and pepper that slab of meat, throw it on a hot saute pan with olive oil, let it sizzle and brown. When you brown your meat you lock in the juice of the meat and your meat will be so tender when dinner time rolls around.
Soften & season up those veggies!
Once you get a beautiful sear on all sides of the meat it is time to soften and season veggies. I place the roast in the slow cooker with 1 cup of beef broth. I add a little more olive oil to the pan and get my veggies going. I diced up the turnip, chopped the celery stalks, sliced up shallots, used about 2 tablespoons of minced garlic, and then placed the baby carrots in the pan. So how do I season those vegetables? I used garlic salt, pepper, garlic powder, thyme, and fresh sprigs of rosemary. I am telling you that your house will have the most aromatic smell from this Root Vegetable Pot Roast. This meal definitely gives me vibes of autumn (even though today it is 80-degrees).
Let us not forget about those parsnips
I did mess up a bit here, not going to lie. I forgot about my parsnips that were in the fridge. I did end up placing those in the slow-cooker but I did not get around to sauteing them.
Rosemary is so fragrant and it infuses your meal with such an incredible flavor. I do have a little jar of dried rosemary on hand but fresh is always best. This dish could have been a bit better with fresh thyme as well but I did end up using dry thyme.
Turn it up with turnips
Turnips are a vegetable that I have always been curious about. I don’t know but I even like the word turnip, it’s cute! I left the skin on these. I usually do eat skins of a vegetable. Peeling skins off of vegetables is like stripping away nutrients from your food.
The turnips were diced up and tossed into the slow-cooker roast. I did soften them a bit in a saute pan with olive oil and seasonings like I usually do with my vegetables for the roast.
That rutabaga situation
Since I had no idea what to do with these two rutabagas I bought I had to do some research using Google. I washed them well and then peeled the waxy skin off with my vegetable peeler. These rutabagas sure are hard to slice and dice if you don’t have a fancy knife set. I did have to put forth some effort and I struggled a bit getting these diced up.
I decided to go with a rutabaga mash for these rutabagas. I placed them in boiling water and boiled them until they softened a bit. They were much easier to slice after boiling, like a hot knife through butter!
Then here is where I wish I had a better food processor. I placed the boiled, cubed rutabaga in my food processor with a couple tablespoons of minced garlic, a sprig of fresh rosemary, dried thyme, garlic salt, pepper, and a big dollop of ghee. It took several minutes with my food processor to get these to a smooth consistency like mashed potatoes. I could have probably boiled them a bit longer too so they would have been a little bit softer.
Final thoughts on the meat and veggie feast
I enjoyed this rutabaga mash with garlic and ghee. For me, it was good but not something I will ever get a strong craving for. My husband and daughter, though, were not big fans of it. I am really glad I got brave and bought these things and experimented with them in the kitchen. It is always satisfying for me to try out a new food and a new flavor of something. The rutabaga mash was an excellent side dish to this root veggie roast.
We all enjoyed the meat from this Root Vegetable Pot Roast. Last time we had a roast my mom and stepdad came over and we had to share the meat 5 ways. Last night there were only three of us and boy did we ever feast upon that! My daughter, Chloe, really scarfed down her meat at warp speed. When my husband came home and heated his dinner up he told me that he was glad to have a ton of meat on his plate. It is always nice and reassuring to know that my family loves and appreciates these meals that I pour my heart and soul into. I will most definitely be making thisÂ Root Vegetable Pot Roast in the near future once again. I had no idea that I loved root vegetables so much but this made me fall in love with them!
What is your favorite dish to enjoy in the fall? Leave me a comment and let me know. I would love to hear all about it!
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