Pot Roast With Celeriac Mock Potatoes

[Guest guest]

Heyla, folks....

As you know, I've been doing Sunday dinners for my folks. I fix a

portable dinner and we go over on Sundays so Dad can get to church (and

see someone besides Mom) and then we have lunch together. Nothing fancy

-- just what I would fix for us, only a little more of it.

Today was a pot roast.

We had three chuck roasts, totaling about 5 pounds. I took my big crock

pot, and broke open a single serving bottle of dry red wine. I splashed

some in the pot (you could as easily use some bone broth or even just

plain water), then splashed some more over a later of roast, and

sprinkled it with a couple teaspoons of homemade blackened beef

seasoning. Another roast, another splash of wine, another layer of

seasoning.

Harry helped me peel six medium celeriac, and those went into the pot. I

covered it, and set it on automatic (high for a couple of hours, then

dropping to low.) That was around 11:15p last night.

I also prepped a couple handfuls of snow pea pods (I don't like and don't

tolerate regular peas, but I'm fine with snow peas... go figure!), two

bunches of thin carrots, and a pound of crimini mushrooms, which all went

into the fridge.

Then we went to bed. This morning, I got up around 7:30a, wandered up

front to check the roast, which was bubbling merrily away. I cut the (now

soft) celeriacs in half and pushed them down in the broth from the

roasts, then layers the carrots, the peapods, and the mushrooms on top.

The lid BARELY went on -- and this is a six quart crock pot!

I went back to bed. When I got up again, it was all done. We took it over

to my folks. Harry and Dad had whole wheat French bread rolls to dunk in

the broth; I had almond flour biscuits. Dad had a bottle of Cabernet

Sauvignon which we opened.

What impressed me was the celeriac -- it had a mild celery flavor, but

nothing strong, and it had absorbed some of the juice. So it was

meat-flavored, like ordinary potatoes would be. The celeriac chunks

looked a lot like " real " potatoes, and had a similar texture.

I've made celeriac mashed " potatoes " before, but this was the

first time I treated celeriac like roasting or baking potatoes, and it

worked really well.

We three ate, then I threw some meat, veggies, and broth into my

mini-Cuisinart, and pureed it for mom -- she ate an entire cup! I packed

and labeled another cup for her for later in the week, and did up a plate

of meat and veggies for my Dad to have.

We brought the pot home -- and we have an entire dinner for the two of

us, just needing to be reheated later this week.

My Dad seriously enjoyed the pot roast -- and it came up meltingly

tender.

Note for beginners: Celeriac is somewhat fibrous, and could be a problem

if you have strictures. But it was very tasty.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund