Pot Roast without potatoes

[Dar]

What do you like to add? Turnips? Rutabaga?

I have a buttload of celery, carrots, and shrooms, and this is the easiest thing I can think of to get rid of them. Unless someone has a better (cheaper) idea.

[Mrs Sarah]

That's probably what I would add. I'd also throw in some onions. Turnips might be good too, but I haven't tried them.

[Lisa]

Onions.

And exactly how much is a buttload? I have always wondered.

[Dar]

:laugh:

More than can be considered a pain in the butt to deal with but less than "holy crap, that's alot!"

:dunno:

[Lisa]

That makes sense.

[Rebecca]

Make it with potatoes and then send the potatoes to me. :D

[Sheba]

I made this version yesterday. Don't be fooled by the strange ingredients, it is EXCELLENT. The pickles & vinegar lend a little interesting flavor (like the german cooked sauerbraten (sp?) which is marinated in vinegar for several days before cooking...this is NOT that strong, just a touch of vinegar & it helps tenderize the meat as well. The apples balance it with just a HINT of sweetness. For more sweet/sour mixes try fresh cranberries/raisins or dried cherries or figs.

Roll roast in bottom of dutch oven with a little sesame or olive oil, pepper & generous amount of crushed garlic. Sprinkle with thyme. Top roast with 5 chopped dill pickles and a dash of vinegar (I used strawberry basalmic) add two diced very ripe tomatoes and a minced shallot or small onion. Slice and core 2 apples (I used granny & some red one) layer slices around the roast. Dust whole thing with more pepper, add about 2 cups of water & cover tightly, cook on high for 4 hours. Lower heat, shred beef, mix it all up & serve with parsley mashed potatoes & cabbage cooked with parsley & bacon.

Bon Appetit!

[Mrs Sarah]

Cabbage would be really good. Just throw it in near the end so it doesn't get over cooked. I bet it would be really good with the sauce. We use cabbage in place of noodles with short ribs. Really good.

[Ms. Kim]

:eat:

[Natale]

Just carrots for me. I know carrots are a little "carby", but seriously, I didn't get fat from eating too many carrots.

[KarenMA]

I always substitute turnips.

Have you ever roasted turnips. They are sooooo good. Cube 'em up, toss with some olive oil, salt and a little pepper. Put them on a cookie sheet and bake at 350 for an hour tossing them around halfway through.

[Natale]

I don't believe I've ever eaten a cooked turnip. Are they bitter?

[Dar]

Yep, I have a roasted veggie recipe that calls for turnips. Very yummy.

[KarenMA]

I don't believe I've ever eaten a cooked turnip. Are they bitter?
Ummm... they have a 'bite' to them which is really softened when you roast them. I really like them. Turnips are relatively cheap so you should buy one and give it a try sometime.

[taragunner]

Parsnips, when roasted, have a sweet mellow flavor. They are really excellent roasted with chicken, carrots and onions. I haven't used them with beef yet.