Believe us when we say that this pot roast is made from vegetables. This celeriac-based dish is slow roasted in a dutch oven and the end result is sliceable, cruelty free and tastes amazing!
Celeriac as Classic Pot Roast [Vegan, Gluten-Free]
- 1 large onion, quartered and kept together
- 2 large carrots, quartered
- 2 large Russet potatoes, quartered
- 5 garlic cloves
- 1/4 cup olive oil (optional)
- 1 tablespoon coarse salt
- 1 tablespoon black pepper
- 1 large celeriac (celery root), scrubbed clean with a brush but kept unpeeled
- 1/4 cup vegetable broth, beer or water
- 1 bay leaf
- 1 tablespoon chopped thyme (optional)
- 1 tablespoon chopped rosemary (optional)
- Flat-leaf parsley, for garnish
- Horseradish, for serving (optional)
- Preheat oven to 300°F.
- In a large bowl, add the first four cut vegetables, and carefully toss them with couple tablespoons of oil and pinch of salt and pepper to coat. Transfer the contents into the bottom of a Dutch oven.
- In the same bowl, coat the exterior of the celeriac with oil, salt, and pepper and place it on top of the vegetables in the Dutch oven.
- Add the liquid and bay leaf, then cover and roast it all, low and slow, for 3 1/2 to 4 hours. You can tell when it’s finished when you can pierce through the celery root with a long skewer easily.
- Remove it from the oven, carve slices of celeriac, and serve it with the vegetables.
- Garnish it with the fresh herbs and parsley, and serve with horseradish, if desired.