A Love for Winter Vegetables

I love, love, love winter vegetables… Beets, brussels sprouts, cauliflower, and my new favorite — Parsnips.  I picked up a bag of them at Trader Joe’s the other week, in search for a new vegetable to try.  This was perfect in this simple crock pot recipe.  It tasted really similar to potatoes!

Pot Roast

Serves 4


  • 1.5 lbs chuck roast
  • 8 oz baby carrots
  • 4 parsnips, peeled and chopped
  • 1 can of beef broth (14.5 oz)
  • Bacon fat (or olive oil)
  • Sea salt
  • Black Pepper
  1. Season chuck roast with sea salt and black pepper.
  2. In a large skillet, over high heat, add bacon fat (or cooking oil of your choice) and sear each side of the roast for about 4-5 minutes on each side.  It will get smoky in the kitchen, but it’s worth it as this process really seals in the flavors of the meat!
  3. Place the chuck roast in the crock pot, along with the carrots and parsnips.  Pour the beef broth over the roast and veggies.
  4. Cook on low for 8 hours.



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