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!
- 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
- Season chuck roast with sea salt and black pepper.
- 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!
- Place the chuck roast in the crock pot, along with the carrots and parsnips. Pour the beef broth over the roast and veggies.
- Cook on low for 8 hours.