Beef Pot Roast + Rutabaga Puree

Posted by Danika Brysha on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
I mean, when's the last time you told someone you made a Pot Roast? If you're me, the answer to that question is "Never". But fret not! The time has come and this fancy sounding meal is actually a lot less complicated than you might have thought. If you haven't cooked with Rutabaga before, you'll be surprised how tasty and easy it is. This puree is a new favorite in the Model Meals kitchen. 
When we have fun and exciting dishes like this on the menu, everyone wants in on the action. And since I could not stay out of the kitchen, I talked Chef Tony into letting me help out a bit. The "Prince of Protein" himself still handled that gorgeous grass-fed beef, but my celery chopping skills were pretty on point this weekend too.
Now let's talk ingredients. BEEF!! We love it, we can't get enough of it and roasting it is an easy way to enjoy different cuts of a cow. With a little bit of planning, we work together with our friends at Electric City Butcher to support sustainable and humane butchering practices that support their whole animal butchery.  Chuck roast is cut from the cow’s shoulder and neck, and is flavorful and full of collagen. As the meat cooks over low heat, the connective tissue breaks down into gelatin, moistening the meat.
Rutabaga. What is a rutabaga? An under appreciated vegetable in my opinion. This root veggie originated as a cross between the cabbage and the turnip, so drop that at your next dinner party. It fights free radical damage, boosts the immune system, assists in lowering blood pressure, helps with weight loss, aids digestion, and even protects our healthy cells against cancer! Now that is a vegetable that will keep me coming back for more.
Although this recipe takes some time to cook, the prep is fun and easy. And if you are like us, you love having fun in the kitchen, and there is no place you would rather spend your weekend. So put on your favorite jams, tie up that apron, and get that pot roast party started. (#PRP)
Oh, and always remember to snap some pics. We love seeing what you have created at home so don't forget to tag us on instagram @modelmealskitchen
Serves 6
*use organic ingredients whenever possible*

pot roast

2 1/2 - 3 lb braising beef (we use chuck roast)

1/2 lb carrots

1/2 lb celery

1 small onion

1 TBSP olive oil

1/2 cup tomato paste

6 cups bone broth or stock

5 - 6 cloves garlic

fresh herbs of choice (we used oregano, thyme and rosemary)

salt and pepper

rutabaga puree

3 1/2 lb rutabaga

2 1/2 TBSP ghee

salt to taste

chopped chive for garnish

For the roast: Preheat oven to 450 degrees.  Lightly spread olive oil onto the bottom of a deep baking dish. Chop your carrots and celery into smaller sticks and quarter your onion. Place the vegetables into the dish and place in the oven for 15 minutes. While your veggies are roasting, combine tomato paste, garlic, bone broth and herbs in a sauce pot and bring the liquid to a simmer and then remove from heat. Cut up the beef into fist sized chunks and season it with salt and pepper on all sides. Once you remove your vegetables from the oven, lower the oven temperature to 300 degrees. Add the beef to the baking dish. Pour your braising liquid into the dish until it comes half way up the sides of the beef.  Cover your baking dish very tightly with parchment paper and aluminum foil. Bake for 3 to 4 hours.

For the rutabaga puree: Peel the rutabagas and cut them into quarters. Place rutabaga into a large sauce pot and cover with water. Add salt to your water and bring to a boil. Reduce to a simmer and cook until fork tender. Drain water from pot, but reserve some liquid to use in your puree. Add ghee to the rutabaga and using an immersion blender, blend until desired consistency. Add in reserved water if necessary and more salt to taste. 

Serve your roast and vegetables with the rutabaga puree and garnish with chopped chive.

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