Well, my crock pot was still out from yesterday, and I had a busy day planned, so I decided to use it again tonight! This time for a London broil.
I've also been really wanting to use this celery root I bought (also known as celeriac). And I'm so glad I did! What a fun exchange for a potato! It packs some great texture and flavor (if you can get past it's ugly exterior). Nutritionally speaking, celery root boasts good amounts of potassium, magnesium, fiber, and B6! It's got an earthy sweetness, with definite celery and parsley flavors. I highly recommend you give it a try!
Trying new things went right along with today's CrossFit WOD... Can you say, "sledge hammers" and a "Hammer-Gone-Bad" workout! ... I have to admit, it was so much fun! :-)
London Broil Recipe:
about a 3 lb. London broil
and fresh ground black pepper
1/2 Cup red wine
Trim the London broil of all visible fat! Combine dry ingredients (about a tsp of each) and rub over roast. Then rub the fresh chopped rosemary into the meat. Heat about 2 T olive oil in a pan on medium heat and really sear those flavors onto the meat, about 5 minutes on each side. Then add to the crock pot, with red wine. Cook on low for about 5 hours.
Rosemary Roasted Celery Root:
2 medium sized celery roots
1/2 C baby carrots
6 large cloves garlic, pealed, but left whole
about 2-3 T olive oil
celtic grey sea salt (optional)
1 tsp. organic vanilla extract
Peel celery root, and cut into quarters. Put in a baking dish, and drizzle with about 2 T olive oil. Season with salt and pepper, and 2 T chopped rosemary. Toss well and place in a 325 degree oven for about 15 minutes. Mix baby carrots with a little olive oil and the vanilla extract. Now add the carrots, and garlic cloves, to the baking dish with the celery root. Toss everything together well. Put back in the oven for another 1:15 minutes. Vegetables should be crispy and roasted on the outside, but still have a little bit of an al dente, tender crunch to them!
Hope you enjoy something a little new! :-)
I made this and the meat is very tough and dry... what happened!
over cooked. Get or use a meat thermometer. My crock pot has one on it. Not all crocks are the same so cooking temp and time will always vary.
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