Wednesday, February 17, 2010

Crock Pot London Broil with Rosemary Roasted Celery Root

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
olive oil
fresh rosemary
garlic powder
onion powder
mustard powder
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
Fresh rosemary
6 large cloves garlic, pealed, but left whole
about 2-3 T olive oil
black pepper
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! :-)


Anonymous said...

I made this and the meat is very tough and dry... what happened!

Anonymous said...

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.

CrossFit Santa Cruz Central