The first item was a cross rib roast, commonly referred to as a pot roast. While I have definitely had my fair share of pot roasts, I have never actually cooked one before. After a bit of research, I learned I should cook it for a few hours with some liquid to help keep it moist. I had a great rub to use so I was ready to go.
The second ingredient was celery root. I have never cooked with this, and as far as I can remember I have never eaten it either. Celery root has a lighter taste than the stalk and is less fibrous and more starchy. I decided to mash it with potatoes!
My spice rub consisted of dry mustard, garlic powder, smoked paprika and kosher salt. You should put quiet a bit on the meat, it needs to season the whole roast.It is important to sear the meat on all sides, I added a handful of carrots and some chicken stock for moisture and then it went straight in the oven at 325F where it sat for about two and a half hours.
Next I began to peel the celery root, and this is not an easy feat! Then I cut it up and put it in some salted water. I let this cook for about 5 minutes before I added the potatoes to the mix. I mashed it all together with a nice bit of butter and it was ready to go!
Finally, the roast was ready to go. The meat was moist and tender and very flavorful from the spice rub. The potatoes were spectacular, creamy with a slight taste of celery. The baby carrots were tender and flavored form the juices of the meat. Most of the liquid had evaporated, leaving a concentration of delicious jus.
This was a great dinner, fairly easy to cook. It was not something complicated, just something new to try on a Saturday night. It made me feel better about staying in:)
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