# What vegetables do you like in pot roast? **URL:** \ **Category:** Cafe Society\ **Created:** [May 27, 2005, 2:21pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757 "2005-05-27T14:21:59Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Podkayne](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Podkayne](https://boards.straightdope.com/u/Podkayne)\ **Post date:** [May 27, 2005, 2:21pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/1 "2005-05-27T14:21:59Z")
I usually do new potatoes and baby carrots, because they’re easy, but I’d like to do something different this time. ---
**Author:** ![twickster](https://avatars.discourse-cdn.com/v4/letter/t/ec9cab/32.png) [@twickster](https://boards.straightdope.com/u/twickster)\ **Post date:** [May 27, 2005, 2:31pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/2 "2005-05-27T14:31:29Z")
Try some whole mushrooms, and whole onions. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [May 27, 2005, 2:47pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/3 "2005-05-27T14:47:37Z")
I like turnips. They cook down soft like potatoes but have a lot less starch/lot more fiber than potatoes, and a slightly radishy taste. I also very much like some celery, cut into 1" pieces on the bias. I don’t care for cooked carrots so I leave those out. ---
**Author:** ![Odinoneeye](https://avatars.discourse-cdn.com/v4/letter/o/97f17d/32.png) [@Odinoneeye](https://boards.straightdope.com/u/Odinoneeye)\ **Post date:** [May 27, 2005, 3:03pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/4 "2005-05-27T15:03:06Z")
Carrots, potatos and onions always make their way in (mushrooms are a no-no in our house). My mom always used to put cabbage in it, but my wife never does. ---
**Author:** ![Omniscient](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/omniscient/32/3290_2.png) [@Omniscient](https://boards.straightdope.com/u/Omniscient)\ **Post date:** [May 27, 2005, 3:05pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/5 "2005-05-27T15:05:11Z")
> [@Podkayne](#): > > I usually do new potatoes and baby carrots, because they’re easy, but I’d like to do something different this time. I usually toss in baby carrots, celery slices, quartered onions and new potatos. The onions and celery pretty much dissolve to nothing any/or get sifted out leaving only flavor behind. The real question is what do you use, a wet method or a dry method? Crock pot or stove top or oven? Whats the liquid if you do it wet? ---
**Author:** ![FordPrefect](https://avatars.discourse-cdn.com/v4/letter/f/e99b99/32.png) [@FordPrefect](https://boards.straightdope.com/u/FordPrefect)\ **Post date:** [May 27, 2005, 3:25pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/6 "2005-05-27T15:25:36Z")
I also toss in baby carrots, pototoes and quartered onions. Plus, bay leaves, coliander, salt and pepper. I will use either red wine or soy sauce for the liquid, if I am slow-cooking the roast I also will add some beef broth. ---
**Author:** ![Beadalin](https://avatars.discourse-cdn.com/v4/letter/b/3be4f8/32.png) [@Beadalin](https://boards.straightdope.com/u/Beadalin)\ **Post date:** [May 27, 2005, 3:28pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/7 "2005-05-27T15:28:27Z")
Aside from the basics, you can use turnip, shallots, whole garlic cloves, leeks… ---
**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\ **Post date:** [May 27, 2005, 3:42pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/8 "2005-05-27T15:42:39Z")
About a cup or two of fresh chopped parsely is needed. It is one of the rare times the flavor of parsely is important. Parsley, black pepper, kosher salt, carrots, potatoes, celery, onions, garlic, thyme, marjoram, garlic, and mushrooms. Be sure to coat the roast in vegetable oil or lard or bacon grease before adding the spices and vegetables. ---
**Author:** ![Odinoneeye](https://avatars.discourse-cdn.com/v4/letter/o/97f17d/32.png) [@Odinoneeye](https://boards.straightdope.com/u/Odinoneeye)\ **Post date:** [May 27, 2005, 3:45pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/9 "2005-05-27T15:45:15Z")
Ok, so we’re getting into spices. Garlic cloves, oregeno, basil, black pepper and bay leaf. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 27, 2005, 3:50pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/10 "2005-05-27T15:50:27Z")
Vegetables: some combination of onions, carrots, potatoes, mushrooms, turnips, celery Spices: bay leaf, kosher salt, fresh pepper, garlic, maybe a touch of thyme, a dash of crushed red pepper flakes ---
**Author:** ![Mr.Moto](https://avatars.discourse-cdn.com/v4/letter/m/9de0a6/32.png) [@Mr.Moto](https://boards.straightdope.com/u/Mr.Moto)\ **Post date:** [May 27, 2005, 3:58pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/11 "2005-05-27T15:58:39Z")
Parsnips can be lovely too. I only use one pot roast recipe, but it’s a killer. The roast is seared on both sides in a white-hot cast iron skillet with some salt added, and then thrown into a crock pot. Toss some thyme, minced onions, 1/4 cup brown sugar, pepper, and a bay leaf on top of the roast. Add a can of beef broth to the pot, and cook all day. Add your veggies later on so they don’t get soggy. After you pull the meat out of the cooking juices, thicken into a gravy by adding about 10 pulverized gingersnaps. You’ll love it, I guarantee. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [May 27, 2005, 4:00pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/12 "2005-05-27T16:00:16Z")
Rutabagas. A rutabaga is a kind of turnip, but it is more robust and starchy than a turnip and doesn’t cook away into mush. After the first time I had a vegetable soup with rutabagas, I was a convert and now I always add them to stews and soups. Leeks are also good. ---
**Author:** ![Podkayne](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Podkayne](https://boards.straightdope.com/u/Podkayne)\ **Post date:** [May 27, 2005, 4:16pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/13 "2005-05-27T16:16:50Z")
In the crockpot, with a 1/4-1/2 cup of water. I sear the meat first, and onions are a given, as are ground pepper and kosher salt. I’ve experimented with different rubs and such, but finally we decided that the fru-fru spices were just distracting from the delicious, delicious chunk of meat. ---
**Author:** ![Beadalin](https://avatars.discourse-cdn.com/v4/letter/b/3be4f8/32.png) [@Beadalin](https://boards.straightdope.com/u/Beadalin)\ **Post date:** [May 27, 2005, 4:18pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/14 "2005-05-27T16:18:50Z")
> [@](#): > > After you pull the meat out of the cooking juices, thicken into a gravy by adding about 10 pulverized gingersnaps. Now, that’s interesting! What kind of gingersnaps? The wee little dry ones, or bigger, softer ones? ---
**Author:** ![Mr.Moto](https://avatars.discourse-cdn.com/v4/letter/m/9de0a6/32.png) [@Mr.Moto](https://boards.straightdope.com/u/Mr.Moto)\ **Post date:** [May 27, 2005, 4:20pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/15 "2005-05-27T16:20:46Z")
> [@Beadalin](#): > > Now, that’s interesting! What kind of gingersnaps? The wee little dry ones, or bigger, softer ones? You want the dry ones. I run them through the blender so the gravy isn’t lumpy. This recipe isn’t overly spicy, but boy is it ever good. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [May 27, 2005, 4:34pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/16 "2005-05-27T16:34:31Z")
Carrots, potatoes, onions, mushrooms, corn, peas, green beans, shredded spinach, macaroni, alphabet pasta, beans, the kitchen sink … pretty much anything I’ve got lying around can go into a stew. The only verboten thing is celery, because I detest it in anything that’s cooked. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 27, 2005, 4:42pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/17 "2005-05-27T16:42:38Z")
Note to self: go by the store on the way home. We’re having pot roast for dinner tomorrow! 😃 ---
**Author:** ![lachesis](https://avatars.discourse-cdn.com/v4/letter/l/848f3c/32.png) [@lachesis](https://boards.straightdope.com/u/lachesis)\ **Post date:** [May 27, 2005, 4:59pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/18 "2005-05-27T16:59:08Z")
> [@Mr. Moto](#): > > You want the dry ones. I run them through the blender so the gravy isn’t lumpy. > > This recipe isn’t overly spicy, but boy is it ever good. sounds like your basic Sauerbraten gravy. actually, might make a much simpler form of sauerbraten, come to think of it. marinating the beef for a couple days rather makes it a bit of a chore to make, otherwise. i might have to try that myself, since hubby loves the stuff. (might want to add a touch of vinegar to the gravy too. or maybe red wine.) ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [May 28, 2005, 8:01am UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/19 "2005-05-28T08:01:22Z")
For an Italian twist, substitute mushrooms for potatoes (no carbs), and add olives or olive pieces and some seasonings. I have a complete recipe if you want it. I second the use of alternative root vegetables - turnips, rutabagas, parsnips, kohlrabi, … ---
**Author:** ![Cherry2000](https://avatars.discourse-cdn.com/v4/letter/c/59ef9b/32.png) [@Cherry2000](https://boards.straightdope.com/u/Cherry2000)\ **Post date:** [May 28, 2005, 3:14pm UTC](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757/20 "2005-05-28T15:14:34Z")
I lay pieces of celery in the bottom of the pan and rest the roast on top of it while it cooks. Keeps the roast from sticking to the bottom of the pan, and adds a nice flavor to the broth. The celery cooks to mush and you’re not going to want to eat it though. Otherwise it’s potatoes (skin on), carrots, onions, and garlic. [Next page](https://boards.straightdope.com/t/what-vegetables-do-you-like-in-pot-roast/305757.md?page=2)