Olivia created this recipe herself and with great success. The radishes turn into "radishtatoes" that are very similar to potatoes. When I first heard of this idea my thought was a negative one I will admit. Olivia assures me the sharp flavor of the radishes disappears when they are cooked and they are an excellent low carb alternative to potatoes.
This dish contains lots of delicious low carb vegetables and tons of protein. Since we aren't quite there in terms of grilling season in this part of the country (it is snowing today), this warm and satisfying dish may be just the comfort you need until warm weather fare becomes the norm. Enjoy!
-Nanette
LOW CARB CROCK POT VEGGIES AND ROAST
1 bag of whole radishes, left whole, but trim the ends and wash
1 bag of baby carrots, left whole washed
1 large purple onion, cut into chunks
2 smaller (or 1 large) English post roast
ground rosemary
garlic powder
onion powder
salt
pepper
2 cups beef broth
olive oil
1) In a crock pot, add a crock pot liner for easy clean up. Dump the radishes in the bottom followed by the carrots and lastly the onions on top.
2) Generously season both sides of the roasts with the spices listed above. Heat a couple of tablespoons of olive oil in a pan over medium high heat. Quickly sear both sides of the roasts. Remove the roasts to the crock pot and sit side by side over the veggies.
3) Turn the pan up to high and quickly add the beef broth to the pan, using a spatula to scrap any of the yummy bits of seasoning off the bottom. Pour this mixture over the beef.
4) At this point you have a choice. You can immediately turn the crock pot on, or you can put the crock pot in the fridge overnight and turn the meal on for the next day. I refrigerated mine until the next morning.
5) To cook, cook on low for 8 hours. The meat falls apart and the meal is delicious!
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