10parsnipswashed and cut in half lengthwise (you can also use diced turnips),
10-12carrotswashed or peeled (slice them in half lengthwise if they are large),
10portobello mushroomsstems removed,
avocado oil
salt and pepper to taste
For the mashed potatoes:
2poundsorganic russet or gold potatoespeeled and cut into quarters
1/2cupreserved cooking water
1/2cup1 stick grass-fed butter
milk or cream to achieve desired consistencyoptional
salt and pepper to taste
For the peas:
10ouncesfrozen peas
2tablespoonsgrass-fed butter
salt to taste
Instructions
For the roast:
Start cooking about 2 hours and 15 minutes before you plan to serve.
Preheat oven to 300 degrees F.
Heat an enameled cast iron Dutch oven over medium-high heat. Add the avocado oil and butter. Once the butter is melted, add the roast. Season the top side generously with salt and pepper to taste. Cook until the underside is deeply golden, about 2-4 minutes. Repeat the seasoning and searing on all side of the roast. Remove roast to a plate.
Pour the water into the pan and use a wooden spatula to scrape up the cooked-on bits on the bottom of the pan. Return the roast to the pan and add the garlic and shallots around it. Sprinkle the top of the roast with the thyme.
Cover and place in oven for 2 hours, or until completely cooked and tender.
For the roasted veggies:
As soon as the roast is in the oven, place the carrots, parsnips, and mushrooms on a rimmed baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper to taste. Place in the oven next to the roast and cook until tender, about 1 hour 45 minutes or so.
For the mashed potatoes:
1 hour before you're ready to serve, start working on the potatoes: peel and quarter them and place them in a pot. Cover with water and turn the heat to high. Generously salt the water.
Once the water comes to a simmer, cover and turn the heat down to low. Simmer until the potatoes are completely fork tender, about 20 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Place the butter in the pan and cover. Once the butter is mostly melted, pour in the reserved liquid and season with salt. Mash, adding milk or cream to achieve desired consistency (optional - you can also just add more water).
For the peas:
10 minutes before you're ready to serve, start the peas: place the frozen peas in a small saucepan. Add a small amount of water and salt to taste. Cover and turn heat to medium. Cooking until water is boiling and peas are heated through. Drain water and add the butter.
To serve:
Remove roast to plate or cutting board and slice across the grain. Serve with the cooking juices from the pot and the mashed potatoes and vegetables. Try not to die from happiness.