Quick Answer
Some good substitutes for potatoes in pot roast include carrots, parsnips, turnips, rutabagas, celeriac, and butternut squash. These root vegetables have a similar texture to potatoes when cooked and will soak up the delicious flavors of the pot roast.
Potatoes in Pot Roast
Potatoes are a classic addition to pot roast recipes. They add starchiness, texture, and soak up the delicious juices from the meat and vegetables. However, sometimes you may need or want to leave the potatoes out. You may be looking for lower carb options, want to change things up, or simply don’t have any potatoes on hand. Luckily, there are several excellent substitutes to use in place of potatoes.
Why Substitute Potatoes in Pot Roast?
Here are some of the main reasons you may want to substitute potatoes in your pot roast recipe:
Dietary Restrictions
Potatoes are high in carbohydrates. If you are limiting carbs or following a low carb or keto diet, you’ll want to leave the potatoes out of your pot roast. Luckily, there are plenty of lower carb veggies you can use instead.
Food Allergies/Intolerances
Some people have allergies or intolerances to nightshade vegetables, including potatoes. Substituting potato-free veggies is necessary for anyone with this type of food sensitivity.
Change of Pace
Adding new veggies in place of potatoes can give your pot roast recipe a fresh taste and texture. Trying new subs like parsnips or celeriac can liven up a classic comfort food dish.
Using What’s on Hand
You may simply need to work with what you have in your fridge or pantry. If you don’t have potatoes but have some carrots and turnips, subbing them in works perfectly.
The Best Substitutes for Potatoes in Pot Roast
When choosing a potato substitute for pot roast, you’ll want to pick veggies that will complement the other ingredients. The subs should hold their shape after cooking down in the slow cooker or Dutch oven and soak up the pot roast flavor. Here are some of the top options:
Carrots
Carrots are likely already included in your pot roast recipe, but add more in place of potatoes. Chop them into large chunks before adding them to the pot. They’ll soften but still retain their shape and absorb all the delicious flavor.
Parsnips
Parsnips are an excellent potato substitute. They have a very similar starch and texture to potatoes when cooked. Peel and chop them into chunks or sticks before adding to the pot roast.
Turnips
Turnips have an earthy, mildly sweet flavor that pairs well with pot roast. Peel and cut them into wedges or chunks. Turnips hold their shape and absorb juices well.
Rutabagas
Rutabagas are a cross between a turnip and cabbage. They have an earthy sweetness that complements pot roast beautifully. Peel, chop into 1-inch pieces, and simmer until tender.
Celeriac
Celeriac, also known as celery root, can be used in place of potatoes. It has a similar texture when cooked but tastes like a cross between celery and parsley. Dice it up before adding to the pot.
Butternut Squash
Cubed butternut squash makes a delicious substitution for potatoes. It holds its shape but turns soft and absorbs the rich flavor of the pot roast sauce.
Choosing the Right Size and Shape
When preparing your potato substitute veggies, keep these tips in mind:
– Cut pieces about 1-2 inches in size. This allows them to cook through without turning to mush. Larger pieces may remain underdone in the center.
– Uniformly sized pieces allow vegetables to cook evenly. Aim for all cubes, wedges or chunks to be around the same size.
– Chop vegetables into the shape that works best for that particular veggie. Carrots and parsnips can be chopped into rounds or sticks. Squash and celeriac are best diced into cubes.
– The shape you cut the subs into helps them hold up and retain their texture as they cook down with the roast.
Preparing and Cooking Substitute Veggies
Prepare your potato substitute veggies as you would potatoes before adding them to the pot roast:
– Wash, peel, and chop veggies into the desired size and shape. Peeling is optional for many root veggies if you want to leave the skin on.
– Parboil – For very firm veggies like turnips or rutabagas, parboil for 5-10 minutes until starting to soften. This allows them to cook through fully in the pot roast.
– Toss them in a bit of olive oil, salt, and pepper. This adds flavor and prevents them from drying out.
– Add them to the pot roast recipe in place of potatoes. Include them with the other vegetables or place them on top of the roast itself.
– Allow substitutes to simmer in the covered pot or slow cooker until very tender when pierced with a fork. The long braising time ensures they absorb all the delicious flavors.
Key Tips for Using Potato Substitutes
Follow these tips when using substitute veggies in place of potatoes for pot roast:
– Add extra liquid – Substitutes may soak up more braising liquid than potatoes. Add some extra broth or water to the pot roast.
– Adjust seasonings – Taste and season the pot roast before serving. You may need extra salt, pepper, herbs, or spices to balance out new veggies.
– Don’t overfill – Be careful not to overfill your pot or slow cooker. Too many solid veggies can make it hard for the roast to cook properly.
– Use chunky cuts – Dicing substitute veggies smaller can cause them to overcook and turn to mush. Larger 1-2 inch chunks hold their texture better.
– Cook until tender – Be sure to cook the pot roast until veggies are completely tender when pierced with a fork. Check them periodically and add extra cooking time if needed.
Substitution Amounts
As a general guideline, use about the same amount of substitute vegetables as you would potatoes – typically 1 to 1 1/2 pounds. For example:
– Instead of 1 pound potatoes, use 1 pound carrots, parsnips, turnips, etc.
– Rather than 1 1/2 pounds potatoes, use 1 1/2 pounds butternut squash or celeriac.
Of course, taste preferences come into play too. If you want a higher proportion of the substitutes, feel free to tweak the amounts to your liking. Their hearty textures stand up well in pot roast.
Complementary Spices and Herbs
Certain herbs and spices can complement and enhance the flavor of potato substitute veggies:
– For carrots, parsnips, turnips – thyme, rosemary, sage, parsley
– For squash, celeriac, rutabagas – cinnamon, nutmeg, allspice, ginger
– For allsubs – garlic, onion, pepper, bay leaves
Add these herbs and spices to the pot roast recipe along with your substitutes. They’ll infuse the whole dish with flavor.
Serving Suggestions
Here are some delicious ways to serve up pot roast alongside your potato substitutes:
– Mashed – For a mashed potato substitute, try mashed rutabagas, parsnips, celeriac, or butternut squash.
– Roasted – Roast vegetable chunks in the oven until caramelized and delicious. Toss in olive oil and seasonings.
– Glazed – Simmer vegetable chunks in a sauce pan with butter, brown sugar, honey, or maple syrup to create a sweet glaze.
– Sautéed – Sauté substitute veggies in olive oil over medium high heat until browned and tender. Season with herbs and garlic.
– As a side – Serve substitutes mixed in or as a side dish along with sliced pot roast.
Substitute Vegetable Tips by Type
Carrots
– Chop into 1-inch chunks or sticks to hold their shape
– Cook until completely tender
– Pair well with thyme, rosemary, parsley
Parsnips
– Peel and chop into 1-2 inch pieces
– Simmer until very soft
– Complement with nutmeg, cinnamon, garlic
Turnips
– Peel, chop into wedges or 1-inch chunks
– Parboil for 5-10 minutes before adding to roast
– Season with thyme, sage, pepper, onion
Rutabagas
– Peel, dice into 1-inch cubes
– Cook until knife tender
– Mash or puree for an alternative to mashed potatoes
Celeriac
– Peel, chop into 1-inch cubes
– Simmer until completely soft and tender
– Pair well with parsley, bay leaves, paprika
Butternut Squash
– Peel, seed, and chop into 1-inch chunks
– Cook through fully to avoid hard centers
– Season with cinnamon, allspice, brown sugar
Frequently Asked Questions
What’s the best potato substitute for flavor absorbing?
Parsnips and carrots absorb flavors extremely well when braised in pot roast. Their texture softens while still holding their shape.
Which substitute has the most similar texture to potatoes?
Parsnips and celeriac have a very comparable starchiness and texture to potatoes. Rutabagas and turnips are also close but slightly firmer.
Can I use potato substitutes in beef stew too?
Yes, all the veggie options listed above work beautifully in beef stew as well as pot roast. Follow the same preparation methods.
Do I need to adjust cook times when using substitutes?
Cook times are unlikely to change much. Just be sure to cook the pot roast until veggies are fork tender. Check frequently and allow extra time if needed.
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes make an excellent substitution in pot roasts. Prepare them the same way you would regular potatoes.
Conclusion
Ditching the potatoes in your pot roast opens up a whole new world of delicious vegetable subs to try. Carrots, parsnips, turnips, rutabagas, celeriac, and butternut squash all soak up flavor and retain their hearty texture. Season them with herbs and cook them to tenderness in the braising liquid for a comforting, healthy meal the whole family will love. With so many options, you can enjoy a new take on classic pot roast any night of the week.
