Easy Celeriac Roast With Guinness Beer and Oranges
Instant pot celeriac roast! Rustic, real food, amazing flavors, and cozy to the max. This vegan celery root roast recipe has is all. Tender juicy celeriac topped with a golden Panko bread crust, melty carrots, onions, garlic, spices, and a delicious eat-with-a-spoon because I-can’t-get-enough sauce.
Jump to RecipeThis easy celeriac roast with Guinness beer and oranges is a lesson in coziness. Featuring allspice, bay leaves, rosemary, beer, oranges, and clove this easy plant-based roast is a cozy holiday in a bowl. It’s also got a lot of other good things like tender Panko crusted celeriac roast that’s all meaty textures and delicious freshness, dark beer, tender carrots, onions, garlic, herbs, holiday spices, and a luscious rich melt-on-the-tongue sauce. Yum.
8 reasons why you need to make this vegan pot roast recipe
- It’s loaded with melt-in-your-mouth winter vegetables like carrots, onions, garlic, and celeriac
- A vegan roast that’s all cozy comfort and wintertime holiday flavors
- Tender vegetables covered in a blanket of luscious rich gravy
- Freezer-friendly and meal prep-friendly vegan recipe
- Can be gluten-free – just substitute the Panko bread crumbs with almond flour
- Rustic simple ingredients that are budget friendly
- Hearty and warming
- Great guest recipe – that kids also adore
Let’s talk beer
I use beer and oranges to create the luscious gravy in this recipe. Think deep rich brown sauce that’s so good you can almost hear the angels singing. It doesn’t taste like beer. The sauce just takes on a deep luscious savory tone that’s so good you need to try it. Also, all alcohol is cooked out so it’s also a kid-friendly recipe.
Beers that work well in stews and pot roasts
- Guinness
- Root beer
- Christmas beer
- Dark ale
To make this savory comforting pot of vegan roast you only need a few simple ingredients and lots of winter spices.
Ingredients to make vegan celeriac roast
- olive oil
- celeriac or celery root, peeled
- carrots, sliced
- red onions, roughly diced
- garlic, finely chopped
- maple syrup
- Oranges – we’re using zest, juice, and orange slices
- Panko bread crumbs, or almond flour
- root beer or dark ale, vegan
- salt
- chili flakes
- dried thyme
- fresh rosemary
- ground cloves
- allspice
- bay leaves
- ground pepper
How to cook celeriac roast in an instant pot
- Drizzle olive oil into the bottom of the instant pot. Place the peeled celery root in the middle of the pot. Add the onions, carrots, garlic, and spices all around the celery root. Add the zest and juice from one orange to the pot. Slice the other orange into thin wedges and place that around the celeriac root.
- Next, pour the beer over the top of the celery root (it will create a delicious sauce as the celery cooks). Generously spread maple syrup over the top of the celery and quickly sprinkle the bread crumbs on top. Place the rosemary sprigs and bay leaves around the celeriac. Close the lid and cook on high pressure for 30 minutes.
- Allow for a 15-minutes of natural pressure release.
How to make celery root roast in the oven
- Preheat the oven to 400F.
- Drizzle olive oil into the bottom of a deep oven-safe pan or trey. Place the peeled celery root in the middle of the pan or pot. Add the onions, carrots, garlic, and spices all around the celery root. Add the zest and juice from one orange to the pot. Slice the other orange into thin wedges and place that around the celeriac root.
- Next, pour the beer over the top of the celery root (it will create a delicious sauce as the celery cooks). Generously spread maple syrup over the top of the celery and quickly sprinkle the bread crumbs on top. Place the rosemary sprigs and bay leaves around the celeriac. Cover with a lid. And bake for 45-minutes to one hour, or until the celeriac is baked all the way through.
- Carefully, remove the pot from the oven and cut the celeriac roast into wedges. Serve with a side of creamy mashed potatoes and bread.
- Enjoy.
Ways to thicken the sauce
This sauce is deliciously rich and dark. It’s not too thick, but depending on your preference (if you like a thicker sauce that clings to each bite) you can easily thicken the sauce.
Ways to serve vegan roast
This easy vegan celery root roast with vegetables can be served as is in a bowl topped with a sprinkle of ground pepper and lots of sauce…but there’s also lots of tasty sides to serve with this vegetarian roast.
Top 5 ways to serve vegan roast:
- Topped over creamy mashed potatoes
- Generously served with vegan sweet potato mash
- With a side of freshly baked bread to scoop up all the sauce. Yum
- Topped over steamy fluffy rice
- Served with a spoonful of fluffy couscous
Frequently asked questions
No. As the alcohol is cooked out of the beer the beer transforms the sauce into a luxe savory dark sauce that’s irresistibly delicious. It doesn’t taste like beer. Guinness is much darker than other types of beers giving the sauce a deep flavor and darkness.
Yes. Originally Guinness was not vegan, but nowadays Guinness has changed their ingredients and is vegan. Yay.
If you wanted to. The beer helps to give depth of flavor and color to the sauce, but it can be left out if you prefer. You will need to replace the beer with another type of liquid. This could be coconut milk (it won’t give the same taste and color, but it will be delicious).
Yes. This recipe is great to make in advance and freeze for later because of the hardy winter vegetables. You may want to add a little extra liquid (water or vegetable broth) when you reheat the dish.
Celeriac roast with Guinness beer and oranges
Ingredients
- 2 tbsp Olive Oil or other vegetable oil
- 1 Celeriac or Celery Root rinsed and peeled
- 6 Carrots sliced
- 3 Red Onions roughly diced
- 3 cloves Garlic finely chopped
- 2 tbsp Maple Syrup
- 2 Oranges
- 2 tbsp Panko Breadcrumbs or almond flour if gluten-free
- 1 Guinness Beer or root beer or Dark Ale (vegan)
- 1 tsp Salt
- 1 pinch Dried Chili Flakes
- 1 tbsp Dried Thyme
- 3 sprigs Fresh Rosemary or 2 tsp dried rosemary
- ½ tsp Ground Cloves
- ½ tsp Allspice
- 3-4 Bay leaves
- ½ tsp Ground Pepper
Instructions
Making in the oven
- Preheat the oven to 400F.
- Drizzle olive oil into the bottom of a deep oven-safe pan or trey. Place the peeled celery root in the middle of the pan or pot. Add the onions, carrots, garlic, and spices all around the celery root. Add the zest and juice from one orange to the pot. Slice the other orange into thin wedges and place that around the celeriac root.
- Next, pour the beer over the top of the celery root (it will create a delicious sauce as the celery cooks). Generously spread maple syrup over the top of the celery and quickly sprinkle the bread crumbs on top. Place the rosemary sprigs and bay leaves around the celeriac. Cover with a lid.
- And bake for 45-minutes to one hour, or until the celeriac is baked all the way through.Carefully, remove the pot from the oven and cut the celeriac roast into wedges. Serve with a side of creamy mashed potatoes and bread. Enjoy.
Cooking in an instant pot
- Drizzle olive oil into the bottom of the instant pot. Place the peeled celery root in the middle of the pot. Add the onions, carrots, garlic, and spices all around the celery root. Add the zest and juice from one orange to the pot. Slice the other orange into thin wedges and place that around the celeriac root.
- Next, pour the beer over the top of the celery root (it will create a delicious sauce as the celery cooks). Generously spread maple syrup over the top of the celery and quickly sprinkle the bread crumbs on top. Place the rosemary sprigs and bay leaves around the celeriac. Close the lid and cook on high pressure for 30 minutes.Allow for a 15-minutes of natural pressure release.
