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Crockpot Chuck Roast with “Restaurant-Worthy” Mashed Cauliflower

You guys. For real. This recipe is on point! Sometimes I forget how delicious a simple cropot roast can be until I make it again. Not only is it delicious, but it’s one of the easiest recipes you can make when you use your crockpot. Chop up your veggies when your doing your meal prep at the beginning of the week and when your ready to cook the roast, all you have to do is throw it all in and let the crockpot do its magic. An added bonus to using your crockpot is getting to walk home from a long day to your kitchen full of delicious smells waiting for you. What takes this meal over the edge though is the mashed cauliflower. Make this for your husband, uncle, or anyone who needs their mashed potatoes with their meat and I promise they won’t even be missing it. They won’t even know the difference and I can bet they might even like it better.

The ultimate convenience to this meal is if you make enough to last you a couple of days you don’t have to cook again the next few nights or you can eat it for lunches throughout the week. That’s a win in my book! I love cooking, when I have time and am not starving!! When I’m pressed for time or coming home from a long day and ready to eat anything in sight, it is a stressful thing to me. Thank you Crockpot inventor for helping me manage my stress and keeping me from eating everything in my fridge/pantry before dinner.

 

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For the Roast:

  • 1 cup organic or low sodium chicken broth
  • Grass-fed beef chuck roast ( I buy mine here )
  • sea salt/pepper
  • 5 large carrots chopped
  • 1/2 large onion, sliced
  • 3 garlic cloves, chopped
  • 8 oz. mushrooms
  1. Sprinkle your roast with salt/pepper evenly on all sides
  2. Pour in all ingredients except for the mushrooms and then place your roast on top
  3. Roast on low for 6-8 hours
  4. Add in the mushrooms 30-45 minutes before serving

For the “Restaurant-Worthy” Mashed Cauliflower

  • 1 head of white cauliflower (will serve about 2-3 people)
  • half of large onion, chopped
  • 3 cloves garlic, minced
  • Fresh rosemary
  • Thyme
  • Ghee or clarified butter to make it dairy free: Follow this simple recipe to make your own
  • salt/pepper to taste
  1. Break up your cauliflower head into its individual florets and throw in a large pot
  2. Cover with water and bring to a boil then let simmer for about 10-15 minutes
  3. While the cauliflower is cooking, chop up your onion and mince your garlic. Sautee your onion on medium-low heat in coconut oil until translucent.
  4. Once the cauliflower is nice and tender, transfer it to a blender and puree
  5. Transfer from the blender to your serving bowl and add in sauteed onion, garlic, 2 Tbsp ghee, and sprinkle the remaining herbs in to your liking.

Now go try this! I promise you won’t be disappointed.


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