Slow Cooker
Homestyle Pot Roast
Creamy Mashed Cauliflower
Ingredients
- 1 (5-lb) boneless beef chuck roast, well trimmed
- 1 (16-oz) pkg frozen pearl onions
- 1 (8-oz) pkg sliced mushrooms
- 2 cups chopped carrots
- 3 cloves garlic, minced
- 1 bay leaf
- 1 cup vegetable broth
- 2 Tbsp tomato paste
- 1 Tbsp herbes de Provence (or use dried rosemary)
- 1 tsp pepper
- ½ tsp salt
- ½ tsp paprika
- 1 Tbsp arrowroot
- 2 Tbsp water
Instructions
- Combine first 6 ingredients in a 5- to 7-quart slow cooker. Whisk together broth, tomato paste, herbes de Provence, pepper, salt, and paprika; pour over roast.
- Cover and cook on LOW 8 hours. Whisk together arrowroot and water. Stir into cooker. Increase heat to HIGH, and cook 30 minutes or until gravy is thickened. Discard bay leaf.
- Remove roast from cooker. Shred roast into large chunks. (Reserve 3 cups roast for Shaved Brussels Sprouts Salad recipe.) Serve remaining roast, vegetables, and gravy over Creamy Mashed Cauliflower.
Side Dish Ingredients
- 1 (16-oz) bag frozen cauliflower florets
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook cauliflower in boiling water to cover 10 minutes or until tender; drain well.
- Return cauliflower to pot over low heat. Stir in oil, garlic, salt and pepper. Mash with a potato masher until smooth.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
