Simple Pot Roast with Cauliflower Mashers
Simple Pot Roast:
3 lb beef brisket or other roast meat (makes enough for about 4 servings)
4 large carrots, peeled and cut into 1 inch pieces
1 yellow onion, cut into 1 inch thick wedges
6 cloves of garlic, peeled and cut in half
2 tablespoons gluten-free flour
2 tablespoons coconut oil
2 cups beef bone broth (I use this recipe from Nourishing Traditions)
1 cup medium-bodied red wine
a few thyme sprigs
mild chili spice blend (I use a coveted variety I bought in Turkey with a nice smokey flavor – if anyone is going in the near future, please pick me up some more!)
salt & pepper
Preheat oven to 325 degrees. Sprinkle the flour, chili spice blend and salt & pepper on a large plate or baking sheet. Coat the meat completely with the flour mixture, turning to get all sides. Melt coconut oil over medium heat in the bottom of a dutch oven pot and brown each side of the meat, turning every 5 minutes or so. When fully browned on the outside, turn off the flame and add carrots, onion, garlic, beef bone broth, wine and thyme. Cover and put in the oven. It should roast for about 3 hours. You can check it by cutting into the meat to ensure it’s cooked through and tender.
Cauliflower Mashers:
2 heads cauliflower, cut into large chunks
6 cloves garlic, peeled
skins from 2 russet potatoes
2 tablespoons olive oil
1/2 cup heavy cream
salt & pepper
Steam the cauliflower until very soft, usually about 30 minutes. Saute the garlic in olive oil and set aside to cool. Saute the potato skins in olive oil and set aside to cool. Transfer cauliflower into the food processor and add the garlic, cream and salt & pepper. Puree for a couple of minutes, until very smooth. Add the potato skins and pulse a few times so that small shreds still remain in the puree.
Serve together and enjoy!
