Pot roast is a stalwart recipe for a busy kitchen since it requires little prep and lots of time being ignored in a slow cooker or over low heat on the stove or in the oven. It’s one that’s incredibly easy to prep ahead of time, too.
I’ve included instructions for making mashed cauliflower from fresh- although you can always cheat and buy it pre-made, too! I really like the light, almost nutty flavor of mashed cauliflower as a foil against the comforting flavors of pot roast, but egg noodles, mashed potatoes, or even polenta work great instead, also.
I get riced cauliflower typically from the freezer section or in the pre-packed section of my grocery store, but it’s easy to make- just cut off the stalks and stems from fresh cauliflower, and blitz in the food processor or blender until the pieces are tiny.
This recipe calls for dried rosemary, but if you’ve just got fresh on hand, divide the amount in half as fresh rosemary is a stronger flavor. The instructions below walk you through making for mashed cauliflower, but you can swap that out for mashed potatoes, egg noodles, or go straight for the sandwich.\
Rosemary Pot Roast with Mashed Cauliflower
Equipment
Ingredients
For the pot roast:
- 2 pounds chuck roast
- 1 tablespoon dried rosemary
- 1 tablespoon kosher salt
- 1 yellow onion diced
- 1 cup red wine
- 4 tablespoons butter
- 1 cup beef broth
- 4 carrot diced
For the mashed cauliflower:
- 2 cups riced cauliflower
Instructions
Prep Ahead:
- Sear the pot roast as instructed, then transfer to a resealable bag or container.
- Add to the bag/container with the pot roast the remaining pot roast ingredients.
- If making the mashed cauliflower from scratch, blitz until riced, then transfer to a resealable bag or container.
Prepare From Prepped:
Slow Cooker, Instant Pot, and Stovetop Instructions:
- Transfer the contents of the pot roast bag or container to the slow cooker, Instant Pot, or stovetop and cook according to the “Make From Fresh” instructions in the recipes.
- Cook the riced cauliflower according to the instructions in the recipes.
Make From Fresh:
Slow Cooker Instructions:
- Heat a large saucepan with 3-4 tablespoon olive oil.
- Rub the roast all over with salt, then sear on all sides in the pan, until each side of the roast is deep brown.
- Transfer the roast to the slow cooker and add the remaining ingredients.
- Cook on low for 6 hours, high for 4 hours.
- Before the pot roast is served, bring a pot of salted water to a boil.
- Add the riced cauliflower and cook, stirring so all the cauliflower is in the water. Cook for about 4-5 minutes, then drain, reserving ½ cup of the boiled water.
- Transfer the cooked cauliflower to a food processor or blender and puree, adding the water a litle at a time, until it is smooth and mashed.
- Season with salt and pepper and serve on the side of the cooked pot roast.
Instant Pot Instructions:
- Heat a large saucepan with 3-4 tablespoon olive oil.
- Rub the roast all over with salt, then sear on all sides in the pan, until each side of the roast is deep brown.
- Transfer the roast to the Instant Pot and add the remaining ingredients.
- Secure the lid and cook on High Pressure for 3 hours with a natural pressure release.
- Once the time is up and the pressure is starting to come down, start the cauliflower: , bring a pot of salted water to a boil.
- Add the riced cauliflower to the salted water and cook, stirring so all the cauliflower is in the water. Cook for about 4-5 minutes, then drain, reserving ½ cup of the boiled water.
- Transfer the cooked cauliflower to a food processor or blender and puree, adding the water a litle at a time, until it is smooth and mashed.
- Season with salt and pepper and serve on the side of the cooked pot roast.
Stovetop Instructions:
- Heat a large 8qt pot with with 3-4 tablespoon olive oil.
- Rub the roast all over with salt, then sear on all sides in the pot, until each side of the roast is deep brown.
- Add the remaining ingredients to the pot and turn the heat to low.
- Cook for 4-5 hours, until the meat shreds easily with a fork.
- Before the pot roast is served, bring a pot of salted water to a boil.
- Add the riced cauliflower and cook, stirring so all the cauliflower is in the water. Cook for about 4-5 minutes, then drain, reserving ½ cup of the boiled water.
- Transfer the cooked cauliflower to a food processor or blender and puree, adding the water a litle at a time, until it is smooth and mashed.
- Season with salt and pepper and serve on the side of the cooked pot roast.
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