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.