"Melt in Your Mouth" Pot Roast with Cauliflower Mash and Homemade Gravy
Prep Time - 15 minutes
Total Cook Time - 2 hours using Instant Pot or 8 hours using Slow Cooker
2 Tablespoons Kosher salt
1 Tablespoon Pepper
2 Tablespoons brown sugar
1 Tablespoon smoked paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 1/2 pound Chuck Roast from Pre Brands
1 Tablespoon olive oil
1/2 onion, cut into quarters
1 cup low sodium beef or chicken broth
1 bottle of Goose Island Oktober Fest Beer from Binny's Beverage Depot
1 Tablespoon of tomato paste from tube
4-6 large carrots, peeled and cut in half
salt and pepper to taste
Cauliflower Mash with Roasted Garlic
1 head of garlic
2 Tablespoons olive oil
salt to taste
1 head Cauliflower from Northern Illinois Food Bank, trimmed and cut into florets
2 parsnips, peeled and sliced
1/4 cup Parmesan-Reggiano hard cheese, grated
1/4 cup milk or heavy cream
pepper to taste
Garnish with 4 chives, finely chopped
2 Tablespoons butter
2 Tablespoons flour
2 heaping Tablespoons Nutty Infusions Salted Caramel Cashew Butter from NOW Foods
2 cups pot roast pan drippings, fat skimmed or separated
pepper to taste
For Pot Roast Slow Cooker
Open package of chuck roast and pat dry. In a small bowl combine kosher salt, pepper, brown sugar, smoked paprika, garlic powder, and onion powder to make a rub mixture. Season the roast generously with this rub on all sides. Heat a medium size pan over medium high heat. Add olive oil and brown all sides of the chuck roast, approximately 4-5 minutes per side. Remove chuck roast from pan and place on plate. Add beef/chicken stock and deglaze the pan. Scrape all the brown bits stuck to the bottom of the pan with a wooden spoon. Pour all this liquid along with the brown bits into the slow cooker. Stir in the Goose Island Oktober Fest Beer from Binny's Beverage Depot and tomato paste to the slow cooker. Add the chuck roast so it is nestled into the liquid. Add onions and place the carrots on top of meat. Cover and cook on Low for 8 hours. Take the pot roast out of the slow cooker, place on cutting board, and cover loosely with aluminum foil. Let the pot roast rest for 5-10 minutes so the juices will redistribute prior to slicing.
For Pot Roast Instant Pot
Open package of chuck roast and pat dry. In a small bowl combine kosher salt, pepper, brown sugar, smoked paprika, garlic powder, and onion powder to make a rub mixture. Season the roast generously with this rub on all sides. Turn the Instant Pot to sauté. Once it is hot, add olive oil and chuck roast. Brown the beef on all sides, approximately 4 or 5 minutes per side. Remove chuck roast from pot and place on plate. Add beef/chicken stock and deglaze the pan. Scrape all the brown bits stuck to the bottom on the pan with a wooden spoon. Stir in the Oktober Fest Beer from Binny's Beverage Depot and the tomato paste and cook an additional 2 minutes. Add onions to the liquid and place the trivet inside the Instant Pot. Place the chuck roast on the trivet. Place the carrots on top of the meat. Close the lid and seal the valve. Cook on high pressure for 60 minutes with a Natural Release Pressure. If you do a Quick Release you will dry out the meat!!!! After the Instant Pot has Naturally Released and is unlocked remove the trivet with the carrots and pot roast, place on a cutting board, and cover loosely with aluminum foil. Let the pot roast rest for 5-10 minutes so the juices will redistribute prior to slicing.
For Cauliflower Mash with Roasted Garlic
While the pot roast is cooking, make the cauliflower mash with roasted garlic. Preheat oven to 400 degrees. Remove any loose skin from the garlic head. Cut a 1/4" slice off the top of the garlic head exposing the tips of the cloves. Place the garlic head on a sheet of aluminum foil and sprinkle with olive oil and salt. Wrap the garlic head in foil and roast in the oven for 45 minutes. Let cool before handling. When the garlic is cool enough to handle, squeeze the garlic head and the roasted garlic cloves will easily come out the sleeve. The garlic will be smooth like butter! While the garlic is roasting make the cauliflower mash. Boil cauliflower florets and parsnips in salted water to tender and drain approximately 10 minutes. Drain and place cauliflower, parsnips, and roasted garlic into a food processor until smooth. Add Parmesan-Reggiano cheese and milk/cream. Salt and pepper to taste. Or use a hand masher for chunky mash. The cauliflower/parsnip mash should be the same consistency of mashed potatoes. Garnish with chives.
Make the gravy when the pot roast is resting. Melt butter in pan over medium heat. Whisk in flour and cook for 1-2 minutes until brown. Whisk in Nutty Infusion Salted Caramel Cashew Butter from NOW Foods. Add pan drippings and continue to whisk until the gravy is thickened to your liking. Cover and turn off heat.
Slice pot roast against the natural grain of the meat. Serve sliced pot roast, carrots, and cauliflower mash on a plate. Spoon gravy over the top of everything. Also, serve additional gravy in a gravy boat on the table to be used as desired. Garnish with chives. In the fall, cut pumpkins out of cooked carrots for added fun!
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