I almost didn’t include a pot roast recipe for fear that it may be seen as too basic, or too old-fashioned, but I think that if anywhere, a good pot roast should be on the homesteader’s menu. For one thing, homesteads can be busy places where time can be in short supply. This pot roast fits into a busy day because it slowly cooks for 4-8 hours, not bothering anybody, while everything else can be getting done. It’s also nice because the ingredient list isn’t costly, you probably have most of the items on hand right now, and depending on your operation, you may actually produce these items on your own and need a recipe that will put them to use.
I should mention right up front that while I think this recipe will make a great pot roast there are many variations and other ways of preparing it. You could add a splash of a dry red wine; sometimes a dollop of tomato paste rounds the flavor out to your taste; or perhaps you like a different assortment of vegetables and herbs. Feel free to put your own spin on it. My hope is that it will help you feed your family and gets you around the kitchen table together. Enjoy!
Slow Cooked Pot Roast w/ Mashed Cauliflower
- 3 pound beef chuck roast Trim away any excessive fat
- 4 medium-large carrots, peeled and sliced into 1/2″ pieces
- 1 large yellow onion, peeled and diced small
- 3 stalks celery, evenly sliced into 1/2″ pieces
- 2 cups beef stock
- 2 tablespoons fresh rosemary leaves ,chopped
- 1 teaspoon fresh thyme leaves, chopped
- 3 tablespoons olive oil
- 1 1/2 tablespoons cornstarch or arrowroot powder
- Move oven rack to broil position and pre-heat broiler to high.
- Pat chuck roast dry with paper towel and place unto a foil covered sheet pan.
- Broil each side for approximatley 5-6 minutes, or until well browned. When complete, place roast into slow cooker.
- In a medium sized skillet, saute the diced onion with olive oil and garlic over medium heat, stirring frequently, for 3-4 minutes until the onions have softened and the garlic is fragrant.
- Add the onion mixture into the slow cooker, along with the sliced carrots and celery, beef stock, and fresh herbs. Be sure to gently move the mixture around into a even layer.
- Cover the slow cooker and cook for 4-5 hours on high or 8-9 hours on low.
- When the pot roast is tender and finished cooking, mix the cornstarch/arrowroot with a just enough water to make a slurry and add it to the juices in the slow cooker. If you have been cooking on low, increase to high and let cook cook for an additional 15 minutes before serving.
- Season with salt and pepper to your taste.
- You can also brown the roast in a large skillet, with a small amount of cooking oil, over medium high heat.
- To make the meat more tender slice it across the grain, but this recipe typically results in a roast that can be pulled apart with a fork.
- If you use a pressure cooker, or instapot style cooker, be sure to follow instructions for your device.
Mashed Roasted Cauliflower
- 1 large head cauliflower
- 1 head garlic
- 2-3 tablespoons olive oil
- 1-2 tablespoons grated Parmesan cheese
- 1 1.5″ cube Taleggio cheese, cut into small pieces may be substitute with Brie
- 1/4 cup cream, whole milk or half & half
- Preheat oven to 375 degrees with rack in upper third position.
- Remove any leaves and tough stem from the cauliflower.
- Slice the entire head of cauliflower into 1/2″ – 3/4″ thick slices. Placing them on a foil covered sheet pan. Brushing both sides with olive oil.
- Remove the loose, papery outer leaves of the garlic head and slice off the top to expose the cut tops of all the cloves. Place into a piece of foil large enough to cover, drizzle with 1 tablespoon of olive oil, enclose with the foil and place in the center of the sheet pan with the cauliflower.
- Roast the cauliflower and garlic for approximately 12-15 minutes, until the cauliflower begins to brown and soften. Note – the cauliflower browns brown from the bottom before the top.
- While the cauliflower roasts, gently warm the cream in a small saucepan. Add the Taleggio -or- Brie cheese, gently stirring until incorporated into the cream. Add the grated Parmesan to taste.
- When the cauliflower is tender and browned, remove from the over and allow to slightly cool. Open the foil packet of garlic and gently slide the garlic cloves from their skins.
- Either mash the cauliflower by hand in a medium bowl, or add to a food processor. Either way, add 2-4 garlic cloves (depending on your taste) and the melted cheese mixture before mashing or processing. Add salt and pepper to taste.
- Keep warm and serve as a side dish.
- While this recipe broils the cauliflower to create a deeper, well-rounded flavor, you can steam or saute the cauliflower as well.
- If you would rather omit the cheese you may certainly do so.