Slow Cooker Pot Roast with Buttermilk Parmesan Mashed Cauliflower

Dreamy, fall apart beef that is slow cooked to perfection in a savory gravy that is enjoyed with creamy, low-carb Buttermilk Parmesan Mashed Cauliflower. Talk about a delicious meal! Perfect for colder months!

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Hi friends! Happy Wednesday 🙂

Incase you haven’t noticed, there’s a big, brand new, borderline obnoxious new item in my sidebar. If you look to the left riiiiiiight about now, you’ll be able to see a spot to subscribe to my site via email. This means you can get all my recipe posts sent directly to your email inbox and not miss a thing!

I’ve been using a very basic email subscription service for the past 5 years I’ve been blogging and most recently {read: in the last week} switched over to a new service that would allow me to customize these emails how I like them and much MUCH prettier.  If you were to open one of my emails today, it would look something like this:

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Not only will you get these emails delivered automatically to your inbox every time I update my blog, but you will also receive a weekly recap email over the weekend with extra recipes and a little extra note from me just for you 🙂 If that sounds like something you want to get in on, enter your email and subscribe! I’d love to have ya.

In other news, I made pot roast. And it was friggin’ amazing.

Did the darn pictures give it all away? Probably.

Slow cooked meats and I have a long history of pure, unadulterated love.

It’s a problem….? Not really.

The only problem I have at this point in time is I don’t make them enough and I’m not sure why. Crock Pot meals are so EASY. It takes me literally 5 minutes to put the ingredients into the crock-pot and turn the darn thing on. Then when dinner time rolls around, you have tender, juicy meat and veggies ready to hit the table along side the Buttermilk Parmesan Mashed Cauliflower you just made.

Yes, I served my Pot Roast on top of a fluffy, creamy pile of Buttermilk Parmesan Mashed CAULIFLOWER. And it was gooooooooood.

I didn’t tell my family that the ‘potatoes’ were cauliflower because I’m mean like that. And believe it or not, everyone was fighting over the last few spoonfuls. Cheese and buttermilk, ya’ll. That is the secret to make cauliflower taste more like potatoes and less like something my kids want to hurl. The gravy from the pot roast also made a world of difference too! So so good!

If you remember this morning or tomorrow morning or some other morning in the future to fire up your crock pot, give this recipe a whirl. You won’t be disappointed!

Here’s how to make it:

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Gather some basic ingredients and get ’em going in your crockpot: a hunk of beef {no, not my husband….oh you guys!}, beef consommé, beef broth, pepper, onion, garlic, thyme and a bay leaf. Cover with the lid and cook 3-4 hours. That’s the hardest part. Seriously. In about 3 1/2 hours you’ll want to throw in the carrots, but that’s basically it! I did add in a butter/flour paste to tighten up the sauce a touch too, but thats it! Dinner in one pot.

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The cauliflower is made almost exactly like a mashed potato would be made {boiled in salted water}, except you throw the tender cauliflower into a food processor to ensure it gets that creamy texture instead of using a masher. Pulse until smooth and serve it with your pot roast.

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This would definitely fall under the divine dinner category! And it’s easy enough to make on a weeknight too.

Give this a try and let me know what you think 🙂 I’d love to hear from you.

Have a great day! And don’t forget to subscribe. Holla!

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Slow Cooker Pot Roast with Buttermilk Parmesan Mashed Cauliflower

Dreamy, fall apart beef that is slow cooked to perfection in a savory gravy that is enjoyed with creamy, low-carb Buttermilk Parmesan Mashed Cauliflower. Talk about a delicious meal! Perfect for colder month!

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2 lb. Chuck Roast {sometimes referred to as a pot roast on the sticker}
  • 1 10.5-oz can beef consommé
  • 10.5 oz. beef broth {pour it into the empty can from the consommé to measure!}
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1/4 teaspoon dried thyme leaves
  • 1 bay leaf
  • ground pepper
  • 2 cups baby carrots
  • 3 tablespoons softened butter
  • 3 tablespoons all purpose flour
  • for the cauliflower mash-
  • 1 large head cauliflower, cut into florets
  • salt & pepper, to taste
  • 1/3 cup buttermilk
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon freeze-dried chives
  • 1 tablespoon butter

Directions:

  1. Place roast into the bottom of a cold slow cooker. Cover with beef consommé, beef broth, onion, garlic, thyme, bay leaf and pepper. Cover with lid and cook 3-4 hours on high.
  2. Add in carrots and cook another hour or until carrots are fork tender. Remove the meat and carrots. In a large bowl, stir butter and flour together until a smooth paste forms. Pour about 1 1/2 cups of the hot broth into the butter-flour mixture and stir to thicken. The heat from the liquid should thicken it pretty quickly. Pour this mixture into the slow cooker and stir to create gravy. Place carrots back in and remove any extra fat off the beef before returning the meat back.
  3. For the cauliflower, place florets into a large pot and cover with water. Salt well, cover and bring to boil. Reduce to simmer and cook 15 minutes or until completely tender. Drain.
  4. Place cooked cauliflower into a food processor with salt, pepper, buttermilk, parmesan cheese, chives and butter. Pulse until completely pureed and soft. Taste, adjust seasonings and spoon into serving dish.
  5. Serve pot roast and gravy on top of mashed cauliflower. Serve hot.

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23 Comments

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  1. Is it necessary to subscribe to your new email list if I’m already on the old one? It sounds like a nice improvement.

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    • No need to subscribe again! All your info got transferred over 🙂

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  2. I am totally in LURVE with mashed cauliflower, but I haven’t made it with buttermilk – now that is just oure GENIUS! This looks like my kinda comfort food! Pinning!

    Reply
  3. I am in love with the pot roast. I need to use my slow cooker more often. I am a bit iffy on the mashed cauliflower. I recently made mashed turnips, and my 6 year old liked them but commented that they seemed a bit watery. I’ve had success with a half turnip/cauliflower and potato mash before, though. The potato starch really helps.

    Reply
  4. This is my idea of the perfect weeknight, family meal. So easy too!

    Reply
  5. I don’t really like to use that much broth and consommé. What else could I use

    Reply
  6. Hello!! Is there anything I can use to substitute for the consomme?

    Reply
  7. I grew up eating pot roast, but haven’t had it since I moved out! This along with the buttermilk mashed cauliflower sounds like a perfect meal for tonight 😉

    Reply
  8. This looks so good. I made a slow cooker pot roast last weekend and it was kind of disappointing, it was still roast beef, but not amazing, you know? This one looks amazing, I’ll have to try it! Roast beef is my nemesis, one of those things that just is never perfect! 🙂

    Reply
  9. This sounds delicious! I love carrots in roasts….there’s nothing better than when they’ve been cooking next to the meat for hours and soak up the delicious juices. I’ve never tried a mashed cauliflower before, but this sounds amazing!

    Reply
  10. I just made pot roast the other day for dinner. It hit the spot. Haven’t tried it with the mashed cauliflower. We love cauliflower so I’ll have to give it a try.

    Reply
  11. I made this yesterday and it was amazing!!! Both the pot roast and the cauliflower mash are mazing recipes on their own, but together–amazing. This is something you can make for guests on a week night, just add a simple salad.

    Reply
  12. what kind of slow cooker do you use?

    Reply
  13. I made this mashed cauliflower for dinner and it is delicious! I don’t even like cauliflower (but it is my husband’s favorite vege so I make it) and I thought it was great. Thanks for a good and easy recipe!

    Reply
  14. Can you make this cauliflower mash in a kitchen aid mixer?

    Reply
  15. Why can’t I save the recipes anymore instead of printing them?

    Reply
    • Ziplist {the company that I was using to save recipes} completely shut down! I’m so sorry!

      Reply
  16. This has been on my list to make for some time now. Made it for dinner tonight and despite only cooking it in the crock pot for 3 hours it came out way overdone. I followed the recipe exactly using a 2 lb. chuck roast as stated. I was a little skeptical about cooking a roast on high. Sorry to say it is too tough too try and enjoy for dinner.

    Reply
  17. Even though the roast didn’t work out for me I went ahead and made the Buttermilk Parmesan Mashed Cauliflower and it was AMAZING! Will definitely make that again!

    Reply
  18. This will definitely be on the menu post holiday! Got to get back on the program after so much indulgence. Yum!

    Reply

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