Doufeu Maiden Voyage – Paleo Pot Roast with Mashed Cauliflower
Pictured above is the finished product – a wonderful beef pot roast with veggies and gravy served over mashed cauliflower. This is the first time I have made mashed cauliflower (recipe from Paleo Comfort Foods) and was the maiden voyage for my Le Creuset Doufeu! If you have never tried mashed cauliflower, I highly recommend you give it a try. It really is a wonderful substitute for mashed potatoes. I was expecting a wet, runny mess… yet, the finished product has the thickness and consistency of mashed potatoes in the pot. The fam was impressed!
- 3-4 pound grass fed pot roast of your choice (mine was chuck)
- 1 can organic diced tomatoes
- 6 cloves garlic minced
- 2T Penzeys Beef Roast Seasoning
- 1t dried rosemary, crushed
- 4 large carrots peeled/sliced
- 1 large onion coarsely chopped
- 2 cups green beans cut in 1 inch pieces
- 2 ribs celery diced
- 1/2 – 1 sweet pepper (any color) coarsely chopped
Pre-heat oven to 325 degrees. Sprinkle seasonings evenly on both sides of roast. Place in the bottom of heavy dutch oven/roaster. Spread minced garlic on top of roast and pour tomatoes evenly over the top.
Remove the roast from the pan and place on a platter, cover with foil. Using a slotted spoon, remove 75% of the veggies and put in a bowl. Using a stick blender, blend remaining veggies into the broth. Return veggies to gravy.
To serve, spoon mashed cauliflower into the bottom of a shallow bowl. Top with slices of pot roast and generously spoon veggies and gravy over the top. Enjoy!