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!

Ingredients:

  • 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.

Cover dutch oven/roaster and place in the oven.  Since I cooked my roast in the Doufeu, I topped the lid with ice before putting in the oven.  Bake for 2.5 hours.

Remove from oven and top with veggies.  Replace lid and put back in the oven for another 1 to 1-5 hours (until veggies are desired doneness).

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!

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