Slow cooker pot roast with cauliflower mash
- 1 ½ lbs whole boneless beef chuck roast
- 2 tbsp olive oil
- ½ yellow onion
- ½ cup beef broth
- ½ tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ bay leaf
- 2 tbsp butter
- 5 cups cauliflower
- 1 cup goat cheese
- ¼ cup chives
- ½ tsp garlic powder
Season chuck roast with salt and pepper. Heat olive oil in a skillet over medium heat. Add chuck roast and brown on all sides, about 8 minutes total.
Peel onion and slice into rounds. Place half the slices at the bottom of a slow cooker. Add beef broth, apple cider vinegar, ½ tsp onion powder, the dried thyme and bay leaf. Add chuck roast and cover with remaining onion. Add pats of butter over the top.
Cook on low 6 to 8 hours, or until tender.
Cut cauliflower into florets. Place in a saucepan or pot and add 1 inch of water. Cover and place over medium heat. Cook 5 minutes, or until tender. Reserve ¼ cup of the cooking liquid, then drain.
Combine cauliflower, goat cheese, chives, garlic powder and remaining ½ tsp onion powder in a food processor (in batches if necessary). Pulse until well mixed, adding some of the reserved cooking liquid if needed. Season with salt and pepper to taste.
Remove the roast from the slow cooker, discarding the bay leaf, and cut into thin slices.
Enjoy roast and cauliflower mash with juices and onion slices.