Creators
Samara Pardi
Description
This simple pot roast is tender and flavorful, paired with creamy cauliflower mashers. It's a comforting dish perfect for family gatherings or a cozy dinner at home.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Beef Brisket | 2 lb | or other roast meat |
Carrot | 2 2/3 | large, peeled and cut into 1 inch pieces |
Yellow Onion | 2/3 | cut into 1 inch thick wedges |
Garlic | 4 clove | peeled and cut in half |
Gluten-Free Flour | 1 1/3 tbsp | |
Coconut Oil | 1 1/3 tbsp | |
Beef Bone Broth | 1 1/3 cup | |
Red Wine | 2/3 cup | medium-bodied |
Thyme | sprigs to taste | |
Chili Spice Blend | mild, I use a coveted variety I bought in Turkey with a nice smokey flavor | |
Salt | ||
Pepper |
PREPARATION
For the Pot Roast
- Preheat oven to 325 °F (163 °C) .
- Sprinkle the flour, chili spice blend and salt & pepper on a large plate or baking sheet.
- Coat the meat completely with the flour mixture, turning to get all sides.
- Melt coconut oil over medium heat in the bottom of a dutch oven pot and brown each side of the meat, turning every 5 minutes or so.
- When fully browned on the outside, turn off the flame and add carrots, onion, garlic, beef bone broth, wine and thyme.
- Cover and put in the oven. It should roast for about 3 hours. You can check it by cutting into the meat to ensure it’s cooked through and tender.
For the Cauliflower Masher
- Steam the cauliflower until very soft, usually about 30 minutes.
- Saute the garlic in olive oil and set aside to cool.
- Saute the potato skins in olive oil and set aside to cool.
- Transfer cauliflower into the food processor and add the garlic, cream and salt & pepper. Puree for a couple of minutes, until very smooth.
- Add the potato skins and pulse a few times so that small shreds still remain in the puree.