Pot Roast With Mashed Cauliflower Recipe By Tasty
POT ROAST WITH MASHED CAULIFLOWER RECIPE BY TASTY
Here's what you need: chuck roast, salt, pepper, oil, white onion, carrots, garlic, beef broth, flour, cauliflower, beef broth, salt, pepper, garlic, sour cream, fresh chive
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
- Put the Instant Pot on "Saute". Once it says "Hot", add the oil.
- When the oil is shimmering, add the chuck roast. Sear the meat until brown, about 3-5 minutes per side.
- Add the onion, carrots, and beef broth to the pot. Mix around until evenly distributed.
- Set the pressure knob to "Sealing" and close the lid until it beeps. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Select "Manual" and increase to 50 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- After the time has expired, let the pot roast rest in the pot for 10 minutes. It will count up and read "L 0:10".
- Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take out the roast and veggies and transfer to a plate or cutting board, only leaving the liquid in the pot. Cover the roast and veggies with foil.
- Set the Instant Pot to "Saute" and once the liquid comes to a boil, add the flour. Whisk until mixed in and sauce has thickened, about 1-2 minutes.
- Hit "Cancel" and remove the pot. Pour the sauce into another small bowl and cover to keep warm. Then clean out the Instant Pot.
- Place the cauliflower florets in the pot. Pour in the beef broth.
- Seal the lid and set the pressure knob to "Sealing".
- Select "Manual" and set time to 5 minutes.
- Once time is up, using a towel or mit, release the pressure knob from "Sealing" to "Venting". After steam has been released, carefully remove pot and dump out the liquid.
- Using a potato masher or fork, mash the cauliflower until smooth.
- Add the salt, pepper, garlic, and sour cream. Stir until everything is combined.
- Serve with pot roast and gravy.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 40 grams, Sugar 18 grams
ROASTED CAULIFLOWER MASH
Here's a tempting yet lower-carb alternative to traditional side dishes of spuds or rice. Guests who don't detect the cauliflower might even think it's mashed potatoes! -Jane McGlothren, Daphne, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cauliflower, oil, garlic and Greek seasoning. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally., Transfer cauliflower to a large bowl. Mash cauliflower with cheese, sour cream, bacon and butter. Transfer to a greased 8-in. square baking dish. Bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 224 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 523mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
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