Pot Roast With Mashed Cauliflower Recipe By Tasty

POT ROAST WITH MASHED CAULIFLOWER RECIPE BY TASTY

Pot Roast With Mashed Cauliflower Recipe by Tasty image

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

Ingredients

1 ½ lb chuck roast
salt, to taste
pepper, to taste
1 tablespoon oil
1 white onion, diced
4 carrots, sliced 2 inch (5 cm) long
2 cloves garlic, minced
2 cups beef broth
2 tablespoons flour
1 cauliflower, cut into florets
1 cup beef broth
salt, to taste
pepper, to taste
1 clove garlic, minced
1 tablespoon sour cream
fresh chive, for garnish

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

Roasted Cauliflower Mash image

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

Ingredients

2 medium heads cauliflower, broken into florets
1/4 cup olive oil
6 garlic cloves, minced
2 teaspoons Greek seasoning
1 cup shredded sharp cheddar cheese
2/3 cup sour cream
1/2 cup crumbled cooked bacon
1/3 cup butter, cubed

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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