This Roasted Garlic & Red Wine Chuck Roast over Cauliflower Mash recipe makes an easy, filling meal that’s sure to comfort! Ketogenic, low carb, gluten free
This is one of my new favorite meals and honestly, it’s really easy. It does take some time to make but that time is mostly hands off and it also results in this delicious meal so I think it’s totally worth it.
An added bonus is to have the smell of this meal wafting through your kitchen for a couple hours. Mmmm
I’ve been trying to create a meal plan every week since it makes shopping and keeping food from going bad so much easier. Lately, I’ve been trying to challenge myself by picking whatever meat is on sale and then figure out a way to make it. This week happened to be chuck roast!
I made this recently for a dinner party we hosted with friends and it was so nice to just have something cooking away while I tidied up around the house. I love meals that are hands off but taste like you’ve been slaving away!
I’m using an Instant Pot which I absolutely love but you can use a crock pot or even do it in the oven if you like. It’ll just take longer. I love the Instant Pot and can’t recommend it enough!
I’m using Cauliflower Mash here but you could certainly use regular mashed potatoes if that’s your preference. This is just my way of keeping it low carb.
This is definitely one of those “feels like a hug” type meals. Or it feels like wearing a flannel on a chilly day in front of a fire. All comforting and wholesome like, you know? If you know, you know.
If you don’t want to add the wine, you don’t need to do that either — just up the beef broth instead. It’ll still be good!
What I used to make this recipe:
Roasted Garlic & Red Wine Chuck Roast over Cauliflower Mash
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 1x
Description
This Roasted Garlic & Red Wine Chuck Roast over Cauliflower Mash recipe makes an easy, filling meal that’s sure to comfort! Ketogenic, low carb, gluten free
Ingredients
For Chuck Roast:
- 2 pd chuck roast
- 1 cup red wine
- 1 cup beef broth
- 5–10 garlic gloves
- 1/2 c pepperoncinis
- 3 tbsp mayo (optional, see notes)
- chives (for topping)
For Cauliflower Mash:
- 1 head of cauliflower
- 3 tbsp butter
- 1/2 c heavy cream
- salt and pepper (to taste)
Instructions
- Take the chuck roast out of the fridge and season both sides with salt and pepper. Smear a thin layer mayo all over the roast (this helps give it a nice crust). If you don’t want to use mayo (you can’t taste it), you can rub it in olive oil instead.
- Sear chuck roast in Instant Pot or in a pan on the stove. Once you’ve got good color on both sides, pour in wine and beef broth. Top with garlic cloves and pepperoncinis.
- Set Instant Pot on meat setting for 1.5 hours (you can go down to 1 hour or up to 2, 1.5 is a happy medium). If you don’t have an Instant Pot, you can throw this in the crock pot after searing for 4 hours on high or 8 on low.
For the Cauliflower Mash:
- While the roast is cooking, cut up cauliflower into florets. Boil water and salt it heavily. Once it comes to a boil, add in Cauliflower florets. Allow to cook for 5-7 minutes until they’ve softened.
- Drain water. Add in butter and heavy cream. Mix using a mixer or put in a standing mixer. You can do it by hand but the mash will come out chunkier. Mix the butter and cream in well. Add salt and pepper to taste. I like to use quite a bit of salt to cut through the richness.
For serving:
- Once chuck roast is done, you can shred it with a fork. Serve on top or on the side of the mashed cauliflower. Top with the garlic cloves from the roast! You can also pour some of the “sauce” (it’s thin, more like juice really) on top as well. Top with chives, if desired.
Notes
It might seem weird to rub the roast in mayo but this really helps get a good sear and create a good crust. If you’re still hesitant, you can just rub it in olive oil instead.
- Category: Main Course
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