Tuesday, July 10, 2012

ROSEMARY POT ROAST & CAULIFLOWER BUTTER RICE


I have had a few requests for some easy recipes that don't take much time. This one is my go-to easy, make ahead meal. Sandra, this one is for you. You'll be amazed at how much flavor you can get out of so few ingredients. The pot roast cooks all day and makes the house smell like heaven. I served it with cauliflower "rice" and sauteed asparagus. You can put together the rest in less than 15 minutes. Notice, here, that my son is shoveling cauliflower butter rice in his face in these pictures. I admit that I lied and said they were potatoes, but he ate it so ha! 

 Rosemary Pot Roast
1 Tbsp Coconut Oil
1 lb Top Round, trimmed of fat and cut in half
1 onion, chopped medium
1 sprig fresh rosemary
2 Tbsp Worchestershire Sauce
Coarse Salt and Pepper

Scatter onion at the bottom of your crock pot. Use a liner if you have one. Reynolds wrap makes one and it makes clean up unbelievably easy. Next, heat the coconut oil in a skillet to screaming hot. Very liberally season the roast with salt and pepper rubbing it into all sides. Brown the meat on all sides. Place the meat over the onions and add the rosemary. Deglaze the skillet with Worcestershire sauce, scraping up the brown bits. This should take 5 seconds or so. Pour it over the meat and onions. Cover and cook on High for 3 hours. Turn to low and cook another 3 hours. Uncover and shred meat with a fork. Stir shredded meat into the onions and juices and serve. 


Cauliflower Butter Rice
1/2 head of cauliflower
2/3 c water
1 Tbsp salt
1 Tbsp Grassfed Butter

Chop cauliflower into equally sized florets. Place florets in a food processor and pulse until the consistency of rice, about 12 pulses. Place cauliflower in a small saucepan with the water, salt and butter. Bring to a boil and cover. Reduce heat and simmer 5 minutes. Uncover and cook 5 more minutes until the liquid has evaporated. Add more butter or salt to taste.


12 comments:

  1. This looks fantastic, thanks heaps for posting it on Chowstalker!

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    1. Thanks! You'll love this one -- It is so easy!

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  2. I want to try this recipe tomorrow...Can you clarify on the pot roast in the slow cooker? I'm used to adding enough water or broth to cover the pot roast, but it doesn't look like yours ever got covered / cooked in liquid? Is that correct? Just making sure so I don't botch this one by adding a bunch of liquid if it is not required. :)

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    1. No liquid required! It is naturally juicy from the meat and onions. Enjoy it!

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  3. That's a lot of salt in the Cauliflower Rice. Any chance that's a typo?

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    1. Agreed! Seasoned per instructions and it was so salty we couldn't eat it. Plan to try again with other 1/2 of the cauliflower head and will season to taste starting with a lot less salt.

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  4. This is a great recipe! I want to make it every day but I usually limit it to once a week or so. Any leftovers go in my lunch!

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    1. Thanks so much for saying that! I am looking forward to making this one after all the hustle and bustle of Christmas. Hooray for no brainers! And you are so right about what great leftovers this makes =)

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  5. FYI Worchestershire sauce isn't paleo...coconut aminos is a good substitution.

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    1. There is also gluten free Worcestershire sauce.

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    2. What about Bragg's amino acids? Would they work? The Cauliflower dish looks incredible!

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  6. This looks so simple and delicious! However, I do cringe at the thought of cooking in plastic. For me, it's really not that hard to clean the crock pot. Regardless, I can't wait to try this recipe! Thanks for sharing.

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