Beef Roast with Mashed Cauliflower

Roast Beef

This tender beef dish combines lots of protein with the high vitamin and nutrient content of cauliflower.

Step 1
Place beef in crock pot, cook on high until tender (no need to add water).

Step 2
Chop up cauliflower and steam until soft. Blend with hand mixer or mash well with heavy cream. Top with chives. Slice beef roast and salt to taste. Serve with mashed cauliflower.

Step 3
Serve with a side salad.

Serves: 6
Prep: 10 minutes
Cooking: 8 hours

  • 2-3 pound beef roast, natural grass-fed
  • 1 head cauliflower
  • ½-1 cup heavy cream
  • Sea salt to taste

6 Comments

  • Peter B says:

    Hi, love the website. I’m starting with the diet and have excellent grass fed beef sources. I’ve tried a couple of roasts and can’t quite get the ‘tenderness’ right. Can you expand on ‘tender’?. How many hours on high before I check internal temperature?

    Thanks, keep up the good work.

    Peter

  • Hera says:

    It would be really great to have a long list of acceptable vegetables for the Two week test. Going through the recipes, I am delighted beetroot and cauliflower and peas are okay. I am not sure what is meant by squash – what about butternut squash which seems rather similar to pumpkin? I assume pumpkin is not okay. And what about broad beans? Thanks, Hera

  • Collin says:

    Hi,
    Is this really 8 hours on high? Most CrockPot recipes i have see do not get to the 8hour mark unless they are using low. Are you able to provide some more clarification? Also, my preferred cut is an eye of round, have you or Phil found any particular cut better than others (in your opinions)?

    Thanks,

    • Collin:

      I would have to get back to you on the 8-hour thing. If you’re asking in nutritional terms, just about any beef cut is comparable any other from the same cow, considering that you’d have slightly different fat-protein ratios for each.

Leave a Reply