Pot Roast With Mashed Cauli-Turnip
Not only does this meal feel like a luxurious indulgence but it is so darn easy to make. Simply throw everything in the crockpot and leave overnight to enjoy meals the next day. Or make during the weekend and freeze meals for quick microwave meals during the week.
1 teaspoon olive oil
3 cloves garlic, chopped
1 pound chuck roast
16-20 ounces water
½ cup carrots, chopped
¾ cup mushrooms, sliced
½ cup asparagus, chopped
½ white onion, chopped
1 cup turnips, cubed
¾ cup cauliflower florets
1 teaspoon salt
Black pepper, to taste
1 teaspoon rosemary
Heat crockpot on high.
Once hot, add oil, minced garlic and chuck roast.
Allow to brown for approximately 10-15 minutes, turning as needed.
Once meat is browned on a few sides, add water.
Working around the meat, place sliced carrots, mushrooms, onion and asparagus on one side of the crockpot.
On the other side, place roughly cubed turnips and cauliflower florets.
Add salt, pepper and rosemary over the top.
When ready to serve, measure out your meat serving. Then measure out your starch serving from the turnips and cauliflower.
Mash to create a creamy side for your meat.
Measure out ¾ cup of the remaining vegetables.
Drizzle some of the gravy on your meat and mash.
Beware: Your house is going to smell amazing!