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Beef Roast with Mushrooms and Cauliflower Puree Recipe
This comforting and delicious beef roast with mushrooms and cauliflower puree is ideal for a cosy night in. Slow-roasted with mushrooms and onions until tender, the beef is served with a creamy cauliflower puree. The mushroom gravy gives the dish a savoury depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 2 hours, 50 minutes
- Preheat the oven to 350°F.
- Season the beef roast with salt and pepper to taste.
- In a large oven-safe Dutch oven, heat the olive oil over medium-high heat.
- Cook until the beef roast is browned on all sides.
- Remove and set aside the beef roast.
- Cook until the onion is softened in the Dutch oven.
- Cook until the mushrooms are tender, then add the garlic.
- Bring the beef broth to a simmer.
- Cover the Dutch oven with a lid and return the beef roast to it.
- Roast the Dutch oven for 2 to 2 1/2 hours, or until the beef is tender.
- Prepare the cauliflower puree while the beef is roasting.
- In a large pot of salted boiling water, add the chopped cauliflower.
- Cook, stirring occasionally, for 10-12 minutes, or until the cauliflower is tender.
- Return the cauliflower to the pot.
- Puree the heavy cream and butter in the pot with an immersion blender until smooth.
- Season with salt and pepper to taste after adding the Parmesan cheese.
- Beef roast should be served with mushroom gravy and cauliflower puree.
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