Beef Roast with Mushrooms and Cauliflower Puree Recipe

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A Foolproof Guide To Understanding And Cooking With All Kinds of Cuts

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.

Ingredients

1/2 teaspoon black pepper
Season with salt and pepper to taste
1 cup beef broth
1/4 cup heavy cream
4 cloves garlic, minced
1 beef chuck roast (3 pounds)
1 teaspoon salt
1 head cauliflower, chopped
1 onion, chopped
sliced mushrooms, 8 oz
2 tbsp olive oil
1/4 cup grated parmesan cheese

Time Needed

Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 50 minutes

Instructions

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.