Cooler weather has started to flirt with us here in Texas. So much in fact that I've reached the point where I've switched from iced decaf lattes to one hot in a cup. Pumpkins and mums will make their appearance on our porch this weekend. Dinner is becoming influenced by this seasonal change.
So I must tell you, this roast is everything y'all. Truth is, I've been making it nearly every week since February, even on the triple digit heat weeks - this year it hasn't been so seasonal for me due to my beef and mashed cauliflower cravings the past 35 weeks. This recipe made its initial appearance on my previous recipe blog more than three years ago but has changed a bit since then as I've continued to adapt it.
Many people will favor the crock pot version out of ease and I have those directions as well, however, I prefer to use my dutch oven for this. It takes a shorter amount of time, I find the roast to shred better, and it very well could be in my head, but I think the flavor is better. At some point, things made in the crockpot started to taste like "crock pot" - and I don't know how to describe that.
This meal is savory. It's swimming in flavor with a little tang, a little punch and a little heat. It is easily the only recipe you'll need again for making a roast. Give yourself about 30 minutes for prep and 2.5 hours to cook the roast if using a dutch oven, and same prep but 6ish hours with a crock pot. You'll need about 20-30 minutes to make the cauliflower mash, which is the last half hour of the roast cooking away.
I am not a huge fan of leftovers. Depending on what it is, I can reheat a meal one time, usually it has to be the following day for lunch. This gets even better in flavor with time. We made it on Tuesday night, I had it Wednesday for lunch and Thursday night for dinner again.
(Yields 6-8 servings)
- 2 tbsp. olive oil
- Garlic powder
- Salt and Pepper
- 2 lbs. Beef Chuck Roast, trimmed of fat and cut into 3 smaller sections (this will allow your beef to cook more evenly and shred better, faster)
- 3/4 cup beef broth
- 1 cup BBQ sauce of choice (our favorite is Austin's Own, medium)
- Optional: if you are using a mild BBQ sauce but want to turn up the heat a bit, add 1 tbsp of Sriracha!
- 1/2 cup sweet red chile sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1 cup celery, chopped
- 1 cup carrot, cut into 2 inch sticks
- 1 onion, chopped
For cauliflower mash
(Yields 4 servings)
- 1 large yellow or red potato, peeled and chopped into 1 inch cubes (waxy potatoes have less starch than Russets and they provide a creamier, smoother consistency. I like to use in my mashed cauliflower to help the texture)
- 2 cups cauliflower florets (don't use frozen, it'll make this very watery)
- 2 tbsp. butter
- Garlic powder
If using a dutch oven, set your oven to 325 degrees and allow to pre-heat. If using a crock pot, set to high heat.
Start by heating the olive oil in the dutch oven on medium-high heat. If using a crock pot for this meal, heat oil in a skillet. Season both sides of the beef with the garlic powder, salt and pepper, then place on the hot surface. Sear until ready to flip - when meat easily comes away from the heat surface. Sear all sides.
If using a dutch oven, add the beef broth at this time and scrape brown bits from the sear. Keep on medium-high heat. If using a crock pot, transfer the meat into the crock pot and add broth. Add the celery, carrot and onion to the pot. Whisk the other wet ingredients into a bowl and pour over top.
If using a dutch oven, place in the oven once 325 degrees is reached. Set timer for 2 hours and walk away. If using a crock pot, set time for 6 hours and walk away.
Once the timer goes off, it's time to make your mash. Set the timer for an additional 30 min, or just know your roast will be done once you finish this next part. If your roast has been in the oven, go ahead and remove to set on the stove, it'll continue to cook on its own.
For the mash, boil water and add potatoes first. They take a little longer to soften. Let boil for about 5-8 minutes on high, then add the cauliflower. Cook for 10 minutes, or until easily pierced by a fork, then drain. I prefer to use my large food processor to puree the potato and cauliflower but this would also work with an electric hand mixer. Add the butter, then season with garlic, paprika and salt to taste. I give a couple hearty shakes of each. Mix until consistency is smooth.
Remove each piece of meat from the roasting pot it has cooked in and shred, adding back to pot when complete. Mix everything around, sometimes I stir in a little extra BBQ sauce to thicken the juices if needed.
Plate by spooning cauliflower mash first, then topping with roast and veggies. Goes best with a cold glass of milk and Max loves a good batch of crescent rolls to accompany!