So for the first taste of Fall I would like to introduce the Fiance's favorite fall dish: vegetable beef pot roast. I have been cooking up this recipe for the past couple of years, and he was asking for it while we were grocery shopping last week. This dish comes from the collection of my mother's recipes. When I first started making this meal I would strictly follow her measurements and duplicate her exact recipe. To give this meal a healthier twist I added some extra veggies, left out the cream of mushroom soup, and serve it over mashed cauliflower instead of mashed potatoes or rice.
Pot Roast Ingredients:
- Boneless round roast- 2 lbs
- Chopped carrots- 2 cups
- Chopped celery- 1 1/2 cups
- Baby bella mushrooms- 1 cup
- French onion dry soup mix- 2 packets
- Coke- just enough to submerge the roast in
- One head of cauliflower- chopped
- Olive oil- 1 1/2 tbsp
- Salt and pepper (to taste)
- Chopped garlic- 2 tbsp
- Margarine, melted- 1tbsp
- Milk (for consistency)
Preheat the oven to 350. Begin by chopping the cauliflower into florets, and place them in a shallow baking pan lined with foil. Lightly drizzle with olive oil, and roast for 20 minutes- stirring once after 10 minutes. The cauliflower is done when it can easily be pierced with a fork. Next, combine the cauliflower, salt, pepper, garlic, melted margarine and at first, about 2 tbsp of milk to the food processor. Pulse until blended smoothly. To reach a similar consistency of mashed potatoes, you may have to add more milk as you go.
The best part of this recipe, is when you come home from a long day your house smells amazing!
Serve and enjoy!