Beef Roast with Mashed Cauliflower
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Beef Roast with Mashed Cauliflower

This healthy and delicious beef roast is cooked in the slow cooker and then topped with mashed cauliflower.
Prep Time30 mins
Cook Time8 hrs


  • 2.5 lb beef roast
  • 2 cups beef broth
  • 1 tbsp black pepper
  • 1 tsp salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cloves of minced garlic
  • ½ tbsp dried oregano
  • 3 tbsp butter
  • ¼ cup corn starch
  • 2 bags of frozen riced cauliflower
  • 3 ½ cups water


  • Mix together black pepper, salt, onion powder, garlic powder, and dried oregano in a small spice bowl. Rub the beef roast with the prepared spice mixture until thoroughly coated.
  • Place the beef roast in a crock pot or slow cooker. Add beef broth and mix in the minced garlic. Place 1 tbsp of butter on top of the beef roast. Cover and cook on low for approximately 8 hours or until cooked to your liking. Shred the beef once finished cooking and place back into the crock pot on the warm setting.
  • Once beef roast is cooked, scoop out the liquid in the crock pot and put into a medium sized saucepan. Bring to a slow boil. Dissolve cornstarch in about a ½ cup of COLD water. Add to saucepan and whisk until it starts to thicken, then bring the gravy down to a simmer.
  • Add frozen cauliflower to a deep skillet with remaining 2 tbsp of butter. Sautee on medium heat, until cauliflower softens. Add approximately 2-3 cups of water, until it stands just above the cauliflower in the skilled. Cover and boil for about 15 minutes.
  • Using a ladle, scoop out as much water from the cauliflower that you can, reserving approximately ½ a cup in a bowl. Put cauliflower into a large mixing bowl and use a hand mixer or emulsifier to mix cauliflower until mashed and smooth, adding in the reserved liquid from the cauliflower pot until desired consistency is met.
  • Serve shredded beef over the mashed cauliflower, followed by a topping of gravy.