Crockpot Beef and Vegetables Over Cauliflower Mash
This Crockpot Beef and Vegetables Over Cauliflower Mash recipe is one of my easy go-to weeknight meals when I need something healthy for the family.
Servings: 4 Servings
Calories: 460kcal
Ingredients
- 1½ lbs Beef Chuck Roast cut into 2-inch sized cubes
- 3 Carrots peeled and chopped
- 1 Onion peeled and diced
- 2 cups Beef Broth
- 2 tablespoons Tomato Paste
- 1/4 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 4 cups Cauliflower
- 1/4 cup Milk
- 2 cups Frozen Peas
Instructions
- Combine the Beef, Carrots, Onion, Tomato Paste, Flour, Spices, Salt, and Pepper in your crockpot. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
- Just before you’re ready to turn your crockpot off add in the peas and stir. Cook for an additional 3 to 5 minutes.
- With about 30 minutes left in the cooking process begin to prepare the Cauliflower Mash. Chop up the cauliflower into small chunks, removing the green stems at the bottom.
- Place in a large pot and cover with water. Bring the water to a boil and look cook for about 20 minutes or until the cauliflower has softened.
- Using a slotted spoon scoop out the cauliflower and place it into a blender. Pour the milk into the blender and blend until smooth. Season with additional Salt and Pepper.
- Place the Cauliflower Mash in the bottom of your serving bowl and spoon the Beef mixture on top.
Notes
To make dairy-free use a non-dairy or plant-based milk.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 28g | Protein: 42g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 1013mg | Potassium: 1393mg | Fiber: 8g | Sugar: 11g | Vitamin A: 8404IU | Vitamin C: 84mg | Calcium: 118mg | Iron: 6mg