Step 1
Rub the roast all over with salt and pepper.

Step 2
Heat the oil in a large dutch over medium high heat. Brown the roast on all sides and remove from the heat. Place the roast, along with the remainder of the ingredients (minus the parsley) into a 6 quart slow cooker. Cook, covered, on low for 8-10 hours or until the meat is tender. Remove the roast and veggies from the slow cooker and shred the meat. Pour the gravy mixture into a pitcher, give it a good stir and let it stand for about 10 minutes. Use a spoon to scrape off the fat that rises to the top. Keep the gravy to the side.

Step 3
When the roast is almost done cooking prepare the cauliflower purée. Bring a large pot of water to a boil. Add the cauliflower florets and cook until tender, about 8-10 minutes. Use a slotted spoon to transfer the cauliflower to a high speed blender. Measure out about 1/2 cup of the cooking liquid and add that to the blender along with the butter, salt and pepper. Blend on the highest setting until completely smooth and creamy. Add more liquid to thin as needed. Tate test and adjust seasonings as needed.

Step 4
Serve the cauliflower purée with the shredded meat and veggies. Drizzle with the reserved gravy/sauce and sprinkle everything with minced parsley. Enjoy warm or at room temperature.

Notes

• If you don’t have a slow cooker, you can easily roast this in the oven for a few hours. Just note that cooking times will vary.
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.