One-Pot Balsamic Grass-Fed Chuck Roast with Mashed Cauliflower

Yield 6

Author Madeline Bertarelli

Prep time

15 Min

Inactive time

4 Hour

Total time

4 H & 15 M

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One-Pot Balsamic Grass-Fed Chuck Roast with Mashed Cauliflower

This one-pot balsamic chuck roast with mashed cauliflower is comfort food redefined. Tender, juicy beef melts into a tangy balsamic-onion sauce, while creamy mashed cauliflower adds a light, velvety base. It’s simple, satisfying, and perfect for a weeknight when you want something that feels indulgent but keeps things balanced.

Ingredients

• 3 lbs grass-fed chuck roast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/3 cup balsamic vinegar
• 1 cup low-sodium beef broth
• 1 cup pearl onions (peeled)
• 4 cups cauliflower florets (fresh or frozen)
• 1 tbsp butter or olive oil (for mashing)
• Optional garnish: fresh parsley or thyme

Instructions

1. Season the Roast: Rub the chuck roast with salt, pepper, and smoked paprika. Place it in a large Dutch oven or oven-safe pot.
2. Add the Flavor Base: Pour in the balsamic vinegar and beef broth. Scatter the pearl onions around the roast. Cover with a lid.
3. Cook the Roast: Bake at 300°F (150°C) for 3-4 hours, or simmer on low heat on the stovetop for the same amount of time, until the meat is tender and easily shredded.
4. Cook the Cauliflower: About 30 minutes before the roast is done, add the cauliflower florets to the pot. Let them cook in the juices until soft.
5. Mash the Cauliflower: Remove the cooked cauliflower and mash it with butter or olive oil, seasoning with salt and pepper to taste.
6. Serve: Shred the roast and serve it over the mashed cauliflower with a spoonful of the balsamic-onion sauce.

Nutrition Facts

Calories

378

Carbs (grams)

13 g

Protein (grams)

38 g

Fat (grams)

20 g