Pot Roast with Cauliflower

Pot Roast with Cauliflower


2 1/2 pounds chuck (trimmed and cut into 1 inch pieces)
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons tomato paste
1 clove garlic (sliced)
1 teaspoon salt
1/4 cup red wine
3 cups beef stock
2 tablespoons beef demi-glace
1 1/3 cups baby carrots (sliced into 1/2 inch pieces)
1 cup pearl onions (frozen)
2 cups baby potatoes (halved)
1 sprig fresh thyme
1 head cauliflower (trimmed and quartered)


1Set KitchenAid® Multi-Cooker to Sear 450ºF and preheat.
2Add oil to Cooking Pot and heat for 1 minute. Coat beef with evenly with flour,and sear in oil in batches for 3-4 minutes, turning until browned on all sides.
3Add tomato paste, garlic and salt and stir until evenly coated.
4Set Multi-Cooker to Manual with the temperature set to 300 ºF. Add wine and deglaze by gently scraping the bottom of cooking pot. Add beef stock and demi-glace* and stir well.
5Add carrots, onions, potatoes and thyme. Cover and cook for 1-1/2 hours or until meat is fork tender. Add additional liquid if necessary.
6Place cauliflower on top of meat, cook covered for an additional 8-10 minutes or until just tender. Serve immediately.
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