07/22/2026
chuck roast with potato cauliflower mash & rainbow carrots with hot honey🥕
i adore making chuck roast bc the oven does all the work, and it turns out amazing every single time!!
ingredients
3 lb chuck roast
1 tbsp olive oil
2 cups bone broth (i used brodo - their broths are so delicious)
1 lb yukon gold potatoes, peeled
1 large head cauliflower, cut into florets
2 - 3 tbsp butter
1/2 cup milk
1/4 cup pecorino romano (or parm)
salt & pepper
1 bunch rainbow carrots
1 tbsp olive oil
garlic powder
salt & pepper
hot honey
green onions, sliced
instructions
pat the chuck roast dry and generously season both sides with salt and pepper. heat olive oil in a dutch oven over medium-high heat. sear the meat until extra browned on both sides. pour in the bone broth, cover, and bake for 3 hours at 350 degrees or until the roast easily falls apart with a fork. i usually do 1 hr per pound.
bring a large pot of salted water to a boil. add the potatoes and cauliflower and cook until fork tender, about 15 - 20 minutes. drain well and return everything to the pot. add the butter, milk, parmesan, salt, and pepper, then mash until smooth and creamy. eyeball it - if it’s too thick, just add a little more milk at a time.
preheat the oven to 425. toss the rainbow carrots with the olive oil, garlic powder, salt, and pepper. roast for 20–25 minutes. finish with a drizzle of hot honey.
spread the potato cauliflower mash onto a plate, add the rainbow carrots, top with the shredded chuck roast, spoon some of the cooking juices over the top, and garnish with sliced green onions. enjoy!!!!
