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"fireside" roast + mashed cauliflower

A hearty roast braised in a mushroom and red wine sauce.
Prep Time25 mins
Cook Time4 hrs
Total Time4 hrs 25 mins
Course: Main
Cuisine: Paleo
Servings: 6
Author: the whole smiths


  • 3-4 lb cross cut roast
  • 2 Tbsp. favorite cooking oil i.e. ghee, butter.. bacon grease?!?
  • 1 lb. crimini mushrooms quartered
  • 6 oz. shitake mushrooms halved
  • 2 portobello mushrooms cut into chunks
  • 2 red onions quartered and halved
  • 1 sweet onion quartered and halved
  • 5 cloves of garlic smashed
  • 2 sprigs of rosemary
  • 4 C. beef broth
  • 1 C. red wine such as a Cab or bordeaux
  • salt + pepper
  • 2 heads of cauliflower
  • 2 Tbsp butter or ghee


  • Preheat oven to 285*
  • In a large dutch oven heat oil on medium high
  • Pat roast dry and season well with salt and pepper all over
  • Once oil is hot, sear roast on each side for 3-4 minutes until a brown crust is formed
  • Once each side is seared and browned remove roast from dutch oven
  • Add onions, mushrooms, garlic and rosemary to the dutch oven, give a little stir to combine all ingredients
  • Place roast back into dutch oven atop of other ingredients
  • Pour beef broth and wine in as well
  • Roast in oven for 1 hour uncovered
  • After one hour cover and continue to cook for an additional 3 hours
  • Roast should be fork tender and break apart easily when done
  • For mashed cauliflower, cut head of cauliflower into pieces and steam until soft
  • In high powered blender or food processor and cauliflower and butter, process until smooth and salt to taste
  • Cut roast against the grain and serve with mushroom sauce atop of cauliflower