Paleo Slow-Cooked Italian Pot Roast Recipe with Cauliflower Mash

I was so excited my friend sent this one to our group text last week! This recipe was absolutely perfect for meal prep on super bowl Sunday. I prepped and put the roast in the crockpot around noon and let it slow cook for 8 hours while I watched the football game. My friends also convinced me to pair this with a cauliflower mash, which I'm glad they did because this meal turned out tasting delicious. For the mash I just steamed about 2lbs of cauliflower and threw it in the food processor once it was done. I added a tiny bit of coconut milk (the thick part at the top of the can), salt, and garlic powder and that was it. Really simple and fast side. I was really pleased with how this meal turned out! I'm also super thankful for friends who make delicious healthy food and share their recipes :)
...so if you ever have any successful and yummy recipes that you haven't seen me post about, send my way!
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​Paleo Slow-Cooked Italian Pot Roast Recipe
Ingredients:

• 1 (8 oz) package sliced mushrooms
• 1 large onion, diced
• 2 - 2 1/2 lbs. boneless chuck roast, trimmed
• 1 tsp. pepper
• 1 tsp. salt
• 3 Tbsp. olive oil
• 3 cloves garlic
• 2/3 cup beef broth
• 3 Tbsp. tomato paste
• 1/4 cup fresh parsley, chopped (half for cooking, and the other half as a garnish)
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. drid oregano
• 1/2 tsp. granulated onion
• 1/4 tsp. red pepper flakes

Directions:

1. Sprinkle trimmed roast with the pepper and salt
2. In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!)
3. Moving to the slow cooker, add in the diced onion, garlic cloves and mushrooms, then place the browned roast on top
4. Pour the beef broth and tomato sauce over the roast
5. Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish)
6. Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it's ready
7. Serve over mashed sweet potatoes or cauliflower rice if desired
8. Garnish dish with remaining chopped parsley

Original recipe found here