Chuck Roast with Lemon Roasted Cauliflower

Using a slow cooker is absolutely essential to my lifestyle. It allows me to buy super cheap cuts of meat like chuck roast and slow cook them to perfection (saving money).

But it also creates incredible dinners with only 15-minutes of work… as long as I plan ahead.

One of my favorites is this chuck roast with lemon roasted cauliflower, and trust me – you’ll want to make this tomorrow:

Chuck Roast with Lemon Roasted Cauliflower

• 4 Lbs Beef Chuck Roast
• 2 Sweet Onions
• 1 Head of Cauliflower
• 1 Fresh Lemon
• 2 Fresh Garlic Cloves
• Spices: Black Pepper, Sea Salt, Paprika, Parsley
• Olive Oil

The Roast…

When you get up in the morning, dry rub sea salt, parsley, paprika, and black pepper on all sides of the chuck roast and add it to the slow cooker. Slice up the onions and add them in on top of the roast.  Then, drizzle 1 cup of olive oil around the roast and set the slow cooker on low for 8 hours. No water is necessary.

After eight hours, shred the roast apart with a fork and knife so it gets mixed in with the gravy that formed at the bottom, and finish it off for one more hour in the slow cooker – this time on high.

The Cauliflower…

Preheat the oven to 400°F and break up the florets from a head of cauliflower and spread them out on a baking dish. In a separate bowl, combine the juice of one lemon, a 1/2 cup of olive oil, black pepper, sea salt, and 2 cloves of garlic (finely chopped) and drizzle it evenly across the florets. Bake them for about 25 minutes until the florets start to brown – AMAZING!

NOTE: If you’re a beginner and still having gut symptoms, lose the onion and replace it with another veggie that you can tolerate, even carrots would work.

P.S. – Leave any cool modifications you try in the comments below. Experiment away!