This is the ultimate comfort food recipe.

If you were afraid to cook Paleo or Whole30 for guests, this recipe should remove those fears. The pot roast is full of flavor and tender, while the mashed cauliflower is creamy and has a whipped texture that is only matched by its wonderful buttery taste. Prepare to entertain and eat clean!

My classic beef pot roast with creamy mashed cauliflower.

Pot Roast Ingredients:
2.5 pound beef roast
3-5 full sized carrots, sliced how you like them
1 full onion chopped
1 32oz organic no sugar added beef stock (purchase or make your own)
1 tbsp thyme
1 tsp salt

1 tsp black pepper
2 tsp chopped garlic
1 cup of water
1 tsp olive oil
2 tsp tapioca or arrowroot powder
2 tsp warm water

Pot Roast Directions:
In a heavy bottom large pot sear the pot roast on each side with high heat in the olive oil.

Add onion, stock, water, and herbs. Cover and allow to simmer for about three hours (yes, hours). Turn the roast every hour.

Remove the roast from the pot and allow to rest for ten minutes. After resting, slice the roast and leave out.

While the roast rests, add the sliced carrots to the pot. Allow the carrots to be fully covered by the beef stock in the pot for 20 minutes.

Mix the tapioca/arrowroot powder with equal parts warm water and add to the pot. Stir well. This will thicken the beef juices into a gravy.

Add the now sliced roast to the pot and allow to heat thoroughly for an additional ten minutes.

Mashed Cauliflower Ingredients:
1 full head of cauliflower
1 tbsp ghee/clarified butter
1 tsp salt
1 tsp black pepper

Mashed Cauliflower Directions:
Steam the cauliflower until fork tender.

Place steamed cauliflower in a food processor with 1tbsp of ghee, 1tsp salt and pepper.

Blend it well for about 3 minutes, until there are no lumps and the mixture is smooth.

Taste test and salt/pepper further to your liking. Note: If you re-season the mixture for flavor, process for an additional 15 seconds to ensure the herbs mix thoroughly.