This is a recipe that I can't wait to share! When you have something that you just loved to make and eat, it's really fun to run and tell everyone about it in hopes that they can then enjoy it like you did. Mr. Max and I have simply not been very creative with meals lately. We've had a lot of repeats or easy meals like salads, or simple fish and chicken breasts with roasted veggies. Blame that partially on a whirlwind event schedule and needing the ease, and maybe partially on trying to eat very basic because of the wedding that is approaching.
I can't say that I've been a dieting bride necessarily. I know how to eat well and I know what's good and what is not so good for me. I've just become a little more diligent on those what's good with more veggies and protein, and really strict on the consumption of the not so good like unneeded sugars, excess carbs or salty foods.
Well.... all that is fine and great but sometimes you just need some comfort food! Feeling slightly under the weather and having just one of those weeks, I decided that a pot roast seemed appropriate because it gave me a perfect reason to make a cauliflower and potato puree - mmm potatoes! Pinspired by the fabulous Plain Chicken blog, I used this for reference but made my own version based on what I had in the fridge.
Nutritional facts can be found here, and they were surprisingly not as bad as I thought; this is 8 WW points per serving.
Recipe yields six servings
- 2 lb rump roast, trimmed (rump is leaner than chuck roast)
- Garlic salt to taste
- Pepper to taste
- 1 cup chili sauce
- 1/4 cup apple cider vinegar
- 2 tbsp. BBQ sauce (I used our favorite, Austin's Own, Medium Heat)
- 2 tbsp. Worcestershire sauce
- 1 tbsp. Sriracha
- 2 cups carrots
- 1 cup celery (optional)
- 1/2 cup water (optional)
Once mixed, pour the sauce over the contents in the crock pot, put the top on and walk away. If you are cooking for over 6 hours, cook on low-medium heat. If you are cooking for under 6 hours, cook on high heat.
When you come back, test the roast to see if it falls apart at the touch and move the contents around to get everything a little saucy.
When the roast is ready, scoop the meat and veggies into a bowl, top with some extra sauce and serve!
Served with cauliflower-potato mash
Kate's Easy Cauliflower-Potato Mash
Boil 1 large Yukon gold potato, cut in on inch cubes
and 2 cups of cauliflower florets.
When soft, drain and add 1/4 cup plain greek yogurt,
with 1 tsp. garlic powder and 1 tsp. butter.
Use electric beaters to mash until smooth and creamy