2 lb Chuck Roast
Handful mushrooms (a carton is fine)
1 Can Coconut Milk
1 TBSP Onion Powder
1/2 TBSP White Pepper
2 cups Beef Broth
1/8 cup chopped onions (dehydrated or fresh)
Head of Cauliflower (chunked)
Salt and Pepper to taste
Brown roast on the stove top over med-high heat.
Place the roast in the crock pot. Blend beef broth, coconut milk, mushrooms, and spices in a blender or processor.
Place liquefied mushroom blend into the crock pot.
Lightly stir to mix ingredients. Cook on LOW for 6-8 hours (don’t peek!)
When meat is done, boil or steam chunked cauliflower on the stove.
You could always “rive” the cauliflower as well, but I prefer the chunky dishes! Add cauliflower to the dish and serve!
If liquid is not think enough for your liking, you can easily boil it down right before serving it. Use the stove top and boil the liquid for a few minutes until a thicker consistency is reached. Add water or broth if sauce is too thick.