Slow Cooker Spanish Pot Roast with Mashed Cauliflower

Lunch / Dinner

Slow Cooker Spanish Pot Roast with Mashed Cauliflower

The flavors of Spain come through in every bite of this Spanish-inspired meal. And there’s no doubt about it, this is not your everyday, run-of-the-mill pot roast. Sure, it starts with a chuck roast, one of the best cuts of meat for slow cooking, but then you add sherry, thyme, olives, and anchovies. These ingredients, so reminiscent of Spanish cuisine, send this pot roast over-the-top. Anchovies have long been given a bad rap. Yes, they’re fishy and salty if used right out of the container. However, when used correctly they turn into that secret ingredient that really makes a recipe pop.

Shake up the traditional pot roast a bit more with a side of mashed cauliflower. It’s similar in look and texture to mashed potatoes. High in nutrients and low in carbs, it’s a tasty and nutrish-ish dish.


6 servings

Total Time

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Combine granulated garlic, pepper, dried thyme, and salt. Pat rub on all sides of roast. Add carrots, onions, and thyme sprigs to a 4- to 6-qt. slow cooker.

Heat oil in a sauté pan over medium-high. Brown roast on all sides, about 10 minutes total. Transfer roast to slow cooker.

Add anchovies and garlic to pan and cook until fragrant, 12 minutes. Deglaze pan with sherry; bring to a simmer, then pour over roast.

Cover slow cooker and cook roast until fork-tender on high setting, 4–5 hours or low setting, 7–8 hours. Transfer roast and vegetables to a plate. Strain braising liquid through a sieve; discard solids. Heat braising liquid in a saucepan.

Whisk together cold water and cornstarch until smooth, then whisk into liquid in saucepan. Bring sauce to a simmer, stirring occasionally, until slightly thickened. Serve roast and vegetables with sauce.

For the Mashed Cauliflower

Steam cauliflower and garlic in a steamer basket set over a pot of boiling water until softened, 810 minutes.

Purée cauliflower mixture in a food processor, scraping down sides as needed; transfer to a bowl.

Stir olives and butter into cauliflower purée; season with salt and pepper, then top with chives.


To amp up the flavor of the roast, press the spice mixture onto all sides of the meat.


Stir the anchovies in the pan, breaking them up, then simmer in the sherry until they dissolve.

Nutritional Facts

Nutritional Facts

Per serving (pot roast only)

Calories: 582

% Daily Value*

Total Fat 34g 52%

Saturated Fat 12g 60%

Cholesterol 148mg 49%

Sodium 790mg 32%

Carbs 13g 4%

Fiber 3g 12%

Protein 47g

*Percent Daily Values are based on a 2,000 calorie diet.

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