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Robin Ward

Barbacoa Chuck Roast Over Saffron Cauliflower Mash (Low-Carb, High Flavor)

Smoky, spicy barbacoa beef with rich chipotle flavor over silky saffron cauliflower mash—leftovers shine in craveable tacos or cheesy quesadillas.
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Prep Time 20 minutes
Cook Time 3 hours
Course: #maincourse, dinner
Cuisine: #Latin-American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For The Chuck Roast Rub:
  • 1 Tbsp smoked paprika or chipotle powder (I use chipotle powder for bold, smoky heat.)
  • 1 Tbsp onion powder
  • 1 Tbsp ground cumin
  • 2 Tbsp dried thyme
  • kosher salt, to taste (I used ½ teaspoon to balance the seasoning, as the beef broth was already salted.
  • freshly ground black pepper, to taste (I used ¼ teaspoon and recommend adjusting the seasoning just before serving if needed.)
  • 3 to 5 lb beef chuck roast
  • 2 Tbsp cooking oil such as olive oil or beef tallow
  • 1 medium yellow onion, minced
  • 8 garlic cloves, minced
  • 2-3 chipotle peppers in adobo sauce, chopped (I used three for a bold, spicy flavor in a 4.75-pound roast and two for a 3-pound roast.)
  • 3 Tbsp tomato paste
  • 2-3 cups beef broth* (Adjust amount according to size of roast.)
  • ⅓ cup white wine (optional)
For The Saffron Cauliflower Mash:
  • 2 lbs. cauliflower florets (Fresh is best, but frozen works too—just cook it a little less!)
  • 1 (2 Tbsp) oz unsalted butter cut into ½-inch cubes
  • 2 Tbsp heavy cream (Alternatively, you can use half-and-half.
  • kosher salt and freshly ground black pepper
  • 1 Tbsp chopped fresh cilantro or parsley for garnish (optional)

Equipment

  • Dutch oven (Or slow cooker. See blog post for adjusted instructions.)

Method
 

For The Chuck Roast
  1. To season your chuck roast, first mix smoked paprika (or chipotle powder), onion powder, cumin, thyme, salt, and pepper in a small bowl. Stir well to blend the flavors. Next, cut the roast into 3 or 4 large pieces to ensure even cooking. Then, coat all sides of the meat with the spice mixture, pressing gently so the seasoning sticks.
  2. Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Once the oil is hot, place the beef in the pot and let it cook for about 2 minutes on each side until it turns brown. This helps lock in flavor and gives the meat a nice crust. After searing, carefully remove the beef and set it aside on a plate so it's ready for the next step in cooking.
  3. In the same pot where you cooked the beef, add the chopped onion, minced garlic, and the last tablespoon of oil. Stir everything together and let it cook over medium heat until the onion becomes soft and slightly golden. Next, add the chipotles in adobo and tomato paste, mixing well. Let it cook for another 1 to 2 minutes to blend the flavors.
  4. Add the beef broth and stir to fully dissolve the tomato paste. Bring the sauce to a boil and then turn off the heat.
  5. Add the meat back into the pot. The roast should be submerged at least halfway. Cover the pot with the lid and roast the beef in the oven for 2 hours first. At the 2-hour mark, add the white wine (if using). Cover again to continue cooking for another 30 minutes. At the 2½-hour mark, remove from the oven and break the meat into smaller chunks or shreds with a fork. With the lid back on, return the pot to the oven for another 20 to 30 minutes. In total, the meat should cook for about 3 hours.
For the saffron cauliflower mash
  1. While the meat is cooking, fill a large pot with water, add some salt, and bring it to a boil. If you're steaming the cauliflower instead of boiling it, skip the salt. Add the cauliflower florets to the pot and let them cook until they become just soft but not mushy, which takes about 15 to 20 minutes.
  2. Remove from the water and allow to drain for 5 minutes.
  3. In a medium bowl, mash the florets into a paste with a potato masher, fork or immersion blender. Add the butter cubes and whisk the paste until the cubes melt.
  4. Whisk in saffron and cream gradually until blended for about 1 minute. Adjust the cream as needed, then season with salt and pepper.
  5. Spread the cauliflower mash onto a serving plate, then add some chuck roast pieces on top. Drizzle with a few tablespoons of sauce, garnish with cilantro, and serve immediately.

Notes

I used Better Than Bouillon Beef Base and adjusted the broth quantity based on the meat's weight. This bouillon is very handy and keeps in the refrigerator for a very long time.