Pot Roast With Cauliflower

• 2 1/2 pounds beef chuck trimmed and cut into 1 inch pieces
• 2 tablespoons all purpose flour
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 clove garlic sliced
• 1 teaspoon salt
• 1/4 cup red wine
• 3 cups beef stock
• 2 tablespoons beef demi glace
• 1 1/3 cups baby carrots sliced into 1/2 inch pieces
• 1 cup pearl onions frozen
• 2 cups baby potatoes halved
• 1 sprig fresh thyme
• 1 head cauliflower trimmed and quartered

1. Set KitchenAid(R) Multi-Cooker to Sear 450u0b0F and preheat.
2. Add oil to Cooking Pot and heat for 1 minute. Coat beef with evenly with flour,and sear in oil in batches for 3-4 minutes, turning until browned on all sides.
3. Add tomato paste, garlic and salt and stir until evenly coated.
4. Set Multi-Cooker to Manual with the temperature set to 300 u0b0F. Add wine and deglaze by gently scraping the bottom of cooking pot. Add beef stock and demi-glace* and stir well.
5. Add carrots, onions, potatoes and thyme. Cover and cook for 1-1/2 hours or until meat is fork tender. Add additional liquid if necessary.
6. Place cauliflower on top of meat, cook covered for an additional 8-10 minutes or until just tender. Serve immediately.

beef chuck, flour, olive oil, tomato paste, garlic, salt, red wine, beef stock, beef demi glace, baby carrots, pearl onions, potatoes, thyme, cauliflower

Taken from www.yummly.com/recipe/Pot-Roast-with-Cauliflower-2146019 (may not work)