Can I use pork shoulder instead of chuck roast?

Yes, pork shoulder can replace the chuck roast; it has more intramuscular fat so it becomes even richer after braising, but it will render differently and may shred rather than slice. Adjust cooking time by checking for fork-tenderness, since pork shoulder can reach tenderness earlier or later depending on size.

What can I use instead of grated parmesan cheese in the purée?

Use pecorino romano in place of grated parmesan cheese for a sharper, saltier finish that also helps bind the purée; the texture will remain similar but the flavor will turn more assertively savory. Reduce added salt slightly when using pecorino romano because it is saltier than parmesan.

The roast is not fork-tender after the stated cook time, what should I do?

Continue cooking the roast in the covered oven until a fork slides in easily, checking every 20 to 30 minutes. If the braising liquid is evaporating too quickly, add a small amount of beef stock to keep the meat partially submerged while it finishes.

My pan sauce is too thin or too salty, how can I fix it?

If the sauce is too thin, simmer it briefly, whisking in a small piece of unsalted butter to enrich and slightly thicken it; if it is too salty, add a splash of water and a little extra unsalted butter or a small spoon of prepared mustard to balance the seasoning.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

TwentyGrams › Recipes › Slow-Braised Chuck Roast with Parmesan Cauliflower Purée and Brussels Sprouts with Crispy Bacon

Slow-Braised Chuck Roast with Parmesan Cauliflower Purée and Brussels Sprouts with Crispy Bacon

4 servings · 5 g net carbs

5g Net carbs 83.5g Fat 68.1g Protein 1038.4 kcal

5g Net carbs · 83.5g Fat · 68.1g Protein · 1038.4 kcal

Slow-Braised Chuck Roast with Parmesan Cauliflower Purée and Brussels Sprouts with Crispy Bacon

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 30 min · cook 2 hr · total 2 hr 30 min · difficulty hard

Seared then slow-braised chuck roast is cooked with beef stock, prepared mustard and thyme until fork-tender. It is served alongside a creamy cauliflower purée made with heavy cream and grated parmesan cheese and sautéed brussels sprouts finished with crisp bacon. The braising liquid is reduced into a mustard-forward pan sauce finished with unsalted butter. The cauliflower purée is emulsified with heavy cream and grated parmesan to a glossy, spoonable texture.

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Ingredients

chuck roastBeef, Chuck, roast, boneless, choice, raw

1200 g
olive oil

20 ml
unsalted butterButter, Without salt

60 g
baconBacon, For use on a sandwich

80 g
cauliflowerCauliflower, Raw

90 g
grated parmesan cheeseCheese, Parmesan, dry grated

30 g
heavy creamCream, Heavy

40 ml
brussels sproutsBrussels sprouts, Raw

50 g
garlicGarlic, Raw

8 g
shallotShallots, Raw

15 g
prepared mustardMustard, Prepared, yellow

20 g
beef stockSoup, Stock, beef, home-prepared

200 g
bay leavesSpices, Bay leaf

2 g
thyme

4 g
saltSalt, Table
6 g
black pepperSpices, Pepper, black

2 g
parsley

6 g

Equipment

ovenproof Dutch oven
12-inch skillet

Method

Preheat the oven to 160°C (325°F).
Pat the chuck roast dry and season both sides with salt and black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering, then brown the roast well on all sides to develop a deep crust.
Transfer the seared roast to an ovenproof Dutch oven and add beef stock, prepared mustard, bay leaves, thyme, and roughly chopped shallot and garlic to the pot. Bring the liquid to a gentle simmer on the stovetop.
Cover the Dutch oven and braise in the preheated oven for 120 minutes, or until the meat is fork-tender.
While the roast finishes, trim and halve the brussels sprouts and render the bacon in a skillet over medium heat until crisp; remove the bacon and keep the fat in the pan.
Sauté the brussels sprouts in the reserved bacon fat over medium heat until browned at the edges and tender, then toss with crumbled bacon and chopped parsley; keep warm.
Steam or simmer the cauliflower until very tender, drain thoroughly and transfer to a blender or food mill with heavy cream and grated parmesan cheese; purée until smooth and season with salt and black pepper.
When the roast is done, remove it to a cutting board and skim any excess fat from the braising liquid. Place the Dutch oven over medium heat and reduce the liquid until it coats the back of a spoon, whisking in unsalted butter and a little prepared mustard to finish a glossy pan sauce.
Slice or pull the roast as desired and serve with a generous spoonful of cauliflower purée and a portion of the sautéed brussels sprouts, spooning the mustard pan sauce over the meat.

Tips

Pro tip

Dry the meat surface thoroughly before searing to ensure a deep brown crust.
Reserve some bacon fat to sauté the brussels sprouts for extra savory depth.
Bring the cauliflower to a gentle simmer and drain well before puréeing to avoid a watery mash.

Frequently asked questions

Can I use pork shoulder instead of chuck roast?: Yes, pork shoulder can replace the chuck roast; it has more intramuscular fat so it becomes even richer after braising, but it will render differently and may shred rather than slice. Adjust cooking time by checking for fork-tenderness, since pork shoulder can reach tenderness earlier or later depending on size.
What can I use instead of grated parmesan cheese in the purée?: Use pecorino romano in place of grated parmesan cheese for a sharper, saltier finish that also helps bind the purée; the texture will remain similar but the flavor will turn more assertively savory. Reduce added salt slightly when using pecorino romano because it is saltier than parmesan.
The roast is not fork-tender after the stated cook time, what should I do?: Continue cooking the roast in the covered oven until a fork slides in easily, checking every 20 to 30 minutes. If the braising liquid is evaporating too quickly, add a small amount of beef stock to keep the meat partially submerged while it finishes.
My pan sauce is too thin or too salty, how can I fix it?: If the sauce is too thin, simmer it briefly, whisking in a small piece of unsalted butter to enrich and slightly thicken it; if it is too salty, add a splash of water and a little extra unsalted butter or a small spoon of prepared mustard to balance the seasoning.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

5 gNet carbs

68.1 gProtein

83.5 gFat

1.8 gFiber

1038.4Calories

Electrolytes

Na1361 mgSodium

K1235 mgPotassium

Mg79 mgMagnesium

Minerals

Calcium: 130 mg
Iron: 7.57 mg
Magnesium: 79 mg
Phosphorus: 639 mg
Potassium: 1235 mg
Zinc: 17.56 mg
Copper: 0.253 mg
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): —
Riboflavin (B2): —
Niacin (B3): —
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: —

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

457.9 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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