they call it pot roast, but i don't feel high at all

i'm supposed to be avoiding animal proteins because of my dang ole kidneys but i felt like i would die if i didn't have beef, so i decided to make pot roast.  also, i'm trying to perfect these mashed "potatoes" and this time i tried with jalapenos and cheddar.  everything turned out great.  cook time + prep time 3hrs, yields six servings, 3.56 net carbs per serving.

ingredients:

8 cups beef broth
2 cups red wine
2 lb beef - cubed chuck stew meat
0.5 yellow onion - chopped
1 tbsp garlic - minced
0.6 cup heavy cream
1 portobello mushroom - thinly sliced
2 tbsp worcestershire sauce
1 tbsp oregano
2 tbsp italian seasoning
1 tbsp crushed red pepper
1 tbsp safflower oil
1 stick of salted butter at room temp
1 head cauliflower - chopped
1 cup cheddar cheese - shredded
1 cup pickled jalapenos - strained

• in heavy bottomed stock pot or your totally awesome dutch oven, cook garlic and onion over medium-high heat in safflower oil until translucent.  add mushrooms, beef, all seasonings, worcestershire sauce and stir well.  add broth and red wine, cover and cook for ~2.5 hours.  when the meat is fork tender and the broth has cooked down, add a third of a cup of heavy cream to beef to make a delicious gravy.
• meanwhile make your mashed potatoes.  follow these same instructions, but when you put it all in the food processor/blender, also add the cheddar and jalapenos.  serve hot, with a bit of beef over some potatoes!

the beef was crazy tender and creamy and the "potatoes" were just a hint of spicy and super creamy and cheesy.  its like you wouldn't know that it was jalapeno cheddar unless someone told you.

****i just realized i already have a pot roast post.  this one's better, i promise.****