2 pounds pot roast
4 cloves garlic, cut in 1/2
1 medium onion, sliced
1 cup carrots, sliced (or baby carrots)
1/2 cup celery, sliced
1/4 cup balsamic vinegar
2 cups beef broth
1/2 cup heavy cream
1 head cauliflower, steamed and hot
2 cups shredded mozzarella
Salt pot roast and let sit at room temp for an hour (if possible). Slit 8 holes in the roast using a small knife and insert 1/2 clove garlic in each slit. Heat oven to 350. On a stove top, heat a Dutch oven. Add oil and heat until shimmers. Season beef and sear until brown on both sides, about 5 minutes each.
Remove meat from Dutch oven. Add onions, carrots and celery to the Dutch oven and sauté until onions are just soft and starting to brown. Add balsamic vinegar and scrape all the beef fond from the pan. Place the roast on top of the veggies and add enough stock until the liquid is about half way up the side of the roast. Cover and cook 2 1/2 hours or until meat is tender.
In a food processor, make mashed cauliflower by blending cauliflower, cream, butter and season to taste. Hold until meat is done. If you do this ahead of time, you can reheat before adding to the casserole.
When meat is done, move the meat to a cutting board and let rest. Heat the liquid and veggies and add cream. Taste for seasoning and adjust as needed. Pour into a bowl and reserve.
Shred the meat into bite sized pieces. It should shred easily.
Add the mashed cauliflower to the Dutch oven and spread to cover the bottom of the pan. Cover with the meat and then top with cheese. Broil 7 minutes or until cheese is brown and bubbly.