Slow Cooker Spanish Pot Roast with Mashed Cauliflower Recipe

Ingredients

• 2 tsp. each granulated garlic, black pepper, and dried thyme
• 1 tsp. kosher salt
• 1 boneless beef chuck roast (3–4 lb.), trimmed
• 6 medium carrots, peeled
• 2 medium onions, quartered
• 3 –4 sprigs thyme
• 2 Tbsp. olive oil
• 8 –9 canned anchovy fillets, drained
• 1 tsp. minced garlic
• 1 cup dry sherry
• ⅓ cup cold water
• 1 Tbsp. cornstarch
• 1 head cauliflower, cut into florets
• 2 cloves garlic, peeled
• ¼ cup chopped pimento-stuffed Manzanilla olives
• 2 Tbsp. unsalted butter
• Salt and white pepper to taste
• Chopped chives