Ingredients
For the Pot Roast:
– 3 lb beef chuck roast
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 garlic cloves, minced
– 1 cup beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– Salt and pepper to taste
For the Mac & Cheese:
– 8 ounces elbow macaroni
– 2 cups shredded sharp cheddar cheese
– 1 cup milk
– 1/2 cup heavy cream
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
For the Collard Greens:
– 1 lb collard greens, stems removed and chopped
– 2 slices bacon, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– Salt and pepper to taste
Directions:
Pot Roast:
1. Season the beef chuck roast with salt and pepper. In a large pot, heat olive oil over medium-high heat and sear the roast on all sides until browned.
2. Add the onion, carrots, celery, and garlic around the roast. Pour in beef broth and Worcestershire sauce. Sprinkle with rosemary and thyme.
3. Cover and cook on low heat for 3-4 hours, or until the meat is tender.
Mac & Cheese:
1. Cook the elbow macaroni according to package instructions; drain.
2. In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk and heavy cream until thickened. Add cheese and stir until melted. Season with paprika, salt, and pepper.
3. Mix the macaroni into the cheese sauce until well coated.
Collard Greens:
1. In a large pot, cook bacon over medium heat until crispy. Add onion and garlic, and cook until soft.
2. Add collard greens, chicken broth, vinegar, and sugar. Season with salt and pepper. Cover and simmer for 45 minutes, or until the greens are tender.
Recipe Card
Southern Comfort Pot Roast with Mac & Cheese and Collard Greens
Ingredients
For the Pot Roast:
- – 3 lb beef chuck roast
- – 2 tablespoons olive oil
- – 1 onion chopped
- – 2 carrots chopped
- – 2 celery stalks chopped
- – 4 garlic cloves minced
- – 1 cup beef broth
- – 2 tablespoons Worcestershire sauce
- – 1 tablespoon fresh rosemary chopped
- – 1 tablespoon fresh thyme chopped
- – Salt and pepper to taste
For the Mac & Cheese:
- – 8 ounces elbow macaroni
- – 2 cups shredded sharp cheddar cheese
- – 1 cup milk
- – 1/2 cup heavy cream
- – 2 tablespoons butter
- – 2 tablespoons all-purpose flour
- – 1/2 teaspoon paprika
- – Salt and pepper to taste
For the Collard Greens:
- – 1 lb collard greens stems removed and chopped
- – 2 slices bacon chopped
- – 1 onion diced
- – 2 cloves garlic minced
- – 1 cup chicken broth
- – 1 tablespoon apple cider vinegar
- – 1 teaspoon sugar
- – Salt and pepper to taste
Instructions
Pot Roast:
- Season the beef chuck roast with salt and pepper. In a large pot, heat olive oil over medium-high heat and sear the roast on all sides until browned.
- Add the onion, carrots, celery, and garlic around the roast. Pour in beef broth and Worcestershire sauce. Sprinkle with rosemary and thyme.
- Cover and cook on low heat for 3-4 hours, or until the meat is tender.
Mac & Cheese:
- Cook the elbow macaroni according to package instructions; drain.
- In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk and heavy cream until thickened. Add cheese and stir until melted. Season with paprika, salt, and pepper.
- Mix the macaroni into the cheese sauce until well coated.
Collard Greens:
- In a large pot, cook bacon over medium heat until crispy. Add onion and garlic, and cook until soft.
- Add collard greens, chicken broth, vinegar, and sugar. Season with salt and pepper. Cover and simmer for 45 minutes, or until the greens are tender.