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Sunday Pot Roast with Collard Greens, Mac and Cheese & Candied Yams
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Sunday Pot Roast with Collard Greens, Mac and Cheese & Candied Yams

4 Std.Für 6Nutri-Score C€€
von @5tfumatthew2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • chuck roast (cut into 4 chunks)Fleisch1,4 kg
  • saltGewürze10 g
  • black pepper (ground)Gewürze5 g
  • onion (chopped)Obst & Gemüse1 Stück
  • carrots (chopped)Obst & Gemüse6 Stücke
  • celery (chopped)Obst & Gemüse6 Stücke
  • garlic (minced)Obst & Gemüse4 Stücke
  • avocado oilVorräte30 ml
  • tomato pasteVorräte45 ml
  • caramelized onion seasoningGewürze5 g
  • butter seasoningGewürze5 g
  • cayenne pepperGewürze3 g
  • garlic powderGewürze5 g
  • onion powderGewürze5 g
  • smoked paprikaGewürze5 g
  • italian seasoningGewürze5 g
  • red wine (half a bottle)Getränke375 ml
  • thyme (fresh sprigs)Obst & Gemüse5 g
  • rosemary (fresh sprigs)Obst & Gemüse5 g
  • beef bone brothVorräte480 ml
  • pot roast gravy seasoning packetVorräte1 Stück
  • pepperonciniObst & Gemüse60 g
  • collard greens (cleaned and chopped)Obst & Gemüse900 g
  • vinegarVorräte30 ml
  • hot sauceVorräte15 ml
  • macaroniGetreide450 g
  • cheddar cheese (shredded)Milchprodukte250 g
  • smoked gruyere (shredded)Milchprodukte150 g
  • habanero (minced)Obst & Gemüse1 Stück
  • jalapeno (minced)Obst & Gemüse1 Stück
  • milkMilchprodukte400 ml
  • butterMilchprodukte60 g
  • flourVorräte40 g
  • yams (peeled and sliced)Obst & Gemüse900 g
  • brown sugarVorräte150 g
  • cinnamonGewürze5 g
  • potatoes (peeled and boiled)Obst & Gemüse900 g

pro Portion

Nährwerte

825kcal

Kohlenhydrate
70 g
Eiweiß
50 g
Fett
38 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bräter
  • Backofen
  • Bratpfanne
  • Stielkasserolle
  • Auflaufform
  • Rührschüssel
  • Kartoffelstampfer

Schritt für Schritt

Zubereitung

  1. Season and rest the beef

    • Cut the chuck roast into four chunks and pat them dry.
    • Sprinkle generously with salt and black pepper, massage it in and let the meat rest.
    Schritt 1

  2. Chop the vegetables

    • Chop the onion, carrots and celery and mince the garlic.
    Schritt 2

  3. Sear the meat

    • Heat avocado oil in a dutch oven over medium high heat.
    • Sear the meat until it has a nice crust, then remove it.
    Schritt 3

  4. Sweat the vegetables

    • Toss the onion, carrots and celery into the pot and sweat them down.
    • Add the garlic and toast the tomato paste.
    Schritt 4

  5. Season and deglaze

    • Mix the caramelized onion, butter, cayenne pepper, garlic, onion, smoked paprika and italian seasonings.
    • Season the vegetables, then deglaze with the red wine and let it reduce.
    Schritt 5

  6. Braise the pot roast

    • Make an herb bouquet with thyme and rosemary and tuck it under the meat.
    • Mix the beef bone broth with the pot roast gravy packet and pour it in.
    • Add the pepperoncini, cover and cook in the oven at 150 °C.
    Schritt 6

  7. Cook the collard greens

    • Cook the collard greens until tender.
    • Finish them with a splash of vinegar and hot sauce.
    Schritt 7

  8. Make the mac and cheese

    • Boil the macaroni and make a cheese sauce with butter, flour and milk.
    • Stir in the cheddar, smoked gruyere, habanero and jalapeno.
    • Combine with the pasta and bake until bubbly.
    Schritt 8

  9. Make the candied yams

    • Toss the sliced yams with brown sugar and cinnamon.
    • Bake until soft and glazed.
    Schritt 9

  10. Make the mashed potatoes

    • Boil the potatoes until fork tender.
    • Mash them with butter and milk until smooth.
    Schritt 10

  11. Serve

    • Spoon the pot roast and its sauce over the mashed potatoes.
    • Serve with the collard greens, mac and cheese and candied yams.
    Schritt 11
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