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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 hPara 6Nutri-Score C€€
de @5tfumatthew2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • chuck roast (cut into 4 chunks)Carne1,4 kg
  • saltEspecias10 g
  • black pepper (ground)Especias5 g
  • onion (chopped)Frutas y verduras1 pieza
  • carrots (chopped)Frutas y verduras6 piezas
  • celery (chopped)Frutas y verduras6 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • avocado oilDespensa30 ml
  • tomato pasteDespensa45 ml
  • caramelized onion seasoningEspecias5 g
  • butter seasoningEspecias5 g
  • cayenne pepperEspecias3 g
  • garlic powderEspecias5 g
  • onion powderEspecias5 g
  • smoked paprikaEspecias5 g
  • italian seasoningEspecias5 g
  • red wine (half a bottle)Bebidas375 ml
  • thyme (fresh sprigs)Frutas y verduras5 g
  • rosemary (fresh sprigs)Frutas y verduras5 g
  • beef bone brothDespensa480 ml
  • pot roast gravy seasoning packetDespensa1 pieza
  • pepperonciniFrutas y verduras60 g
  • collard greens (cleaned and chopped)Frutas y verduras900 g
  • vinegarDespensa30 ml
  • hot sauceDespensa15 ml
  • macaroniCereales450 g
  • cheddar cheese (shredded)Lácteos250 g
  • smoked gruyere (shredded)Lácteos150 g
  • habanero (minced)Frutas y verduras1 pieza
  • jalapeno (minced)Frutas y verduras1 pieza
  • milkLácteos400 ml
  • butterLácteos60 g
  • flourDespensa40 g
  • yams (peeled and sliced)Frutas y verduras900 g
  • brown sugarDespensa150 g
  • cinnamonEspecias5 g
  • potatoes (peeled and boiled)Frutas y verduras900 g

por ración

Nutrición

825kcal

Carbohidratos
70 g
Proteínas
50 g
Grasas
38 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Horno
  • Sartén
  • Cazo
  • Fuente de horno
  • Bol
  • Prensapatatas

paso a paso

Preparación

  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.
    Paso 1

  2. Chop the vegetables

    • Chop the onion, carrots and celery and mince the garlic.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6

  7. Cook the collard greens

    • Cook the collard greens until tender.
    • Finish them with a splash of vinegar and hot sauce.
    Paso 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.
    Paso 8

  9. Make the candied yams

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

  10. Make the mashed potatoes

    • Boil the potatoes until fork tender.
    • Mash them with butter and milk until smooth.
    Paso 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.
    Paso 11
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