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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 hPour 6Nutri-Score C€€
par @5tfumatthew2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chuck roast (cut into 4 chunks)Viandes1,4 kg
  • saltÉpices10 g
  • black pepper (ground)Épices5 g
  • onion (chopped)Fruits et légumes1 morceau
  • carrots (chopped)Fruits et légumes6 morceaux
  • celery (chopped)Fruits et légumes6 morceaux
  • garlic (minced)Fruits et légumes4 morceaux
  • avocado oilÉpicerie30 ml
  • tomato pasteÉpicerie45 ml
  • caramelized onion seasoningÉpices5 g
  • butter seasoningÉpices5 g
  • cayenne pepperÉpices3 g
  • garlic powderÉpices5 g
  • onion powderÉpices5 g
  • smoked paprikaÉpices5 g
  • italian seasoningÉpices5 g
  • red wine (half a bottle)Boissons375 ml
  • thyme (fresh sprigs)Fruits et légumes5 g
  • rosemary (fresh sprigs)Fruits et légumes5 g
  • beef bone brothÉpicerie480 ml
  • pot roast gravy seasoning packetÉpicerie1 morceau
  • pepperonciniFruits et légumes60 g
  • collard greens (cleaned and chopped)Fruits et légumes900 g
  • vinegarÉpicerie30 ml
  • hot sauceÉpicerie15 ml
  • macaroniCéréales450 g
  • cheddar cheese (shredded)Produits laitiers250 g
  • smoked gruyere (shredded)Produits laitiers150 g
  • habanero (minced)Fruits et légumes1 morceau
  • jalapeno (minced)Fruits et légumes1 morceau
  • milkProduits laitiers400 ml
  • butterProduits laitiers60 g
  • flourÉpicerie40 g
  • yams (peeled and sliced)Fruits et légumes900 g
  • brown sugarÉpicerie150 g
  • cinnamonÉpices5 g
  • potatoes (peeled and boiled)Fruits et légumes900 g

par portion

Nutrition

825kcal

Glucides
70 g
Protéines
50 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Four
  • Poêle
  • Casserole
  • Plat allant au four
  • Saladier
  • Presse-purée

pas à pas

Préparation

  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.
    Étape 1

  2. Chop the vegetables

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

  7. Cook the collard greens

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

  9. Make the candied yams

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

  10. Make the mashed potatoes

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