Hoofdgerecht
Sunday Pot Roast with Collard Greens, Mac and Cheese & Candied Yams
4 uVoor 6Nutri-Score C€€
C
4 u
4 uSunday Pot Roast with Collard Greens, Mac and Cheese & Candied Yams
wat je nodig hebt
Ingrediënten
chuck roast (cut into 4 chunks)Vlees1,4 kg
saltKruiden en specerijen10 g
black pepper (ground)Kruiden en specerijen5 g
onion (chopped)Groente en fruit1 stuk
carrots (chopped)Groente en fruit6 stukken
celery (chopped)Groente en fruit6 stukken
garlic (minced)Groente en fruit4 stukken
avocado oilVoorraadkast30 ml
tomato pasteVoorraadkast45 ml
caramelized onion seasoningKruiden en specerijen5 g- butter seasoningKruiden en specerijen5 g
- cayenne pepperKruiden en specerijen3 g
garlic powderKruiden en specerijen5 g- onion powderKruiden en specerijen5 g
- smoked paprikaKruiden en specerijen5 g
- italian seasoningKruiden en specerijen5 g
red wine (half a bottle)Dranken375 ml
thyme (fresh sprigs)Groente en fruit5 g- rosemary (fresh sprigs)Groente en fruit5 g
- beef bone brothVoorraadkast480 ml
- pot roast gravy seasoning packetVoorraadkast1 stuk
- pepperonciniGroente en fruit60 g
- collard greens (cleaned and chopped)Groente en fruit900 g
vinegarVoorraadkast30 ml- hot sauceVoorraadkast15 ml
macaroniGranen450 g
cheddar cheese (shredded)Zuivel250 g- smoked gruyere (shredded)Zuivel150 g
- habanero (minced)Groente en fruit1 stuk
- jalapeno (minced)Groente en fruit1 stuk
milkZuivel400 ml
butterZuivel60 g
flourVoorraadkast40 g- yams (peeled and sliced)Groente en fruit900 g
- brown sugarVoorraadkast150 g
cinnamonKruiden en specerijen5 g
potatoes (peeled and boiled)Groente en fruit900 g
per portie
Voedingswaarden
825kcal
- Koolhydraten
- 70 g
- Eiwitten
- 50 g
- Vetten
- 38 g
wat je gebruikt
Keukengerei
Braadpan
Oven
Koekenpan
Steelpan
Ovenschaal
Mengkom
Pureestamper
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Chop the vegetables
- Chop the onion, carrots and celery and mince the garlic.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 7
Cook the collard greens
- Cook the collard greens until tender.
- Finish them with a splash of vinegar and hot sauce.
- Stap 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.
- Stap 9
Make the candied yams
- Toss the sliced yams with brown sugar and cinnamon.
- Bake until soft and glazed.
- Stap 10
Make the mashed potatoes
- Boil the potatoes until fork tender.
- Mash them with butter and milk until smooth.
- Stap 11
Serve
- Spoon the pot roast and its sauce over the mashed potatoes.
- Serve with the collard greens, mac and cheese and candied yams.
meest gekookt eerst