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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 hServes 6Nutri-Score C€€
from @5tfumatthew2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cut into 4 chunks)Meat1.4 kg
  • saltSpices10 g
  • black pepper (ground)Spices5 g
  • onion (chopped)Produce1 piece
  • carrots (chopped)Produce6 pieces
  • celery (chopped)Produce6 pieces
  • garlic (minced)Produce4 pieces
  • avocado oilPantry30 ml
  • tomato pastePantry45 ml
  • caramelized onion seasoningSpices5 g
  • butter seasoningSpices5 g
  • cayenne pepperSpices3 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • smoked paprikaSpices5 g
  • italian seasoningSpices5 g
  • red wine (half a bottle)Beverages375 ml
  • thyme (fresh sprigs)Produce5 g
  • rosemary (fresh sprigs)Produce5 g
  • beef bone brothPantry480 ml
  • pot roast gravy seasoning packetPantry1 piece
  • pepperonciniProduce60 g
  • collard greens (cleaned and chopped)Produce900 g
  • vinegarPantry30 ml
  • hot saucePantry15 ml
  • macaroniGrains450 g
  • cheddar cheese (shredded)Dairy250 g
  • smoked gruyere (shredded)Dairy150 g
  • habanero (minced)Produce1 piece
  • jalapeno (minced)Produce1 piece
  • milkDairy400 ml
  • butterDairy60 g
  • flourPantry40 g
  • yams (peeled and sliced)Produce900 g
  • brown sugarPantry150 g
  • cinnamonSpices5 g
  • potatoes (peeled and boiled)Produce900 g

per serving

Nutrition

825kcal

Carbs
70 g
Proteins
50 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Frying pan
  • Saucepan
  • Baking dish
  • Mixing bowl
  • Potato masher

step by step

Method

  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.
    Step 1

  2. Chop the vegetables

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

  7. Cook the collard greens

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

  9. Make the candied yams

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

  10. Make the mashed potatoes

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