Ingredients:
For the Pot Roast:
3 to 4 lb beef chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 cup beef broth
1 medium onion, chopped
3 cloves garlic, minced
4 medium carrots, cut into chunks
3 medium potatoes, cut into chunks
2 sprigs fresh thyme (or 1 tsp dried thyme)
2 sprigs fresh rosemary (or 1 tsp dried rosemary)
1 bay leaf
Optional: 1 cup red wine, for added flavor
For Homemade Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
½ cup butter
½ cup milk (adjust for desired creaminess)
Salt and pepper to taste
For Collard Greens:
1 lb collard greens, washed and chopped
4 slices bacon (or 2 tbsp olive oil for a vegetarian version)
1 medium onion, chopped
2 cloves garlic, minced
1 cup chicken or vegetable broth
Salt and pepper to taste
For Mac and Cheese:
8 oz elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup milk
¼ cup butter
¼ cup all-purpose flour
1 tsp mustard (optional)
Salt and pepper to taste
Topping: ½ cup breadcrumbs (optional)
Directions
Pot Roast:
Season the Roast: Rub the roast with olive oil, salt, and pepper.
Sear the Meat: In a skillet, heat olive oil over medium heat. Brown the roast on all sides, about 4-5 minutes per side.
Add Ingredients: Transfer the roast to the slow cooker. Add beef broth, chopped onion, garlic, carrots, potatoes, thyme, rosemary, bay leaf, and red wine (if using).
Cook: Cover and cook on low for 8 hours or on high for 4 hours until the meat is tender.
Homemade Mashed Potatoes:
Boil Potatoes: In a large pot, cover potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes.
Mash: Drain and return to the pot. Add butter and milk, then mash until creamy. Season with salt and pepper.
Collard Greens:
Cook Bacon: In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving grease in the pot. (Use olive oil if vegetarian.)
Sauté Onions and Garlic: Add chopped onion and garlic to the pot and sauté until softened.
Add Collards: Stir in chopped collard greens and broth. Cook on low heat for about 30-45 minutes, until tender. Season with salt and pepper.
Mac and Cheese:
Cook Pasta: Boil macaroni according to package instructions; drain and set aside.
Make Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour, cooking for 1 minute. Gradually whisk in milk, stirring until thickened.
Add Cheese: Remove from heat; stir in cheese until melted. Add cooked macaroni and mix well.
Optional Bake: For a baked version, transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F for 20 minutes until golden.
Final Touches
Serve the pot roast alongside the mashed potatoes, collard greens, and mac and cheese for a festive Christmas dinner. Enjoy your meal!🙂