Pot roast over rice, baked mac&cheese, cabbage, and honey cornbread

• Prep Time: 15 minutes
• Cook Time: 3-4 hours (pot roast), 20-25 minutes (cornbread)
• Total Time: Approximately 3 hours 45 minutes
• Yield: Serves 6-8
• Category: Main Course, Side Dishes
• Method: Stovetop, Oven

Ingredients

For the Pot Roast:

• 2-3 pounds of chuck roast
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup red wine (optional)
• 2-3 cups water (as needed)

For the Baked Mac & Cheese:

• 2-3 cups macaroni noodles
• 2-3 cups shredded cheddar cheese

For the Honey Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• ¼ cup vegetable oil
• 2 large eggs

Instructions

Pot Roast:

1. Season the Chuck Roast:
   • Season the chuck roast with salt and pepper.
2. Sear the Roast:
   • Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
   • Sear the roast on all sides until browned. Remove from the pot and set aside.
3. Sauté Vegetables:
   • In the same pot, add the chopped onion, garlic, carrots, and celery.
   • Sauté for a few minutes until they start to soften.
4. Cook the Pot Roast:
   • Return the seared roast to the pot.
   • Add the beef broth, bay leaves, thyme, rosemary, and red wine (if using). If not using wine, you can use more beef broth.
   • Cover the pot and simmer on low heat for 3-4 hours or until the meat is tender and can be easily shredded.
5. Shred and Combine:
   • Shred the pot roast and mix it with the cooked macaroni noodles.
6. Add Cheese:
   • Add shredded cheddar cheese to the mixture and stir until it’s well combined.

Honey Cornbread:

1. Preheat and Grease:
   • Preheat your oven to 425°F (220°C) and grease a 9×9-inch baking pan.
2. Combine Dry Ingredients:
   • In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients:
   • In another bowl, whisk together the buttermilk, vegetable oil, and eggs.
4. Combine and Bake:
   • Pour the wet ingredients into the dry ingredients and stir until just combined.
   • Pour the cornbread batter into the greased baking pan and spread it evenly.
   • Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

To Serve:

1. Slice and Serve:
   • Slice the cornbread into squares.
   • Serve the pot roast mac and cheese alongside a piece of warm cornbread.

Notes

• Side Dish:
  • Consider serving the pot roast and mac & cheese alongside cooked rice and cabbage for a complete meal.
• Storage:
  • Store any leftovers in airtight containers in the refrigerator.

Enjoy this comforting and satisfying meal of Pot Roast over Rice, Baked Mac & Cheese, Cabbage, and Honey Cornbread—a true feast for the senses