If you’re craving a comforting, soul-warming meal that showcases the best of Southern cuisine, look no further. This classic combination of tender roast, creamy mac and cheese, and perfectly seasoned collard greens with cabbage is a celebration of flavors and textures. Each component of the meal complements the others, creating a balanced and satisfying dining experience.
Part 1: Slow-Cooked Southern Roast
Ingredients:
- 3-4 lbs beef chuck roast
- 2 tablespoons vegetable oil
- 1 large onion (sliced)
- 3 cloves garlic (minced)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- Salt to taste
- 2 bay leaves
- 3-4 carrots (cut into chunks)
- 3-4 potatoes (peeled and quartered)
Instructions:
- Prepare the Roast:
- Season the chuck roast generously with salt, black pepper, and smoked paprika.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Build the Flavor Base:
- In the same skillet, add sliced onions and cook until softened and golden brown. Add minced garlic and sauté for another minute.
- Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for another 2 minutes to allow the flavors to meld.
- Slow Cook:
- Transfer the seared roast to a slow cooker or a large Dutch oven. Add the cooked onions and garlic, beef broth, bay leaves, carrots, and potatoes.
- Cover and cook on low for 8-10 hours (or on high for 4-5 hours) until the meat is tender and easily shredded with a fork.
- Finish and Serve:
- Remove the roast and vegetables from the slow cooker. Discard the bay leaves.
- Shred the roast or slice it against the grain. Serve with the vegetables and a ladle of the cooking liquid.