Servings: 6–8
Prep Time: 20 minutes
Cook Time: 4–5 hours

Ingredients:

For the Pot Roast

3 lb (1.4 kg) chuck roast

2 tbsp olive oil

1 large onion, sliced

4 cloves garlic, minced

4 cups beef broth

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 tsp paprika

1 tsp black pepper

1½ tsp salt

1 lb baby potatoes, halved

3 cups baby carrots

For the White Rice

2 cups long-grain white rice

4 cups water

1 tsp salt

1 tbsp butter

For the Mac & Cheese

2 cups elbow macaroni

2 tbsp butter

2 tbsp flour

2 cups milk

2 cups shredded cheddar cheese

½ tsp garlic powder

Salt and pepper to taste

For the Collard Greens

1 lb collard greens, chopped

4 slices bacon, chopped

½ onion, diced

2 cloves garlic, minced

2 cups chicken broth

Salt and pepper to taste

Cornbread

1 box cornbread mix (or homemade)

Ingredients required by package

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