Instructions:
Step 1: Prepare the Pot Roast
Season roast with salt, pepper, paprika, thyme, and rosemary.
Heat oil in a Dutch oven.
Sear roast 4–5 minutes per side until browned.
Remove roast and sauté onions and garlic.
Add broth, Worcestershire sauce, soy sauce, and tomato paste.
Return roast to pot.
Cover and cook:
Oven: 325°F (165°C) for 4–5 hours
Slow cooker: LOW for 8 hours
Add potatoes and carrots during the last 90 minutes.
Shred meat with forks and mix into gravy.
Step 2: Cook the Rice
Bring water, butter, and salt to a boil.
Add rice.
Cover and simmer 18 minutes.
Let rest 10 minutes and fluff.
Step 3: Make the Mac & Cheese
Cook macaroni according to package directions.
Melt butter in a saucepan.
Whisk in flour and cook 1 minute.
Slowly add milk.
Cook until thickened.
Add cheese and seasonings.
Stir until smooth.
Mix with cooked macaroni.
Step 4: Make the Collard Greens
Cook bacon until crisp.
Add onion and garlic.
Stir in greens.
Pour in broth.
Cover and simmer 45–60 minutes until tender.
Step 5: Bake the Cornbread
Prepare according to package instructions or your favorite recipe until golden brown.
To Serve
Add a scoop of rice to the container, then top with:
Tender shredded pot roast with carrots and potatoes
Creamy mac & cheese
Southern collard greens
A square of warm cornbread