Nothing says comfort food quite like a Homemade Southern Pot Roast Plate. Slow-braised chuck roast becomes fall-apart tender after hours of cooking with onions, carrots, celery, garlic, and rich beef broth. It’s served over fluffy rice alongside creamy baked macaroni and cheese and savory Southern-style collard greens simmered with smoked turkey or ham hocks. This hearty meal is packed with bold, comforting flavors that make it perfect for Sunday dinner, family gatherings, or holiday celebrations.
Why You’ll Love This Recipe
Tender, slow-cooked pot roast
Rich homemade brown gravy
Creamy baked mac and cheese
Traditional Southern collard greens
Comfort food made from scratch
Perfect for family dinners
Great for meal prep and leftovers
Recipe Information
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 6
Ingredients:
For the Pot Roast
3–4 pounds beef chuck roast
2 tablespoons vegetable oil
1 large onion, sliced
4 garlic cloves, minced
3 carrots, peeled and cut into large pieces
3 celery stalks, chopped
2 tablespoons tomato paste
2 cups beef broth
1 cup beef stock
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon black pepper
1½ teaspoons kosher salt
2 bay leaves
2 tablespoons cornstarch
3 tablespoons cold water
Southern Rice
2 cups long-grain white rice
4 cups chicken broth
2 tablespoons butter
½ teaspoon salt
Southern Collard Greens
2 large bunches collard greens
1 smoked turkey leg or smoked ham hock
1 tablespoon bacon grease or butter
1 small onion, diced
3 garlic cloves, minced
5 cups chicken broth
1 teaspoon Cajun seasoning
½ teaspoon black pepper
1 teaspoon apple cider vinegar
½ teaspoon crushed red pepper flakes (optional)
Creamy Baked Mac and Cheese
1 pound elbow macaroni
4 tablespoons butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese
1 cup Monterey Jack cheese
1 cup mozzarella cheese
½ cup Parmesan cheese
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
Salt and pepper to taste
Instructions:
Step 1: Sear the Roast
Pat the chuck roast dry and season generously with:
Salt
Black pepper
Smoked paprika
Garlic powder
Onion powder
Heat vegetable oil in a Dutch oven over medium-high heat.
Sear the roast for 4–5 minutes per side until deeply browned.
Remove and set aside.
Step 2: Build the Braising Base
In the same pot, sauté:
Onion
Garlic
Carrots
Celery
Cook for 5–6 minutes.
Add tomato paste and cook another minute.
Pour in:
Beef broth
Beef stock
Worcestershire sauce
Add thyme and bay leaves.
Return the roast to the pot.
Cover and cook:
Oven: 300°F (150°C) for 3½–4 hours
Or slow cooker on Low for 8 hours
Step 3: Make the Gravy
Remove the roast and vegetables.
Whisk together cornstarch and cold water.
Stir into the simmering braising liquid.
Cook until thickened into a rich brown gravy.
Shred the beef with two forks and return it to the gravy.
Step 4: Cook the Rice
Combine:
Rice
Chicken broth
Butter
Salt
Bring to a boil.
Reduce heat to low.
Cover and cook for 18 minutes.
Fluff with a fork.
Step 5: Prepare the Collard Greens
Wash and chop the greens.
Heat bacon grease in a large pot.
Cook onions until soft.
Add garlic.
Stir in the smoked turkey leg or ham hock.
Pour in chicken broth.
Add:
Cajun seasoning
Black pepper
Red pepper flakes
Simmer for 30 minutes.
Add the collard greens.
Cook for another 45–60 minutes until tender.
Finish with apple cider vinegar.
Step 6: Make the Mac and Cheese
Cook macaroni until al dente.
Drain.
For the cheese sauce:
Melt butter.
Whisk in flour.
Slowly whisk in milk and cream.
Cook until thickened.
Add:
Cheddar
Monterey Jack
Mozzarella
Parmesan
Dijon mustard
Smoked paprika
Season with salt and pepper.
Mix with cooked macaroni.
Transfer to a baking dish.
Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
Step 7: Assemble the Plate
Fill one side of the plate with fluffy rice.
Top with generous portions of shredded pot roast and plenty of homemade gravy.
Add creamy baked mac and cheese.
Serve with Southern collard greens.
Enjoy while hot.
Tips for the Best Pot Roast
Use Chuck Roast
Chuck roast becomes incredibly tender after slow braising.
Brown the Meat Well
A deep sear creates richer flavor in the gravy.
Low and Slow
Don’t rush the cooking process—slow cooking develops the best texture.
Freshly Shred Cheese
Fresh cheese melts much smoother than pre-shredded cheese.
Don’t Skip the Vinegar
A splash of vinegar brightens the flavor of the collard greens.
Serving Suggestions
Pair this comforting Southern meal with:
Sweet cornbread
Buttermilk biscuits
Corn on the cob
Candied yams
Black-eyed peas
Sweet tea
Homemade peach cobbler
Storage Instructions
Refrigerator
Store leftovers in airtight containers for up to 4 days.
Freezer
The pot roast freezes well for up to 3 months. Mac and cheese can also be frozen separately.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed.
Frequently Asked Questions
Can I use brisket instead of chuck roast?
Yes. Brisket works well but may require a slightly longer cooking time.
Can I make this in a slow cooker?
Absolutely. Cook on Low for 8–9 hours or High for 5–6 hours.
What cheese is best for mac and cheese?
A blend of sharp cheddar, Monterey Jack, mozzarella, and Parmesan creates the perfect creamy texture and rich flavor.
Can collard greens be made ahead?
Yes. In fact, collard greens often taste even better the next day after the flavors have had time to develop.
Final Thoughts
This Homemade Southern Pot Roast Plate with Baked Mac and Cheese, Collard Greens & Rice is the ultimate comfort food feast. Tender, slow-cooked beef smothered in rich gravy pairs perfectly with creamy baked macaroni and cheese, fluffy rice, and flavorful Southern greens. Whether you’re feeding your family on a cozy Sunday or preparing a holiday dinner, this hearty homemade meal delivers unforgettable flavor in every bite.
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