![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2026\/06\/10.png\")
<\/p>\n<\/p>\n
Servings:<\/strong> 6\u20138 3 lb (1.4 kg) chuck roast<\/p>\n 2 tbsp olive oil<\/p>\n 1 large onion, sliced<\/p>\n 4 cloves garlic, minced<\/p>\n 4 cups beef broth<\/p>\n 2 tbsp Worcestershire sauce<\/p>\n 1 tbsp soy sauce<\/p>\n 1 tbsp tomato paste<\/p>\n 1 tsp dried thyme<\/p>\n 1 tsp dried rosemary<\/p>\n 1 tsp paprika<\/p>\n 1 tsp black pepper<\/p>\n 1\u00bd tsp salt<\/p>\n 1 lb baby potatoes, halved<\/p>\n 3 cups baby carrots<\/p>\n 2 cups long-grain white rice<\/p>\n 4 cups water<\/p>\n 1 tsp salt<\/p>\n 1 tbsp butter<\/p>\n 2 cups elbow macaroni<\/p>\n 2 tbsp butter<\/p>\n 2 tbsp flour<\/p>\n 2 cups milk<\/p>\n 2 cups shredded cheddar cheese<\/p>\n \u00bd tsp garlic powder<\/p>\n Salt and pepper to taste<\/p>\n 1 lb collard greens, chopped<\/p>\n 4 slices bacon, chopped<\/p>\n \u00bd onion, diced<\/p>\n 2 cloves garlic, minced<\/p>\n 2 cups chicken broth<\/p>\n Salt and pepper to taste<\/p>\n 1 box cornbread mix (or homemade)<\/p>\n Ingredients required by package<\/p>\n <\/p>\n<\/div>\n Season roast with salt, pepper, paprika, thyme, and rosemary.<\/p>\n Heat oil in a Dutch oven.<\/p>\n Sear roast 4\u20135 minutes per side until browned.<\/p>\n Remove roast and saut\u00e9 onions and garlic.<\/p>\n Add broth, Worcestershire sauce, soy sauce, and tomato paste.<\/p>\n Return roast to pot.<\/p>\n Cover and cook:<\/p>\n Oven: 325\u00b0F (165\u00b0C) for 4\u20135 hours<\/p>\n Slow cooker: LOW for 8 hours<\/p>\n Add potatoes and carrots during the last 90 minutes.<\/p>\n Shred meat with forks and mix into gravy.<\/p>\n Bring water, butter, and salt to a boil.<\/p>\n Add rice.<\/p>\n Cover and simmer 18 minutes.<\/p>\n Let rest 10 minutes and fluff.<\/p>\n Cook macaroni according to package directions.<\/p>\n Melt butter in a saucepan.<\/p>\n Whisk in flour and cook 1 minute.<\/p>\n Slowly add milk.<\/p>\n Cook until thickened.<\/p>\n Add cheese and seasonings.<\/p>\n Stir until smooth.<\/p>\n Mix with cooked macaroni.<\/p>\n Cook bacon until crisp.<\/p>\n Add onion and garlic.<\/p>\n Stir in greens.<\/p>\n Pour in broth.<\/p>\n Cover and simmer 45\u201360 minutes until tender.<\/p>\n Prepare according to package instructions or your favorite recipe until golden brown.<\/p>\n Add a scoop of rice to the container, then top with:<\/p>\n Tender shredded pot roast with carrots and potatoes<\/p>\n Creamy mac & cheese<\/p>\n Southern collard greens<\/p>\n A square of warm cornbread<\/p>\n \n","protected":false},"excerpt":{"rendered":" Servings: 6\u20138Prep Time: 20 minutesCook Time: 4\u20135 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 […]<\/p>\n","protected":false},"author":1,"featured_media":5675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-5673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soul-food"],"yoast_head":"\n
Prep Time:<\/strong> 20 minutes
Cook Time:<\/strong> 4\u20135 hours<\/p>\nIngredients:<\/h1>\n
For the Pot Roast<\/h3>\n
For the White Rice<\/h3>\n
For the Mac & Cheese<\/h3>\n
For the Collard Greens<\/h3>\n
Cornbread<\/h3>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/h1>\n
Step 1: Prepare the Pot Roast<\/h3>\n
Step 2: Cook the Rice<\/h3>\n
Step 3: Make the Mac & Cheese<\/h3>\n
Step 4: Make the Collard Greens<\/h3>\n
Step 5: Bake the Cornbread<\/h3>\n
To Serve<\/h2>\n