{"id":5940,"date":"2026-07-02T12:10:05","date_gmt":"2026-07-02T12:10:05","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=5940"},"modified":"2026-07-02T12:10:05","modified_gmt":"2026-07-02T12:10:05","slug":"homemade-southern-pot-roast-plate-with-baked-mac-and-cheese-collard-greens-rice","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=5940","title":{"rendered":"Homemade Southern Pot Roast Plate with Baked Mac and Cheese, Collard Greens & Rice"},"content":{"rendered":"
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Nothing says comfort food quite like a Homemade Southern Pot Roast Plate<\/strong>. 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.<\/p>\n

Why You’ll Love This Recipe<\/h1>\n

Tender, slow-cooked pot roast<\/p>\n

Rich homemade brown gravy<\/p>\n

Creamy baked mac and cheese<\/p>\n

Traditional Southern collard greens<\/p>\n

Comfort food made from scratch<\/p>\n

Perfect for family dinners<\/p>\n

Great for meal prep and leftovers<\/p>\n

Recipe Information<\/h1>\n

Prep Time:<\/strong> 30 minutes<\/p>\n

Cook Time:<\/strong> 4 hours<\/p>\n

Total Time:<\/strong> 4 hours 30 minutes<\/p>\n

Servings:<\/strong> 6<\/p>\n

Ingredients:<\/h1>\n

For the Pot Roast<\/h2>\n

3\u20134 pounds beef chuck roast<\/p>\n

2 tablespoons vegetable oil<\/p>\n

1 large onion, sliced<\/p>\n

4 garlic cloves, minced<\/p>\n

3 carrots, peeled and cut into large pieces<\/p>\n

3 celery stalks, chopped<\/p>\n

2 tablespoons tomato paste<\/p>\n

2 cups beef broth<\/p>\n

1 cup beef stock<\/p>\n

1 tablespoon Worcestershire sauce<\/p>\n

2 teaspoons smoked paprika<\/p>\n

1 teaspoon onion powder<\/p>\n

1 teaspoon garlic powder<\/p>\n

1 teaspoon dried thyme<\/p>\n

1 teaspoon black pepper<\/p>\n

1\u00bd teaspoons kosher salt<\/p>\n

2 bay leaves<\/p>\n

2 tablespoons cornstarch<\/p>\n

3 tablespoons cold water<\/p>\n

Southern Rice<\/h2>\n

2 cups long-grain white rice<\/p>\n

4 cups chicken broth<\/p>\n

2 tablespoons butter<\/p>\n

\u00bd teaspoon salt<\/p>\n

Southern Collard Greens<\/h2>\n

2 large bunches collard greens<\/p>\n

1 smoked turkey leg or smoked ham hock<\/p>\n

1 tablespoon bacon grease or butter<\/p>\n

1 small onion, diced<\/p>\n

3 garlic cloves, minced<\/p>\n

5 cups chicken broth<\/p>\n

1 teaspoon Cajun seasoning<\/p>\n

\u00bd teaspoon black pepper<\/p>\n

1 teaspoon apple cider vinegar<\/p>\n

\u00bd teaspoon crushed red pepper flakes (optional)<\/p>\n

Creamy Baked Mac and Cheese<\/h2>\n

1 pound elbow macaroni<\/p>\n

4 tablespoons butter<\/p>\n

\u00bc cup all-purpose flour<\/p>\n

3 cups whole milk<\/p>\n

1 cup heavy cream<\/p>\n

2 cups sharp cheddar cheese<\/p>\n

1 cup Monterey Jack cheese<\/p>\n

1 cup mozzarella cheese<\/p>\n

\u00bd cup Parmesan cheese<\/p>\n

1 teaspoon Dijon mustard<\/p>\n

\u00bd teaspoon smoked paprika<\/p>\n

Salt and pepper to taste<\/p>\n

Instructions:<\/h1>\n

Step 1: Sear the Roast<\/h2>\n

Pat the chuck roast dry and season generously with:<\/p>\n

Salt<\/p>\n

Black pepper<\/p>\n

Smoked paprika<\/p>\n

Garlic powder<\/p>\n

Onion powder<\/p>\n

Heat vegetable oil in a Dutch oven over medium-high heat.<\/p>\n

Sear the roast for 4\u20135 minutes per side<\/strong> until deeply browned.<\/p>\n

Remove and set aside.<\/p>\n

Step 2: Build the Braising Base<\/h2>\n

In the same pot, saut\u00e9:<\/p>\n

Onion<\/p>\n

Garlic<\/p>\n

Carrots<\/p>\n

Celery<\/p>\n

Cook for 5\u20136 minutes<\/strong>.<\/p>\n

Add tomato paste and cook another minute.<\/p>\n

Pour in:<\/p>\n

Beef broth<\/p>\n

Beef stock<\/p>\n

Worcestershire sauce<\/p>\n

Add thyme and bay leaves.<\/p>\n

Return the roast to the pot.<\/p>\n

Cover and cook:<\/p>\n

Oven: 300\u00b0F (150\u00b0C)<\/strong> for 3\u00bd\u20134 hours<\/strong><\/p>\n

Or slow cooker on Low for 8 hours<\/strong><\/p>\n

Step 3: Make the Gravy<\/h2>\n

Remove the roast and vegetables.<\/p>\n

Whisk together cornstarch and cold water.<\/p>\n

Stir into the simmering braising liquid.<\/p>\n

Cook until thickened into a rich brown gravy.<\/p>\n

Shred the beef with two forks and return it to the gravy.<\/p>\n

Step 4: Cook the Rice<\/h2>\n

Combine:<\/p>\n

Rice<\/p>\n

Chicken broth<\/p>\n

Butter<\/p>\n

Salt<\/p>\n

Bring to a boil.<\/p>\n

Reduce heat to low.<\/p>\n

Cover and cook for 18 minutes<\/strong>.<\/p>\n

Fluff with a fork.<\/p>\n

Step 5: Prepare the Collard Greens<\/h2>\n

Wash and chop the greens.<\/p>\n

Heat bacon grease in a large pot.<\/p>\n

Cook onions until soft.<\/p>\n

Add garlic.<\/p>\n

Stir in the smoked turkey leg or ham hock.<\/p>\n

Pour in chicken broth.<\/p>\n

Add:<\/p>\n

Cajun seasoning<\/p>\n

Black pepper<\/p>\n

Red pepper flakes<\/p>\n

Simmer for 30 minutes<\/strong>.<\/p>\n

Add the collard greens.<\/p>\n

Cook for another 45\u201360 minutes<\/strong> until tender.<\/p>\n

Finish with apple cider vinegar.<\/p>\n

Step 6: Make the Mac and Cheese<\/h2>\n

Cook macaroni until al dente.<\/p>\n

Drain.<\/p>\n

For the cheese sauce:<\/p>\n

Melt butter.<\/p>\n

Whisk in flour.<\/p>\n

Slowly whisk in milk and cream.<\/p>\n

Cook until thickened.<\/p>\n

Add:<\/p>\n

Cheddar<\/p>\n

Monterey Jack<\/p>\n

Mozzarella<\/p>\n

Parmesan<\/p>\n

Dijon mustard<\/p>\n

Smoked paprika<\/p>\n

Season with salt and pepper.<\/p>\n

Mix with cooked macaroni.<\/p>\n

Transfer to a baking dish.<\/p>\n

Bake at 375\u00b0F (190\u00b0C)<\/strong> for 20\u201325 minutes<\/strong> until golden and bubbly.<\/p>\n

Step 7: Assemble the Plate<\/h2>\n

Fill one side of the plate with fluffy rice.<\/p>\n

Top with generous portions of shredded pot roast and plenty of homemade gravy.<\/p>\n

Add creamy baked mac and cheese.<\/p>\n

Serve with Southern collard greens.<\/p>\n

Enjoy while hot.<\/p>\n

Tips for the Best Pot Roast<\/h1>\n

Use Chuck Roast<\/h3>\n

Chuck roast becomes incredibly tender after slow braising.<\/p>\n

Brown the Meat Well<\/h3>\n

A deep sear creates richer flavor in the gravy.<\/p>\n

Low and Slow<\/h3>\n

Don’t rush the cooking process\u2014slow cooking develops the best texture.<\/p>\n

Freshly Shred Cheese<\/h3>\n

Fresh cheese melts much smoother than pre-shredded cheese.<\/p>\n

Don’t Skip the Vinegar<\/h3>\n

A splash of vinegar brightens the flavor of the collard greens.<\/p>\n

Serving Suggestions<\/h1>\n

Pair this comforting Southern meal with:<\/p>\n

Sweet cornbread<\/p>\n

Buttermilk biscuits<\/p>\n

Corn on the cob<\/p>\n

Candied yams<\/p>\n

Black-eyed peas<\/p>\n

Sweet tea<\/p>\n

Homemade peach cobbler<\/p>\n

Storage Instructions<\/h1>\n

Refrigerator<\/h3>\n

Store leftovers in airtight containers for up to 4 days<\/strong>.<\/p>\n

Freezer<\/h3>\n

The pot roast freezes well for up to 3 months<\/strong>. Mac and cheese can also be frozen separately.<\/p>\n

Reheating<\/h3>\n

Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed.<\/p>\n

Frequently Asked Questions<\/h1>\n

Can I use brisket instead of chuck roast?<\/h3>\n

Yes. Brisket works well but may require a slightly longer cooking time.<\/p>\n

Can I make this in a slow cooker?<\/h3>\n

Absolutely. Cook on Low for 8\u20139 hours<\/strong> or High for 5\u20136 hours<\/strong>.<\/p>\n

What cheese is best for mac and cheese?<\/h3>\n

A blend of sharp cheddar, Monterey Jack, mozzarella, and Parmesan creates the perfect creamy texture and rich flavor.<\/p>\n

Can collard greens be made ahead?<\/h3>\n

Yes. In fact, collard greens often taste even better the next day after the flavors have had time to develop.<\/p>\n

Final Thoughts<\/h1>\n

This Homemade Southern Pot Roast Plate with Baked Mac and Cheese, Collard Greens & Rice<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

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. 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