Hearty Pot Roast Feast with Mac and Cheese, Mashed Potatoes, and Garlic Bread
Hearty Pot Roast Feast with Mac and Cheese, Mashed Potatoes, and Garlic Bread
Ingredients
For the Pot Roast
- 3 1/2 pounds boneless chuck roast
- 2 tablespoons olive oil
- 3 tablespoons Kinder's The Blend seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon all-purpose seasoning
- 1/4 cup red wine
- 1 cup Swanson Spicy Beef Broth
- 2 cups carrots, roughly chopped
- 1 cup celery, roughly chopped
- 1 yellow onion, large, roughly chopped
- 1/2 cup pepperoncini peppers, whole
- 8 tablespoons unsalted butter
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
For the Macaroni and Cheese
- 1 pound fresh mozzarella cheese, shredded
- 1 pound Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 1 pound De Cecco Cavatappi noodles
- 3 tablespoons unsalted butter
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Kinder's The Blend garlic seasoning
- 3 tablespoons all-purpose flour
- 1 can evaporated milk, 12 fluid ounce
- 1 teaspoon Dijon mustard
- 2 cups heavy whipping cream
For the Mashed Potatoes
- 1 1/2 pounds small red potatoes
- 1 1/2 pounds small yellow potatoes
- 6 tablespoons unsalted butter
- 1/4 cup milk
- 1/2 cup sour cream
- 1 tablespoon dried chives
- 1 tablespoon Kinder's buttery herb seasoning
For the Garlic Bread
- 8 mini bread rolls
- 1/4 cup garlic butter, melted, or store-bought garlic bread
Instructions
- 1
Prepare the Pot Roast: Pat the chuck roast dry with paper towels. Season generously with 2 tablespoons of Kinder's The Blend seasoning.
⏱️ 5 min
- 2
Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once shimmering, sear the seasoned chuck roast for 5 minutes on each side until a deep brown crust forms.
⏱️ 10 min
- 3
Transfer the seared roast to a slow cooker. Add the remaining 1 tablespoon of Kinder's The Blend seasoning, paprika, and all-purpose seasoning. Pour in the red wine and Swanson Spicy Beef Broth.
⏱️ 5 min
- 4
Add the chopped carrots, celery, onion, and whole pepperoncini peppers around the roast in the slow cooker. Place the 8 tablespoons of unsalted butter on top of the roast, then tuck in the fresh rosemary and thyme sprigs.
⏱️ 5 min
- 5
Cover the slow cooker and cook on low for 5 hours, or until the roast is fork-tender and easily falls apart.
⏱️ 300 min
- 6
While the pot roast cooks, prepare the Macaroni and Cheese. Preheat your oven to 375°F. Shred the mozzarella, Colby Jack, and sharp cheddar cheeses. Combine them and set aside half of the mixture for layering.
⏱️ 10 min•🌡️ 375
- 7
Bring a large pot of salted water to a rolling boil. Add the De Cecco Cavatappi noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 8
In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Stir in the paprika, salt, black pepper, and Kinder's The Blend garlic seasoning. Cook for 1 minute until fragrant.
⏱️ 3 min
- 9
Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until light golden brown. Slowly whisk in the 12 fluid ounce can of evaporated milk until smooth, then whisk in the Dijon mustard.
⏱️ 5 min
- 10
Gradually whisk in the heavy whipping cream. Once the sauce begins to thicken, slowly add half of the shredded cheese mixture (the portion not reserved for layering), whisking constantly until completely melted and creamy. Taste and adjust seasonings if needed.
⏱️ 7 min
- 11
Fold the cooked cavatappi noodles into the cheese sauce until evenly coated. Pour half of the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle with a portion of the reserved shredded cheese. Add the remaining mac and cheese, then top generously with the rest of the reserved shredded cheese.
⏱️ 5 min
- 12
Bake the mac and cheese in the preheated oven for 25 minutes, or until golden brown and bubbly with a crispy top.
⏱️ 25 min•🌡️ 375
- 13
About 20 minutes before serving, prepare the Mashed Potatoes. Wash the small red and yellow potatoes. Place them in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil and cook for approximately 12 minutes, or until fork-tender.
⏱️ 12 min
- 14
Drain the potatoes thoroughly. In the same pot, melt 6 tablespoons of unsalted butter with 1/4 cup of milk. Pour this mixture over the drained potatoes. Add the sour cream, dried chives, and Kinder's buttery herb seasoning. Mash the potatoes to your desired chunky consistency.
⏱️ 8 min
- 15
Prepare the Garlic Bread: If using mini bread rolls, slice them horizontally and spread with melted garlic butter. Bake or toast alongside the mac and cheese, or separately, until golden brown and fragrant.
⏱️ 10 min•🌡️ 375
- 16
To serve, remove the pot roast from the slow cooker and shred it using two forks. Spoon a generous portion of the chunky mashed potatoes onto each plate, top with shredded pot roast and some of its flavorful juices and vegetables. Add a serving of the baked mac and cheese and a few pieces of mini garlic bread.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Pot Roast Feast with Mac and Cheese, Mashed Potatoes, and Garlic Bread
Ingredients
For the Pot Roast
- 3 1/2 pounds boneless chuck roast
- 2 tablespoons olive oil
- 3 tablespoons Kinder's The Blend seasoning, divided
- 1 teaspoon paprika
- 1 teaspoon all-purpose seasoning
- 1/4 cup red wine
- 1 cup Swanson Spicy Beef Broth
- 2 cups carrots, roughly chopped
- 1 cup celery, roughly chopped
- 1 yellow onion, large, roughly chopped
- 1/2 cup pepperoncini peppers, whole
- 8 tablespoons unsalted butter
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
For the Macaroni and Cheese
- 1 pound fresh mozzarella cheese, shredded
- 1 pound Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- 1 pound De Cecco Cavatappi noodles
- 3 tablespoons unsalted butter
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Kinder's The Blend garlic seasoning
- 3 tablespoons all-purpose flour
- 1 can evaporated milk, 12 fluid ounce
- 1 teaspoon Dijon mustard
- 2 cups heavy whipping cream
For the Mashed Potatoes
- 1 1/2 pounds small red potatoes
- 1 1/2 pounds small yellow potatoes
- 6 tablespoons unsalted butter
- 1/4 cup milk
- 1/2 cup sour cream
- 1 tablespoon dried chives
- 1 tablespoon Kinder's buttery herb seasoning
For the Garlic Bread
- 8 mini bread rolls
- 1/4 cup garlic butter, melted, or store-bought garlic bread
Instructions
- 1
Prepare the Pot Roast: Pat the chuck roast dry with paper towels. Season generously with 2 tablespoons of Kinder's The Blend seasoning.
⏱️ 5 min - 2
Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Once shimmering, sear the seasoned chuck roast for 5 minutes on each side until a deep brown crust forms.
⏱️ 10 min - 3
Transfer the seared roast to a slow cooker. Add the remaining 1 tablespoon of Kinder's The Blend seasoning, paprika, and all-purpose seasoning. Pour in the red wine and Swanson Spicy Beef Broth.
⏱️ 5 min - 4
Add the chopped carrots, celery, onion, and whole pepperoncini peppers around the roast in the slow cooker. Place the 8 tablespoons of unsalted butter on top of the roast, then tuck in the fresh rosemary and thyme sprigs.
⏱️ 5 min - 5
Cover the slow cooker and cook on low for 5 hours, or until the roast is fork-tender and easily falls apart.
⏱️ 300 min - 6
While the pot roast cooks, prepare the Macaroni and Cheese. Preheat your oven to 375°F. Shred the mozzarella, Colby Jack, and sharp cheddar cheeses. Combine them and set aside half of the mixture for layering.
⏱️ 10 min•🌡️ 375 - 7
Bring a large pot of salted water to a rolling boil. Add the De Cecco Cavatappi noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 8
In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat. Stir in the paprika, salt, black pepper, and Kinder's The Blend garlic seasoning. Cook for 1 minute until fragrant.
⏱️ 3 min - 9
Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until light golden brown. Slowly whisk in the 12 fluid ounce can of evaporated milk until smooth, then whisk in the Dijon mustard.
⏱️ 5 min - 10
Gradually whisk in the heavy whipping cream. Once the sauce begins to thicken, slowly add half of the shredded cheese mixture (the portion not reserved for layering), whisking constantly until completely melted and creamy. Taste and adjust seasonings if needed.
⏱️ 7 min - 11
Fold the cooked cavatappi noodles into the cheese sauce until evenly coated. Pour half of the mac and cheese mixture into a 9x13 inch baking dish. Sprinkle with a portion of the reserved shredded cheese. Add the remaining mac and cheese, then top generously with the rest of the reserved shredded cheese.
⏱️ 5 min - 12
Bake the mac and cheese in the preheated oven for 25 minutes, or until golden brown and bubbly with a crispy top.
⏱️ 25 min•🌡️ 375 - 13
About 20 minutes before serving, prepare the Mashed Potatoes. Wash the small red and yellow potatoes. Place them in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil and cook for approximately 12 minutes, or until fork-tender.
⏱️ 12 min - 14
Drain the potatoes thoroughly. In the same pot, melt 6 tablespoons of unsalted butter with 1/4 cup of milk. Pour this mixture over the drained potatoes. Add the sour cream, dried chives, and Kinder's buttery herb seasoning. Mash the potatoes to your desired chunky consistency.
⏱️ 8 min - 15
Prepare the Garlic Bread: If using mini bread rolls, slice them horizontally and spread with melted garlic butter. Bake or toast alongside the mac and cheese, or separately, until golden brown and fragrant.
⏱️ 10 min•🌡️ 375 - 16
To serve, remove the pot roast from the slow cooker and shred it using two forks. Spoon a generous portion of the chunky mashed potatoes onto each plate, top with shredded pot roast and some of its flavorful juices and vegetables. Add a serving of the baked mac and cheese and a few pieces of mini garlic bread.
⏱️ 5 min