Pot Roast with Candied Yams and Mac and Cheese
Pot Roast with Candied Yams and Mac and Cheese
Ingredients
For the Pot Roast
- 4 carrots, chopped
- 6 celery stalks, chopped
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 2 pounds chuck roast, cut into 3 pieces
- 2 tablespoons avocado oil, for searing, as needed
- 2 tablespoons tomato paste
- 1/2 bottle red wine, (such as Cabernet Sauvignon)
- 2 teaspoons Better Than Bouillon roasted beef base, reduced sodium
- 3 fresh rosemary sprigs, tied with fresh thyme sprigs into a bouquet garni
- 4 cups beef stock
- 1 tablespoon salt, divided
- 1 1/2 teaspoons black pepper, divided
- 1 tablespoon garlic powder, divided
- 1 tablespoon onion powder, divided
- 1 tablespoon smoked paprika, divided
- 1/2 teaspoon cayenne pepper, divided
- 1 tablespoon Kinder's Caramelized Onion Butter seasoning
- 1 tablespoon Italian steak seasoning
- 2 cups white rice, cooked, for serving
For the Candied Yams
- 3 pounds sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups mini marshmallows, optional
For the Mac and Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/2 cup panko breadcrumbs, optional, for topping
Instructions
- 1
Preheat oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 2
Prepare the pot roast vegetables: Chop carrots, celery, and yellow onion. Mince the garlic cloves.
⏱️ 10 min
- 3
Prepare the chuck roast: Pat the 2 pounds of chuck roast (cut into 3 pieces) dry with paper towels. In a small bowl, combine 1 tablespoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, and 1/2 teaspoon cayenne pepper. Generously season all sides of the meat with this blend, patting it in firmly.
⏱️ 10 min
- 4
Sear the pot roast: Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the seasoned chuck roast pieces into the hot oil and sear for 1-2 minutes per side until a deep brown crust forms. Remove the seared meat from the Dutch oven and set aside.
⏱️ 10 min
- 5
Build the pot roast base: Reduce heat to medium. Add the tomato paste to the Dutch oven and cook, stirring constantly, for 2-3 minutes until it darkens slightly. Add the chopped carrots, celery, and onion to the Dutch oven and cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min
- 6
Deglaze and simmer: Pour in the 1/2 bottle of red wine, scraping up any browned bits from the bottom of the Dutch oven. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off. Stir in 2 teaspoons of Better Than Bouillon roasted beef base, 1 tablespoon Kinder's Caramelized Onion Butter seasoning, and 1 tablespoon Italian steak seasoning. Add the 4 cups of beef stock and the herb bouquet (rosemary and thyme tied together).
⏱️ 10 min
- 7
Braise the pot roast: Return the seared chuck roast pieces to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 240 min•🌡️ 325
- 8
While the pot roast is braising, prepare the candied yams: Peel and slice the sweet potatoes into 1/2-inch rounds. In a large bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, vanilla extract, and orange zest. Add the sliced sweet potatoes and toss to coat evenly. Transfer the coated sweet potatoes to a 9x13 inch baking dish.
⏱️ 15 min
- 9
Bake the candied yams: Cover the baking dish with foil and bake alongside the pot roast for 45-60 minutes, or until the sweet potatoes are tender. If desired, remove the foil during the last 10 minutes of baking and sprinkle with mini marshmallows, baking until golden brown.
⏱️ 60 min•🌡️ 325
- 10
Prepare the mac and cheese: Cook the elbow macaroni according to package directions until al dente. Drain and set aside. In a large saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 15 min
- 11
Make the cheese sauce: Gradually whisk in the 4 cups of warmed whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens. Reduce heat to low. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese, stirring until completely melted and smooth. Stir in the Dijon mustard, Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
⏱️ 10 min
- 12
Combine and bake mac and cheese: Add the cooked and drained macaroni to the cheese sauce and stir to coat evenly. Pour the mac and cheese into a separate 9x13 inch baking dish. If desired, sprinkle with 1/2 cup panko breadcrumbs for a crispy topping. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
⏱️ 25 min•🌡️ 325
- 13
Finish the pot roast: Once the pot roast is tender, carefully remove it from the Dutch oven. Remove and discard the herb bouquet. Skim any excess fat from the braising liquid. Shred the pot roast with two forks. Return the shredded meat to the Dutch oven with the braising liquid, or serve the meat and sauce separately.
⏱️ 10 min
- 14
Serve: Serve the shredded pot roast over cooked white rice, alongside the candied yams and baked mac and cheese. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pot Roast with Candied Yams and Mac and Cheese
Ingredients
For the Pot Roast
- 4 carrots, chopped
- 6 celery stalks, chopped
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 2 pounds chuck roast, cut into 3 pieces
- 2 tablespoons avocado oil, for searing, as needed
- 2 tablespoons tomato paste
- 1/2 bottle red wine, (such as Cabernet Sauvignon)
- 2 teaspoons Better Than Bouillon roasted beef base, reduced sodium
- 3 fresh rosemary sprigs, tied with fresh thyme sprigs into a bouquet garni
- 4 cups beef stock
- 1 tablespoon salt, divided
- 1 1/2 teaspoons black pepper, divided
- 1 tablespoon garlic powder, divided
- 1 tablespoon onion powder, divided
- 1 tablespoon smoked paprika, divided
- 1/2 teaspoon cayenne pepper, divided
- 1 tablespoon Kinder's Caramelized Onion Butter seasoning
- 1 tablespoon Italian steak seasoning
- 2 cups white rice, cooked, for serving
For the Candied Yams
- 3 pounds sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups mini marshmallows, optional
For the Mac and Cheese
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 4 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/2 cup panko breadcrumbs, optional, for topping
Instructions
- 1
Preheat oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 2
Prepare the pot roast vegetables: Chop carrots, celery, and yellow onion. Mince the garlic cloves.
⏱️ 10 min - 3
Prepare the chuck roast: Pat the 2 pounds of chuck roast (cut into 3 pieces) dry with paper towels. In a small bowl, combine 1 tablespoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, and 1/2 teaspoon cayenne pepper. Generously season all sides of the meat with this blend, patting it in firmly.
⏱️ 10 min - 4
Sear the pot roast: Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the seasoned chuck roast pieces into the hot oil and sear for 1-2 minutes per side until a deep brown crust forms. Remove the seared meat from the Dutch oven and set aside.
⏱️ 10 min - 5
Build the pot roast base: Reduce heat to medium. Add the tomato paste to the Dutch oven and cook, stirring constantly, for 2-3 minutes until it darkens slightly. Add the chopped carrots, celery, and onion to the Dutch oven and cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 10 min - 6
Deglaze and simmer: Pour in the 1/2 bottle of red wine, scraping up any browned bits from the bottom of the Dutch oven. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off. Stir in 2 teaspoons of Better Than Bouillon roasted beef base, 1 tablespoon Kinder's Caramelized Onion Butter seasoning, and 1 tablespoon Italian steak seasoning. Add the 4 cups of beef stock and the herb bouquet (rosemary and thyme tied together).
⏱️ 10 min - 7
Braise the pot roast: Return the seared chuck roast pieces to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender and easily shreds.
⏱️ 240 min•🌡️ 325 - 8
While the pot roast is braising, prepare the candied yams: Peel and slice the sweet potatoes into 1/2-inch rounds. In a large bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, vanilla extract, and orange zest. Add the sliced sweet potatoes and toss to coat evenly. Transfer the coated sweet potatoes to a 9x13 inch baking dish.
⏱️ 15 min - 9
Bake the candied yams: Cover the baking dish with foil and bake alongside the pot roast for 45-60 minutes, or until the sweet potatoes are tender. If desired, remove the foil during the last 10 minutes of baking and sprinkle with mini marshmallows, baking until golden brown.
⏱️ 60 min•🌡️ 325 - 10
Prepare the mac and cheese: Cook the elbow macaroni according to package directions until al dente. Drain and set aside. In a large saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 15 min - 11
Make the cheese sauce: Gradually whisk in the 4 cups of warmed whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens. Reduce heat to low. Add the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese, stirring until completely melted and smooth. Stir in the Dijon mustard, Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
⏱️ 10 min - 12
Combine and bake mac and cheese: Add the cooked and drained macaroni to the cheese sauce and stir to coat evenly. Pour the mac and cheese into a separate 9x13 inch baking dish. If desired, sprinkle with 1/2 cup panko breadcrumbs for a crispy topping. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
⏱️ 25 min•🌡️ 325 - 13
Finish the pot roast: Once the pot roast is tender, carefully remove it from the Dutch oven. Remove and discard the herb bouquet. Skim any excess fat from the braising liquid. Shred the pot roast with two forks. Return the shredded meat to the Dutch oven with the braising liquid, or serve the meat and sauce separately.
⏱️ 10 min - 14
Serve: Serve the shredded pot roast over cooked white rice, alongside the candied yams and baked mac and cheese. Enjoy!
⏱️ 5 min