Ingredients:
For the Pot Roast:
2-3 pounds of chuck roast
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
2-3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup red wine (optional)
2-3 cups water (as needed)
2-3 cups macaroni noodles
2-3 cups shredded cheddar cheese
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs
Instructions:
Pot Roast: a. Season the chuck roast with salt and pepper. b. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned. Remove from the pot and set aside. c. In the same pot, add the chopped onion, garlic, carrots, and celery.
Sauté for a few minutes until they start to soften. d. Return the seared roast to the pot. Add the beef broth, bay leaves, thyme, rosemary, and red wine (if using).
If you’re not using wine, you can use more beef broth instead. e. Cover the pot and simmer on low heat for 3-4 hours or until the meat is tender and can be easily shredded. f.
Shred the pot roast and mix it with the cooked macaroni noodles. g. Add shredded cheddar cheese to the mixture and stir until it’s well combined.
Cornbread: a. Preheat your oven to 425°F (220°C) and grease a 9×9-inch baking pan. b. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. c.
In another bowl, whisk together the buttermilk, vegetable oil, and eggs. d. Pour the wet ingredients into the dry ingredients and stir until just combined. e.
Pour the cornbread batter into the greased baking pan and spread it evenly. f. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
To serve: a. Slice the cornbread into squares. b. Serve the pot roast mac and cheese alongside a piece of warm cornbread.
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