Slow Braised Pot Roast with Gravy, Baked Mac & Cheese, and Candied Carrots 🍽️✨
🍖 Slow Braised Pot Roast with Gravy
Ingredients:
3–4 lb chuck roast
Salt & pepper
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
4 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp thyme
1 tsp rosemary
3 carrots, chopped
3 potatoes, cubed
Instructions:
Season roast with salt & pepper.
Sear in olive oil on all sides until browned.
Remove and sauté onions & garlic in the same pot.
Add tomato paste, beef broth, Worcestershire, herbs, and roast.
Add carrots & potatoes. Cover and braise in a 325°F oven for 3 hours.
Shred meat and stir into gravy.
🧀 Southern Baked Mac & CheeseIngredients:
2 cups elbow macaroni
2 cups shredded sharp cheddar
1 cup shredded mozzarella
½ cup parmesan
2 eggs
2 cups whole milk
½ cup heavy cream
½ tsp paprika
½ tsp black pepper
Salt to taste
2 tbsp butter
Instructions:
Boil pasta, then drain.
In a bowl, whisk eggs, milk, cream, and seasonings.
Butter a baking dish, layer pasta and cheeses.
Pour milk mixture over it, sprinkle paprika on top.
Bake at 350°F for 35–40 minutes until golden and bubbly.
🥕 Candied CarrotsIngredients:
4–5 large carrots, sliced
3 tbsp butter
½ cup brown sugar
¼ tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Instructions:
Boil carrots until tender, then drain.
In a skillet, melt butter, then add brown sugar and cinnamon.
Stir in vanilla and toss in carrots.
Cook on medium until glazed and syrupy.
✨ Serve Like This:Plate a generous spoonful of tender pot roast with gravy, a scoop of golden, cheesy mac, and a sweet heap of candied carrots. It's a perfect comfort food trio with rich, savory, and sweet harmony.