Classic Pot Roast with Carrots and Mac and Cheese 🍖🥕🧀
A comforting, hearty meal featuring a perfectly cooked pot roast with tender carrots, paired with a creamy, cheesy mac and cheese on the side.
Ingredients:
For the Pot Roast:
3-4 lbs beef chuck roast
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 cups beef broth
1 cup red wine (optional, for depth of flavor)
3 large carrots, peeled and cut into chunks
2 stalks celery, chopped
2 tsp dried thyme
2 tsp dried rosemary
Salt and black pepper to taste
2 tbsp flour (optional, for thickening the sauce)
For the Mac and Cheese:
1 lb elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions:
Prepare the Pot Roast:
Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, and brown it on all sides. This will take about 4-5 minutes per side. Once browned, remove the beef and set it aside.
Sauté the vegetables: In the same pot, add the onion and garlic. Sauté for 2-3 minutes until softened.
Add the liquids and seasonings: Stir in the beef broth, red wine (if using), carrots, celery, thyme, and rosemary. Bring to a simmer.
Return the beef to the pot: Place the browned beef back into the pot, submerging it in the liquid. Cover and reduce the heat to low. Let the roast cook for 3-4 hours, or until the beef is fork-tender.
Optional thickening: If you’d like a thicker sauce, remove the beef and vegetables, then whisk in 2 tbsp of flour mixed with a little cold water into the broth. Let it simmer until thickened, then return the beef and vegetables to the pot.
Prepare the Mac and Cheese:6. Cook the pasta: In a separate pot, cook the elbow macaroni according to the package instructions. Drain and set aside.
7. Make the cheese sauce: In the same pot, melt butter over medium heat. Stir in flour to make a roux. Cook for 1-2 minutes, then slowly whisk in milk. Let the mixture come to a simmer and thicken.8. Add the cheeses: Stir in the cheddar cheese and Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.
9. Combine: Add the cooked pasta to the sauce and stir until evenly coated.
Serve:10. Serve the pot roast alongside a generous helping of mac and cheese. Spoon some of the savory sauce from the pot roast over the macaroni for extra flavor.
Pro Tip:
For added richness, you can add a dollop of sour cream or heavy cream to the mac and cheese for extra creaminess.
Leftover pot roast can be shredded and used for sandwiches or tacos the next day!
Enjoy your Classic Pot Roast with Carrots and Mac and Cheese—a hearty and comforting meal for any occasion! 🍖🥕🧀