This Southern Sunday Dinner Plate is soul food at its finest—slow-cooked pot roast, creamy baked mac and cheese, tender collard greens, seasoned potatoes, and a golden square of sweet cornbread. This comforting and hearty meal brings together all the best Southern flavors in one unforgettable plate.
Ingredients
For the Pot Roast:
3 pounds beef chuck roast
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
3 large russet potatoes, peeled and quartered
For the Baked Mac & Cheese:
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Collard Greens:
1 pound collard greens, cleaned and chopped
4 cups chicken broth
1 smoked turkey leg or ham hock
1 onion, chopped
2 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon red pepper flakes
Salt and pepper to taste
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 eggs
1/4 cup melted butter
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