Instructions
step 1 Preheat oven to 325°F (163°C). Season the pot roast with salt, pepper, garlic powder, onion powder, and paprika.
step 2 Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned.
step 3 Add chopped onion, garlic, beef broth, and Worcestershire sauce. Cover and bake for 2.5 to 3 hours, adding potatoes during the last hour.
step 4 While roast cooks, prepare the baked mac and cheese. Boil macaroni until al dente. In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Gradually whisk in milk and cook until thickened. Stir in cheese, salt, and pepper until melted. Combine with pasta and transfer to a baking dish. Bake at 350°F (175°C) for 20 minutes.
step 5 For the collard greens, combine chicken broth, smoked turkey leg, onion, garlic, and greens in a large pot. Bring to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour. Add vinegar, red pepper flakes, salt, and pepper to taste.
step 6 To make the cornbread, mix cornmeal, flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk together buttermilk, eggs, and melted butter. Combine wet and dry ingredients and pour into a greased baking dish. Bake at 375°F (190°C) for 20-25 minutes until golden.
step 7 Serve the pot roast with potatoes, baked mac and cheese, collard greens, and a slice of cornbread. Enjoy with hot sauce if desired.
Storage and Reheating Tips
Store each dish in separate airtight containers in the refrigerator for up to 4 days. Reheat pot roast and potatoes in a covered dish in the oven at 325°F until warmed through. Mac and cheese can be reheated in the microwave or oven with a splash of milk. Reheat collard greens on the stovetop and warm cornbread in the oven or toaster for best texture.
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