Tender Pot Roast with Herbed Potatoes, Carrots, Coleslaw & Cornbread

There’s nothing quite like a classic pot roast dinner that feeds the whole family with minimal effort. This complete meal combines slow-cooked, fall-apart tender beef with golden potatoes, fresh vegetables, and all the comforting sides you love.

From the savory main dish to the creamy coleslaw and homemade cornbread, this is comfort food at its finest. Perfect for weeknight dinners or Sunday family gatherings.

Ingredients

3 to 4 lb chuck roast

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

2 cups beef broth

1 cup water

1 tbsp Worcestershire sauce

1 tsp salt

1 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1 lbs baby gold potatoes

3 cups carrots, cut into chunks

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

3 cups shredded cabbage

1/2 cup shredded carrots

1/2 cup mayonnaise

1 tbsp apple cider vinegar

1 tsp sugar

Salt and pepper to taste

1 cup cornmeal

1 cup all-purpose flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

2 eggs

1/2 cup melted butter

Continue the instructions on the next page.