When the weekend arrives, there’s nothing quite like gathering loved ones around the table for a meal that speaks to the soul. Our Ultimate Sunday Roast brings together three timeless comfort classics: a succulent, slow-braised pot roast, an unbelievably creamy and cheesy baked macaroni, and a vibrant, refreshing mixed greens salad. This isn't just dinner; it’s an experience, a tradition waiting to be made, designed to fill your home with warmth and delicious aromas.
Imagine fork-tender beef, swimming in a rich, savory gravy, perfectly complemented by pasta drenched in a bubbling, golden cheese sauce. The fresh, crisp salad cuts through the richness, creating a harmonious balance on your plate. Get ready to create a memorable feast that everyone will rave about!
The Star of the Show: Fork-Tender Pot Roast
Our pot roast recipe is engineered for melt-in-your-mouth perfection. The secret lies in a low and slow cooking process that transforms a humble beef chuck roast into an extraordinary main course. Searing the meat beforehand creates a beautiful crust and deepens the flavor, while a medley of aromatic vegetables and herbs infuses the braising liquid with an incredible savory depth. This method of braising ensures every fiber of the beef is tender and juicy.
The result is a pot roast that falls apart with the slightest touch, soaking up all the rich juices and flavors. This is the kind of dish that warms you from the inside out, making it the perfect centerpiece for your Sunday spread. If you appreciate hearty, slow-cooked meals, you might also enjoy our Slow Cooker Beef Curry: An Easy, Flavorful & Comforting Recipe, another excellent choice for a cozy dinner.
The Ultimate Comfort Side: Creamy Baked Macaroni & Cheese
No truly comforting meal is complete without a side of baked macaroni and cheese, and ours is truly next-level. This recipe features a velvety, rich cheese sauce made with a blend of sharp cheddar and nutty Gruyère, coating every single elbow macaroni. Baked until it's bubbly and golden, with an irresistible crispy top, it’s a taste of pure nostalgia, elevated.
A hint of Dijon mustard and a touch of nutmeg deepen the complexity of the cheese sauce, making it incredibly satisfying. It's the perfect creamy counterpoint to the savory pot roast, and a definite crowd-pleaser that will have everyone asking for seconds.
A Fresh Balance: Crisp Mixed Greens Salad
To perfectly complement the richness of the pot roast and mac & cheese, a vibrant and refreshing mixed green salad is absolutely essential. It provides a much-needed crunch and lightness, balancing the heavier flavors and adding a burst of freshness to each bite.
Our simple yet elegant salad combines crisp mixed greens, juicy cherry tomatoes, refreshing cucumber, and a whisper of thinly sliced red onion, all tossed in a light, tangy vinaigrette. It's easy to prepare and adds a beautiful splash of color and vital freshness to your plate. For more refreshing salad ideas, check out our Delightful Apple Arugula Salad with Maple Pecans: A Refreshing Recipe.
Bringing It All Together for Your Sunday Feast
Serving this ultimate comfort meal is all about presenting a spread that invites everyone to dig in. Arrange generous portions of the tender pot roast, a hearty scoop of the creamy mac & cheese, and a fresh helping of the mixed green salad on each plate. A crusty bread roll is the perfect companion for soaking up any leftover savory gravy or the irresistible cheese sauce. This combination ensures a balanced, incredibly satisfying meal that will become a cherished Sunday tradition.
FAQs
What cut of beef is best for a tender pot roast?
For a truly tender, fall-apart pot roast, we recommend a boneless beef chuck roast. Its marbling and connective tissue break down beautifully during slow cooking, resulting in rich flavor and an incredibly moist texture.
Can I make the macaroni and cheese ahead of time?
Absolutely! You can assemble the macaroni and cheese up to 24 hours in advance. Cover it tightly and refrigerate. Before baking, let it come to room temperature for about 30 minutes, then bake as directed, potentially adding 10-15 minutes to the cooking time until bubbly and golden.
How do I prevent my pot roast from drying out?
To ensure a moist pot roast, sear the meat well before braising to lock in juices, and make sure it's submerged at least halfway in your braising liquid. Cook it low and slow, ensuring the pot is tightly covered to prevent moisture from escaping. Resting the meat after cooking is also crucial for retaining juices.
What are some variations for the mixed greens salad?
Feel free to customize your salad! Consider adding toasted pecans or walnuts for crunch, dried cranberries for sweetness and chew, or crumbled goat cheese for a tangy contrast. Sliced apples or pears also make a lovely addition. A simple vinaigrette with apple cider vinegar or lemon juice works wonderfully.
The Ultimate Sunday Roast: Pot Roast, Creamy Mac & Cheese, and Fresh Greens
- Total Time: 4 hours
- Yield: 6-8 servings 1x
- Diet: Meat-inclusive
Description
An ultimate comfort meal featuring tender pot roast, rich baked macaroni and cheese, and a crisp mixed green salad, perfect for a cozy Sunday gathering.
Ingredients
For the Pot Roast:
3-4 lbs boneless beef chuck roast
2 tbsp olive oil
1 large yellow onion, chopped
3 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth
1 cup dry red wine (optional)
2 sprigs fresh thyme
2 bay leaves
1.5 lbs small potatoes (like Yukon Gold or red), halved or quartered
Salt and freshly ground black pepper to taste
For the Creamy Mac & Cheese:
1 lb elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups milk (whole milk recommended)
1 tsp Dijon mustard
1/2 tsp ground nutmeg
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
Salt and freshly ground black pepper to taste
Optional: 1/2 cup Panko breadcrumbs for topping
For the Fresh Greens Salad:
8 cups mixed greens
1 pint cherry tomatoes, halved
1 English cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tbsp red wine vinegar or balsamic vinegar
1 tsp Dijon mustard (for dressing)
Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Pot Roast. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-5 minutes per side. Remove the beef from the pot and set aside.
Step 3: Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and slightly browned. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Step 4: Pour in the red wine (if using) and beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits. Add the fresh thyme sprigs and bay leaves.
Step 5: Return the seared beef to the pot. Bring the liquid to a simmer, then cover tightly and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 hours.
Step 6: After 2.5 hours, add the halved or quartered potatoes to the pot, nestling them around the beef. Cover and continue to cook for another 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through.
Step 7: While the roast finishes, prepare the Creamy Mac & Cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Step 8: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Step 9: Gradually whisk in the milk, Dijon mustard, and nutmeg. Cook, stirring constantly, until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
Step 10: Remove the pan from the heat. Stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Season with salt and pepper to taste.
Step 11: Add the cooked macaroni to the cheese sauce and stir to combine. Transfer the macaroni mixture to a 9x13 inch baking dish.
Step 12: If desired, sprinkle Panko breadcrumbs over the top for an extra crispy crust. Bake in the preheated oven alongside the pot roast for 25-30 minutes, or until bubbly and golden brown.
Step 13: Prepare the Fresh Greens Salad. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
Step 14: In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Step 15: Just before serving, drizzle the dressing over the salad and toss gently to coat.
Step 16: To serve, remove the pot roast from the oven and let it rest for 10-15 minutes before slicing or shredding. Serve generous portions of the tender pot roast, creamy mac & cheese, and fresh greens salad immediately. Enjoy your ultimate comfort feast!
Notes
For an extra layer of flavor in the pot roast, consider adding a few mushrooms or a splash of Worcestershire sauce to the braising liquid. The mac and cheese can be customized with different cheese blends; smoked gouda or colby jack would also be delicious. For the salad, toasted nuts or dried fruits can add extra texture and sweetness.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 1/6th of recipe)
- Calories: 850 kcal
- Sugar: 10g
- Sodium: 980mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 55g
- Cholesterol: 120mg
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