The Ultimate Sunday Feast: Tender Pot Roast, Baked Mac and Cheese, and Soulful Sides
There is a specific kind of magic that happens in a kitchen when the air fills with the scent of slow-simmering beef and the sweet, earthy aroma of bubbling yams. For me, this meal isn’t just a collection of recipes; it is a core memory. This is the “Big Sunday Dinner”—the kind of spread that brings everyone to the table and keeps them there for hours. Whether it’s a rainy afternoon or a celebratory holiday, the combination of a fork-tender pot roast paired with the creamy indulgence of baked mac and cheese and the smoky depth of collard greens represents the pinnacle of comfort food.
Why You’ll Love This
The Ultimate Comfort: Every component of this meal is designed to feel like a warm hug, offering a perfect balance of savory, sweet, and smoky flavors.
Crowd-Pleasing Variety: With five distinct dishes, there is something for everyone, from the cheese lover to the fan of slow-cooked meats.
Better as Leftovers: While it’s incredible fresh, the flavors of the pot roast and collard greens deepen overnight, making Monday’s lunch just as exciting as Sunday’s dinner.
The Critic Who Stayed for Seconds
I remember the first time I made this full spread for my neighbor, a self-proclaimed “texture hater” who usually avoided greens and anything with a “mushy” consistency. He was skeptical of the candied yams and had never tried collard greens. I watched him take a tentative bite of the pot roast, followed by a forkful of the mac and cheese. By the time he reached for the cornbread to soak up the pot roast gravy, his skepticism had vanished. He ended up asking for a container to take home, admitting that he never knew vegetables could taste like “liquid gold.”
What Makes It Special
Marbled Chuck Roast: Using a well-marbled cut of beef ensures the pot roast stays juicy and develops a rich, velvety gravy.
Triple-Cheese Mac: A blend of sharp cheddar, gruyère, and mozzarella provides the perfect balance of tang, meltability, and that iconic cheese pull.
Smoked Turkey Legs: Instead of traditional pork, smoked turkey legs infuse the collard greens with a deep, wood-fired saltiness without making the pot too greasy.
Cast Iron Cornbread: Baking the cornbread in a preheated cast iron skillet creates a crispy, buttery crust that you simply can’t achieve in a glass dish.
Making It Happen
Creating this feast is all about timing and layers. Start by searing your pot roast in a heavy pot until a deep brown crust forms; this is where the flavor begins. Once the beef is tucked away in the oven with its aromatics and broth, turn your attention to the greens. Let the smoked turkey leg simmer until the meat is falling off the bone before you ever add the collards.
While the stove does the heavy lifting, you can whisk together your mac and cheese sauce—a smooth béchamel infused with spices—and fold in your boiled pasta. The candied yams should be basted in their buttery cinnamon glaze until they look translucent and glossy. Finally, as the roast rests, pour your honey-kissed cornbread batter into a screaming hot skillet. The sizzle you hear is the sound of the perfect crust forming.
You Must Know
Don’t Rush the Sear: When browning the pot roast, let it sit undisturbed for 5-6 minutes per side. That “fond” at the bottom of the pan is the secret to a dark, flavorful gravy.
Rinse Your Greens: Collard greens can hold onto grit. Wash them in a sink of cold water at least three times to ensure a clean bite.
Room Temp Dairy: For the creamiest mac and cheese, let your milk and cheese come to room temperature before melting them into your sauce to prevent graininess.
Serving Ideas
This meal is a complete universe on a plate, but a side of bright, pickled red onions or a simple garden salad with a vinaigrette can help cut through the richness. For drinks, a crisp sweet tea with plenty of lemon is the classic choice. If you prefer wine, a bold Cabernet Sauvignon stands up beautifully to the beef, while a chilled sparkling cider complements the yams and cornbread.
Make It Different
Spice It Up: Add a pinch of cayenne or chopped jalapeños to the cornbread batter for a sweet-and-heat profile.
Vegetarian Swap: You can make the greens vegetarian by using smoked paprika and vegetable broth instead of turkey legs.
Leaner Meat: If you prefer, a bottom round roast can be used, though it may require a slightly longer braise to reach peak tenderness.
Storage and Reheating
Store the components in separate airtight containers in the refrigerator for up to four days. To reheat the pot roast and greens, use the stovetop over low heat to maintain moisture. For the mac and cheese and cornbread, the oven or an air fryer is best to keep the textures from getting soggy. A splash of milk can help loosen the mac and cheese if it thickens too much in the fridge.
Success Tips
The secret to this entire meal is patience. Slow-cooked food cannot be hurried. If the beef isn’t shredding easily, it simply needs more time. Also, remember to season every layer. Salt the pasta water, season the flour for the roast, and don’t forget a pinch of salt in your sweet yams to balance the sugar.
Frequently Asked Questions
Can I make the cornbread in a regular cake pan?
Yes, but you will miss out on the signature crispy bottom. If you use a cake pan, grease it heavily with butter and preheat it for a few minutes before adding the batter.
How do I prevent my mac and cheese from being dry?
Always make more cheese sauce than you think you need. The pasta will absorb a significant amount of liquid as it bakes.
What if my pot roast gravy is too thin?
Whisk a tablespoon of cornstarch with a little cold water and stir it into the simmering liquid during the last 15 minutes of cooking.
Do I have to peel the yams?
For the most “candied” texture, peeling is recommended. It allows the sugar and butter to penetrate the potato fully.
Can I use frozen collard greens?
Fresh is best for texture, but frozen greens work well if you are short on time. Just be sure to drain any excess water before adding them to your seasoned pot.
Recipe Card
Prep time: 1 hour
Cook time: 3 hours 30 minutes
Total time: 4 hours 30 minutes
Servings: 8
Category: Dinner / Comfort Food
Difficulty: Medium
Cuisine: American / Soul Food
Yield: 1 Large Feast
Equipment
Large Dutch Oven
12-inch Cast Iron Skillet
9×13 Baking Dish
Large Stock Pot
Medium Saucepan
Ingredients
Pot Roast: 4lb Chuck roast, onions, carrots, garlic, beef broth, red wine, thyme, rosemary.
Mac and Cheese: 1lb Elbow macaroni, 4 cups shredded cheese (Cheddar/Gruyère), whole milk, butter, flour, mustard powder.
Candied Yams: 4 large sweet potatoes, 1 cup brown sugar, 1/2 cup butter, cinnamon, nutmeg, vanilla extract.
Collard Greens: 2 large bunches of greens, 1 smoked turkey leg, onion, apple cider vinegar, red pepper flakes.
Cornbread: 1 cup cornmeal, 1 cup flour, 1/2 cup honey, 1 cup buttermilk, 1 egg, 4 tbsp melted butter.
Instructions
Pot Roast: Sear the seasoned beef in the Dutch oven. Add vegetables and liquid. Cover and braise at 325°F for 3 hours.
Collard Greens: Simmer the turkey leg in water/broth for 1 hour. Add cleaned greens and spices; simmer for another 45-60 minutes.
Mac and Cheese: Boil pasta until al dente. Create a roux with butter and flour, add milk and cheese to form a sauce. Combine with pasta and bake at 350°F for 25 minutes.
Candied Yams: Slice peeled yams into rounds. Toss with butter and sugar mixture. Bake alongside the mac and cheese until tender.
Cornbread: Mix dry and wet ingredients. Pour into a hot, buttered cast iron skillet. Bake at 400°F for 20 minutes until golden brown.
Notes
Allow the pot roast to rest for 15 minutes before slicing or shredding to keep the juices inside the meat.
Nutrition
Approximate per serving: 850 calories, 42g Fat, 65g Carbs, 48g Protein.
