When the weather starts to turn, a lot of people reach for the same kind of dinner: a heavy pot, a slow oven and a table full of sides. One home cook leaned all the way in, planning a fall menu of pot roast, mac and cheese, collard greens and candied yams, all cooked in the same afternoon.
The full cook was shared by @5tfumatthew, who explains every step in a calm, friendly voice and calls it the perfect meal for the fall.
@5tfumatthew
Starting with the pot roast
The roast comes first because it needs the most time. The cook cuts a chuck roast into four thick chunks, pats them dry, seasons every side generously with salt and black pepper and massages it in well. The meat then rests for about 30 minutes.
Meanwhile, the vegetables go on the board: one onion, six carrots, six stalks of celery and four cloves of minced garlic. Avocado oil goes into a green enameled Dutch oven over medium high heat, and the beef is seared until a deep crust forms, after about two to three minutes. The meat comes out and the vegetables go in to sweat for about five minutes. Then comes the garlic and three tablespoons of tomato paste, toasted in the pot.
A homemade seasoning blend goes in next, made from caramelized onion butter, cayenne, pepper, garlic, onion, smoked paprika and Italian seasoning. Half a bottle of red wine deglazes the pot and reduces for about eight minutes.
For the braise, the cook ties fresh rosemary and thyme into a bouquet with twine and tucks it under the beef so it absorbs the flavor. The liquid is two cups of beef bone broth mixed with a packet of pot roast seasoning, poured over the meat. A handful of pepperoncini goes in, the lid goes on, and the pot spends about three hours in a 300 degree oven.
The sides that fill the table
While the roast cooks, the sides take over. The collard greens are washed and chopped in large batches, then cooked in a big stockpot with smoked meat, broth, seasonings and vinegar, with the tender shredded meat folded in at the end.
The mac and cheese begins with freshly grated blocks of cheese and a seasoned roux of butter, spices and flour, thinned with cream or milk into a velvety sauce. Cooked cavatappi pasta goes in, and the mixture is layered into a glass baking dish with extra cheese on top, then baked until golden and bubbly. The cook mentions using habanero jalapeno cheddar and smoked gruyere for a little kick.
Sweet potato slices are caramelized in a glaze for candied yams, and mashed potatoes get a stir of chives. When the three hours are up, the roast is shredded with a fork. The plate comes together with the greens finished in vinegar and hot sauce, and the sauce from the yams mingling with the mac and cheese.
Why this method works
Searing creates the browned crust that gives a braise its depth. Patting the meat dry matters because a dry surface browns, while a wet one steams. Salting the roast ahead of time gives the seasoning a chance to work its way in.
Deglazing with wine lifts the browned bits from the bottom of the pot and turns them into sauce. Cooking at a low temperature for hours gives the tough connective tissue in chuck roast time to melt, which is why the finished beef can be pulled apart with a fork.
Tips for your own fall dinner
- Choose chuck roast for braising. It has plenty of marbling and connective tissue that turn tender in a slow, moist oven.
- Cut it into chunks. Smaller pieces create more browned surface and cook more evenly.
- Do not crowd the pan when searing. Work in batches if you need to, so the meat browns instead of steams.
- Tuck the herbs under the meat. They infuse the braising liquid as it simmers.
- Check the roast with a fork. When it pulls apart easily, it is ready, even if it needs a little more time.
- Time your sides. Start the mac and cheese and greens while the roast is in the oven so everything lands on the table together.
- Store leftovers well. Refrigerate cooked food within two hours and reheat it until steaming hot.
Common questions
Can I skip the wine? Yes. More broth with a splash of vinegar can stand in, though the flavor will be a bit different.
Can I use a slow cooker? A slow cooker can also braise a roast, though searing first in a skillet still pays off.
What do I do with leftovers? Shredded pot roast makes a great sandwich filling, and extra mac and cheese reheats well with a splash of milk.
The takeaway
A fall dinner like this is a project, but most of it is hands off. Once the roast is in the oven, the afternoon fills with the smells that make a house feel like home. If you are ready for sweater weather, this menu is a good place to start.
Credit for the original post goes to @5tfumatthew on TikTok.
