Pot Roast Twice Baked Potato Recipe

Ingredients

For the Pot Roast:

• 3-4 pounds chuck roast (preferably smaller)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon sea salt
• 2 teaspoons pepper

For the Potatoes:

• 6 large baking potatoes
• 1 tablespoon canola oil
• 2 teaspoons kosher salt

For the Gravy:

• 2 tablespoons cornstarch
• ½ teaspoon kosher salt
• 1 cup beef broth

For the Filling:

• 4 ounces cream cheese (at room temperature)
• 4 ounces sour cream (at room temperature)
• 2 tablespoons salted butter (melted)
• ½ teaspoon salt
• Parsley (for garnish)

Instructions

Preparing the Roast:

1. Remove the roast from the refrigerator at least 30 minutes before cooking. Season generously with salt and pepper.
2. Preheat the oven to 300°F (150°C).
3. Heat a large Dutch oven over medium-high heat. Add olive oil and butter. Once the butter is melted, sear the roast in the pot for about a minute on each side until browned.
4. Cover the pot and transfer to the oven. Cook for approximately 3 hours, or until the meat is tender and easily shredded with a fork. Adjust the cooking time based on the size of the roast.
5. Remove the roast from the oven and place it on a plate, tenting it with foil to keep it warm.

Making the Gravy:

1. In a medium bowl, mix the beef broth and cornstarch until smooth. Pour this mixture into the pan juices and simmer, stirring occasionally until the liquid thickens. Add salt to taste.
2. Reserve ½ cup of the gravy and set aside.
3. Return the shredded roast to the pan, mixing it into the remaining gravy. Set aside.

Preparing the Potatoes:

1. Increase the oven temperature to 350°F (175°C).
2. Pierce each potato several times with a fork to create heat vents. Rub the potatoes with canola oil and sprinkle with kosher salt. Bake for 1 hour, or until fork-tender.
3. Slice off the tops of the potatoes horizontally and scoop out the insides into a large mixing bowl, being careful not to tear the skins. Place the hollowed potato shells on a baking sheet.
4. Add the reserved gravy, cream cheese, sour cream, melted butter, and salt to the potato insides and mash until creamy.
5. Fill the hollowed potato skins with the mashed mixture, creating a well in the center.
6. Top each potato with shredded pot roast and gravy.

Baking and Serving:

1. Bake the stuffed potatoes for 15 to 20 minutes, or until warmed through.
2. Garnish with parsley and serve immediately.

Enjoy your delicious Pot Roast Twice Baked Potatoes!

Pot Roast Twice Baked Potato Recipe

Ingredients

For the Pot Roast:

• 3-4 pounds chuck roast (preferably smaller)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon sea salt
• 2 teaspoons pepper

For the Potatoes:

• 6 large baking potatoes
• 1 tablespoon canola oil
• 2 teaspoons kosher salt

For the Gravy:

• 2 tablespoons cornstarch
• ½ teaspoon kosher salt
• 1 cup beef broth

For the Filling:

• 4 ounces cream cheese (at room temperature)
• 4 ounces sour cream (at room temperature)
• 2 tablespoons salted butter (melted)
• ½ teaspoon salt
• Parsley (for garnish)

Instructions

Preparing the Roast:

1. Remove the roast from the refrigerator at least 30 minutes before cooking. Season generously with salt and pepper.
2. Preheat the oven to 300°F (150°C).
3. Heat a large Dutch oven over medium-high heat. Add olive oil and butter. Once the butter is melted, sear the roast in the pot for about a minute on each side until browned.
4. Cover the pot and transfer to the oven. Cook for approximately 3 hours, or until the meat is tender and easily shredded with a fork. Adjust the cooking time based on the size of the roast.
5. Remove the roast from the oven and place it on a plate, tenting it with foil to keep it warm.

Making the Gravy:

1. In a medium bowl, mix the beef broth and cornstarch until smooth. Pour this mixture into the pan juices and simmer, stirring occasionally until the liquid thickens. Add salt to taste.
2. Reserve ½ cup of the gravy and set aside.
3. Return the shredded roast to the pan, mixing it into the remaining gravy. Set aside.

Preparing the Potatoes:

1. Increase the oven temperature to 350°F (175°C).
2. Pierce each potato several times with a fork to create heat vents. Rub the potatoes with canola oil and sprinkle with kosher salt. Bake for 1 hour, or until fork-tender.
3. Slice off the tops of the potatoes horizontally and scoop out the insides into a large mixing bowl, being careful not to tear the skins. Place the hollowed potato shells on a baking sheet.
4. Add the reserved gravy, cream cheese, sour cream, melted butter, and salt to the potato insides and mash until creamy.
5. Fill the hollowed potato skins with the mashed mixture, creating a well in the center.
6. Top each potato with shredded pot roast and gravy.

Baking and Serving:

1. Bake the stuffed potatoes for 15 to 20 minutes, or until warmed through.
2. Garnish with parsley and serve immediately.

Enjoy your delicious Pot Roast Twice Baked Potatoes!