Pot Roast Twice Baked Potato

Ingredients

POT ROAST

• 3-4 pounds chuck roast, smaller if possible
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon sea salt
• 2 teaspoons pepper

POTATOES

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

GRAVY

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

FILLING

• 4 ounces cream cheese, room temperature
• 4 ounces sour cream, room temperature
• 2 tablespoons salted butter, melted
• 1/2 teaspoon salt
• parsley, for garnish

Instructions

ROAST

1. Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it.
2. Preheat oven to 300°F
3. Heat a large Dutch oven over medium-high heat. Then add olive oil.
4. Add butter to the pot. Once melted, place the roast in the pan and sear it for about a minute on both sides until it is brown all over.
5. Cover and transfer roast to oven. Cook about 3 hours. You want the meat to be cooked through and to tear easily with a fork. CHECK TIME BASED ON ROAST SIZE.
6. Remove the roast and set on a plate (tented to keep warm)

HOMEMADE GRAVY

1. In a medium bowl, mix together the beef broth and cornstarch. Pour the mixture in the pan juices and simmer, stirring occasionally. The liquid will thicken after a few minutes. Add salt.
2. Reserve 1/2 cup of gravy and set aside.
3. Add the roast back to the pan and shred into the gravy. Set Aside.

POTATOES

1. Increase oven heat to 350° F.
2. Using a fork, prick the potatoes a few times on each side to create a heat vent.
3. Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done.
4. Using a sharp knife, slice the top off (horizontally) of each potato.
5. Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
6. To the bowl of potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash together until creamy.
7. Fill the hollowed-out potato skins with the filling, and create a well in the filling.
8. Fill and top with shredded pot roast and gravy.
9. Bake for 15 to 20 minutes or until the potato is warmed through.

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