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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