Pot Roast Twice Baked Potato: A Hearty, Comforting Meal
When it comes to comfort food, few dishes can compete with the hearty and delectable pot roast twice baked potato. Combining the rich flavors of slow-cooked chuck roast with the creamy goodness of twice-baked potatoes, this dish is a true standout. Whether you’re looking for a filling dinner or a special way to repurpose leftover pot roast, this meal is sure to satisfy and impress.
Not only is this recipe delicious, but it’s also versatile and nourishing. The tender pot roast, slow-cooked to perfection, pairs beautifully with the smooth, creamy potato filling, creating a dish that’s both satisfying and flavorful. The beauty of this meal is its ability to transform simple ingredients into something special. And with the added bonus of being able to use leftovers, it’s a time-saving solution for busy nights.
Ingredients
For the Pot Roast:
- 3-4 pounds chuck roast (smaller if possible)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon sea salt
- 2 teaspoons pepper
For the Potatoes:
- 6 large potatoes (for baking)
- 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 (room temperature)
- 4 ounces sour cream (room temperature)
- 2 tablespoons salted butter (melted)
- ½ teaspoon salt
- Parsley (for garnish)
Instructions
1. Prepare the Pot Roast:
- Bring the roast to room temperature: Take the chuck roast out of the refrigerator at least 30 minutes before cooking. Generously salt and pepper the roast on all sides.
- Preheat the oven: Set your oven to 300°F (150°C).
- Sear the roast: Heat a large Dutch oven over medium-high heat. Add the olive oil and butter. Once the butter is melted, place the roast in the pot and sear it for about 1 minute on all sides, until it’s browned.
- Roast the meat: Cover the Dutch oven and transfer it to the oven. Cook the roast for about 3 hours, or until it’s cooked through and shreds easily with a fork. The exact time may vary based on the size of the roast.
- Remove the roast: Take the roast out of the oven and set it on a plate. Tent it with foil to keep it warm.
2. Make the Gravy:
- Prepare the gravy mixture: In a medium bowl, combine the beef broth and cornstarch, mixing well until smooth.
- Simmer the gravy: Pour the mixture into the pan with the roast juices. Simmer over medium heat, stirring occasionally, until the liquid thickens (this should take about 5 minutes).
- Season the gravy: Add the kosher salt to taste.
- Reserve some gravy: Set aside ½ cup of the gravy to use later for the potatoes.
3. Prepare the Potatoes:
- Increase the oven heat: Raise the oven temperature to 350°F (175°C).
- Prick and coat the potatoes: Using a fork, prick each potato a few times on all sides. Coat them with canola oil and kosher salt.
- Bake the potatoes: Place the potatoes directly on the oven rack or on a baking sheet and bake for 1 hour, or until they are fork-tender.
- Slice and scoop: Once the potatoes are done, remove them from the oven. Using a sharp knife, slice the top off of each potato horizontally. Carefully scoop out the potato filling into a large mixing bowl, being careful not to tear the skin. Lay the empty potato shells on a baking sheet for later.
4. Make the Filling:
- Mash the potato: To the bowl of scooped-out potatoes, add the reserved gravy, cream cheese, sour cream, melted butter, and salt. Mash everything together until smooth and creamy.
- Fill the potatoes: Spoon the creamy filling back into the hollowed-out potato skins. Create a well in the center of each filled potato.
5. Assemble and Bake Again:
- Top with pot roast: Fill the well in each potato with shredded pot roast and drizzle some of the reserved gravy over the top.
- Bake the stuffed potatoes: Place the filled potatoes back in the oven and bake for an additional 15 to 20 minutes, or until the potatoes are warmed through and the top is golden and bubbly.
6. Garnish and Serve:
- Garnish: Once out of the oven, sprinkle with chopped parsley for a burst of color and freshness.
- Serve: These pot roast twice-baked potatoes make for a comforting, filling meal that pairs wonderfully with a green salad or steamed vegetables.
Tips for Perfection:
- Slow Cooker Option: For an easier version, you can cook the pot roast in a slow cooker for 8 hours on low. Just add the seasoning and a bit of broth, then shred it once it’s done.
- Make Ahead: The filling can be made ahead of time and stored in the refrigerator for up to a day. Just fill and bake the potatoes when you’re ready to serve.
- Extra Cheese: Add a layer of shredded cheese on top of the pot roast before baking for an extra cheesy finish.
Why You’ll Love This Recipe:
The combination of slow-cooked pot roast and creamy twice-baked potatoes makes for a rich, hearty meal that will satisfy both your hunger and your taste buds. It’s a dish that not only makes use of leftovers but also turns them into something indulgent and memorable. Perfect for cozy dinners or family gatherings, this meal is sure to become a favorite.
Enjoy this comforting, hearty dish of Pot Roast Twice Baked Potatoes as a satisfying and flavorful meal!