Pot Roast Stuffed Spud Recipe
Baked potato stuffed with our slow-cooked pot roast and smothered with our savory brown gravy.
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Ingredients
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Potatoes
Pot Roast
Brown Gravy
Method
Potatoes
- 1
Bake the Potatoes
Preheat your oven to 425°F (220°C). Scrub the russet potatoes under cold water and dry them with a towel. Prick each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skin is crispy and a fork easily pierces the flesh.
Pot Roast
- 2
Prepare the Pot Roast
In a large skillet, heat olive oil over medium-high heat. Season the chuck roast with salt and black pepper, then sear it in the skillet for 3-4 minutes on each side until browned. Remove the roast and set aside.
- 3
- 4
Slow Cook the Roast
Transfer the roast back to the skillet, add the beef broth, thyme, and rosemary. Bring to a boil, then cover and reduce to a simmer. Cook for 3-4 hours, or until the meat is tender and easily shredded.
- 5
Brown Gravy
- 6
Make the Gravy
In a saucepan, heat the beef drippings over medium heat. Sprinkle in the flour and whisk continuously for about 2 minutes to create a roux. Gradually add the beef broth while whisking to avoid lumps. Cook for 5-7 minutes until thickened. Season with salt and black pepper to taste.
