Hot Roast Beef Potato Recipe

Time1h 15m

Serves4

Rib & Chop’s large baked potato stuffed with butter and sour cream, topped with pit smoked beef with brown gravy.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Bake the Potatoes
Preheat your oven to 425°F (220°C). Scrub the baking potatoes under cold water, then dry them. Pierce each potato several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
2
Prepare the Beef and Gravy
While the potatoes are baking, heat the pit smoked beef in a saucepan over medium heat until warmed through. Prepare the brown gravy according to package instructions or your preferred recipe.
3
Assemble the Dish
Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato and gently squeeze the ends to fluff the inside. Add 1 tablespoon of butter to each potato, followed by a generous dollop of sour cream. Top with the warmed pit smoked beef, and pour brown gravy over the top.
4
Season and Serve
Season with salt and black pepper to taste. Serve hot and enjoy your Hot Roast Beef Potato!