A Pot Roast Twice Baked Potato is as down-home and comforting a meal that you could ask for, and I think you will be asked for this recipe a lot! With tender roast beef and a homemade gravy piled on a perfectly baked potato, it’s a meal in itself! Just add some roasted parmesan green beans for a complete dinner.
POT ROAST TWICE BAKED POTATO
You definitely didn’t have to tell me twice to eat this Pot Roast Twice Baked Potato. I was going to just take a bite, but before I knew it, I ate the entire potato, along with the pot roast filling! It really was that good. We added some of the pot roast gravy to the filling and that makes ALL the difference in the world! This twice-baked potato is loaded with flavor in literally EVERY single bite. If you can stop at one let me know… none of my taste testers could!
Most people associate Idaho with the potato, but potatoes were grown as many as 13,000 years ago! They are a great source of Vitamin C, potassium, and fiber. Did you know that the potato was the first vegetable to be grown in space? Lucky for us, we don’t have to go to space to get potatoes for twice baked potatoes. Smothered in beef and gravy and filled with a cream cheese filling, it doesn’t get much more hearty than this!
POT ROAST TWICE BAKED POTATO RECIPE
This recipe starts with the tender roast, followed by perfectly cooked potatoes. I will give you some tips on how to bake a potato next. After all, how many times have you baked a potato and it comes out rock solid?
Pot Roast Ingredients (full recipe below)
- Chuck roast (the smaller, the better, since you WILL have leftovers if you use a 3-pound roast)
- Olive oil
- Sea salt
- Canola oil
- Kosher salt
- Kosher salt
- Beef broth
- Cream cheese
- Sour cream
- Parsley, for garnish
HOW TO MAKE POT ROAST
Take out the pot roast at least 30 minutes before roasting it. Season it with salt and pepper, and preheat the oven to 300°F. Get out a large Dutch oven and set it over medium-high heat. Add the olive oil and the butter. Once the butter has melted, sear the roast until it is brown all over. A Dutch oven is nice to use since the roast can go directly from the stovetop to the oven in the same pot. Cover the Dutch oven and cook it for about 3 hours. You want the meat to easily tear off with a fork. As the roast cooks, it gets more and more tender, so you don’t want to rush it. For each pound over 3 pounds, add another 40-60 minutes for cook time. Put the cooked roast on a plate, tented with aluminum foil to keep it warm. Keep the juices in the Dutch oven for the gravy.
HOW TO MAKE GRAVY
Once the pot roast has been cooked, make the gravy to mix with the meat. In a medium bowl, mix together the beef broth and cornstarch. Add this to the roast juices and simmer, stirring occasionally. The gravy will start to thicken. Add the salt, reserve a half a cup, and set the rest aside. Add the pot roast back into the Dutch oven and shred it to combine with the gravy. If you need more gravy, simply double the cornstarch and beef broth.
HOW TO BAKE A PERFECTLY BAKED POTATO
The baked potato is such an important part of this recipe, so you want it done right!
- First of all, choose a starchy potato like a Russet potato or Idaho potato. Clean it well to get off all the dirt.
- Preheat the oven to 350°F.
- Prick holes all around the potato (carefully), using a knife or fork. This allows the steam to escape from inside the potato. If you do not prick holes in the potato, it may actually burst inside your oven.
- Rub the potatoes with oil and season them with Kosher salt. Be generous with the salt.
- Place the potatoes on a foil-lined baking sheet and let them cook at 350°F for about an hour, or until they are fork-tender. A fork will easily pierce the baked potato when it’s done. If it is hard, bake it for a little longer. Be careful to not overbake, though! If you want to be exact, the temperature of a fully cooked potato is around 210°F.
- Remove them from the oven and let them cool before you begin to handle them.
HOW TO MAKE POT ROAST TWICE BAKED POTATOES
Once the pot roast, gravy, and potatoes are ready to go, it’s time to put it all together. First, carefully form a ‘potato bowl’ with each of the potatoes. To do this, cut off one top of each potato (horizontally speaking). 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 of the ‘bowl’. Lay the hollowed out potato shells on a baking sheet. (On a side note, the salted skin of the potato that you just cut off the top is a salty delight, but you won’t need those again for this recipe.)
In the large mixing bowl, with the scooped out potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash it until it is creamy. Fill in each ‘potato boat’ with the cream cheese filling and create a well in the filling. Put some of the shredded pot roast and gravy in each well. (Remember, depending on the size of the roast, you will probably have leftovers.) Bake the loaded potatoes for 15-20 minutes, or until everything is warmed through. Enjoy!
CAN YOU BAKE TWICE BAKED POTATOES IN THE MICROWAVE?
If you want to save some time on the potatoes, you could bake them first in the microwave. Most of the prepping of the potatoes are the same as baking them in the oven. First, scrub and wash the potatoes. Then, poke holes in the potatoes using a fork or knife. Rub the canola oil over each potato and sprinkle on the salt. Finally, wrap the potatoes in a paper towel that has been moistened with a little more canola oil. Cook two potatoes at a time in the microwave, checking if they are fork-tender after 8 minutes. If not, cook a minute more at a time until they are ready. I would recommend baking them in the oven the second time, which only takes 15-20 minutes. Another shortcut I have used it to bake the potatoes the night before, refrigerate them overnight, and use them the next day for the second part of baking.
- 3-4 pounds chuck roast, smaller if possible
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon sea salt
- 2 teaspoons pepper
- 6 large potatoes, for baking
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1 cup beef broth
- 4 ounces cream cheese, room temperature
- 4 ounces sour cream, room temperature
- 2 tablespoons salted butter, melted
- 1/2 teaspoon salt
- parsley, for garnish
- Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it.
- Preheat oven to 300°F
- Heat a large Dutch oven over medium-high heat. Then add olive oil.
- 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.
- 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.
- Remove the roast and set on a plate (tented to keep warm)
- 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.
- Reserve 1/2 cup of gravy and set aside.
- Add the roast back to the pan and shred into the gravy. Set Aside.
- Increase oven heat to 350° F.
- Using a fork, prick the potatoes a few times on each side to create a heat vent.
- Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done.
- Using a sharp knife, slice the top off (horizontally) of each potato.
- 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.
- To the bowl of potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash together until creamy.
- Fill the hollowed-out potato skins with the filling, and create a well in the filling.
- Fill and top with shredded pot roast and gravy.
- Bake for 15 to 20 minutes or until the potato is warmed through.