Description
Tender chuck roast, savory homemade gravy, and creamy mashed potato filling come together inside crisp, salted potato skins for a hearty main-course dinner.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon sea salt
- 2 teaspoons black pepper
- 6 large russet potatoes
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
- 2 tablespoons cornstarch
- 1 cup beef broth
- 1/2 teaspoon kosher salt, for the gravy
- 4 ounces cream cheese, softened
- 4 ounces sour cream, at room temperature
- 2 tablespoons salted butter, melted
- 1/2 teaspoon salt, for the filling
- Chopped fresh parsley, for garnish
Instructions
- Remove the chuck roast from the refrigerator 30 minutes before cooking. Season every side with sea salt and black pepper.
- Preheat the oven to 300°F.
- Heat a large Dutch oven over medium-high heat. Add the olive oil and butter.
- Sear the roast for about one minute per side, until deeply browned.
- Cover the Dutch oven, transfer it to the oven, and cook for about three hours, or until the beef pulls apart easily with a fork.
- Transfer the roast to a plate and tent it loosely with foil.
- Whisk the beef broth and cornstarch together in a medium bowl.
- Pour the broth mixture into the hot pan juices. Simmer and stir until the gravy thickens.
- Season the gravy with 1/2 teaspoon kosher salt and reserve 1/2 cup.
- Return the roast to the Dutch oven and shred it into the remaining gravy.
- Increase the oven temperature to 350°F.
- Scrub and dry the potatoes. Prick each potato several times with a fork.
- Rub the potatoes with canola oil, coat them with kosher salt, and bake for about one hour, until fork-tender.
- Cut a thin horizontal slice from the top of each potato.
- Carefully scoop the potato flesh into a large bowl, leaving a thin layer inside each skin.
- Mash the potato with the reserved gravy, cream cheese, sour cream, melted butter, and salt until creamy.
- Spoon the filling back into the potato shells and make a well in the center of each potato.
- Fill and top each potato with shredded pot roast and gravy.
- Bake for 15 to 20 minutes, until heated throughout.
- Garnish with chopped parsley and serve hot.
Notes
- Choose large russet potatoes with firm, unbroken skins.
- Do not overmix the potato filling because excess mixing can create a gummy texture.
- Leave a thin layer of potato flesh inside each shell to prevent tearing.
- Use about three cups of shredded leftover pot roast as a faster alternative.
- Refrigerate leftovers in an airtight container for up to four days.
- Reheat in a 350°F oven for 20 to 25 minutes for the best texture.
- Prep Time: 30 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 892
- Sugar: 4
- Sodium: 1760
- Fat: 49
- Saturated Fat: 20
- Unsaturated Fat: 25
- Trans Fat: 1
- Carbohydrates: 58
- Fiber: 5
- Protein: 56
- Cholesterol: 190