Description

The Pot Roast Twice Baked Potato combines the hearty, comforting flavors of a slow-cooked pot roast with the creamy, indulgent texture of a twice-baked potato. This dish is perfect for those seeking to elevate their potato game or for anyone looking to repurpose leftover pot roast into an entirely new and delicious meal. Here’s how you can create this culinary delight:

Ingredients

Scale

For the Pot Roast:

2–3 lbs beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon rosemary
1 teaspoon thyme

For the Twice Baked Potatoes:

4 large russet potatoes
1/4 cup butter
1/2 cup sour cream
1/4 cup milk
Salt and pepper to taste
1 cup shredded cheddar cheese
Chopped chives or green onions for garnish

Instructions

1. Prepare the Pot Roast:

Season the beef chuck roast generously with salt and pepper.
Brown the roast in a large pot or Dutch oven with olive oil over medium-high heat. Remove and set aside.
Sauté onions, carrots, and celery in the same pot until softened. Add garlic and cook for another minute.
Deglaze the pot with beef broth, scraping up any browned bits. Add Worcestershire sauce, rosemary, and thyme.
Return the roast to the pot. Cover and simmer on low for 3-4 hours or until the meat is tender and falls apart easily.
Shred the cooked pot roast and set aside. Reserve some of the cooking liquid for moistening the meat.

2. Prepare the Twice Baked Potatoes:

Bake the russet potatoes in a preheated oven at 400°F (200°C) for about an hour, or until they are soft and fully cooked.
Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato in the skin for support.
Mash the scooped potato in a bowl with butter, sour cream, milk, salt, and pepper until smooth and creamy.
Mix in a generous amount of shredded pot roast and a bit of the reserved cooking liquid to keep the mixture moist.
Spoon the mixture back into the potato skins. Top with shredded cheddar cheese.
Bake again for about 20 minutes, or until the tops are golden and the cheese has melted.

3. Serve:

Garnish with chopped chives or green onions.
Serve hot as a fulfilling main course or a hearty side dish.

Notes

Tips:

Feel free to customize the filling by adding other ingredients such as cooked vegetables or different types of cheese according to your preference.
For an even richer flavor, mix some of the pot roast vegetables into the potato filling.
This dish is perfect for making ahead. Prepare the potatoes and store them in the refrigerator until ready to bake for the second time.

The Pot Roast Twice Baked Potato is a perfect example of comfort food at its best, blending rich flavors and textures into a dish that’s sure to impress family and guests alike. Whether you’re using up leftovers or planning a special meal, this recipe offers a delicious twist on classic favorites.