Ingredients
POT ROAST
3-4 pounds chuck roast, smaller if possible
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon sea salt
2 teaspoons pepper
POTATOES
6 large potatoes, for baking
1 tablespoon canola oil
2 teaspoons kosher salt
GRAVY
2 tablespoons cornstarch
½ teaspoon kosher salt
1 cup beef broth
FILLING
4 ounces cream cheese, room temperature
4 ounces sour cream, room temperature
2 tablespoons salted butter, melted
½ teaspoon salt
parsley, for garnish
Instructions
ROAST
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)
HOMEMADE GRAVY
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 ½ cup of gravy and set aside.
Add the roast back to the pan and shred into the gravy. Set Aside.
POTATOES
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.