Ingredients
POT ROAST
3-4 pound chuck roast, smaller if possible
2 tablespoons of the olive oil
1 tablespoon of butter.
1 tablespoon of sea salt
2 teaspoons of pepper
POTATOES
6 large potatoes, for cooking
1 tablespoon of canola oil
2 teaspoons of kosher salt
GRAVY
2 tablespoons of cornstarch
1⁄2 teaspoon of kosher salt
1 cup of beef broth
FILLING
4 ounces of cream cheese, room temperature
4 ounces of sour cream, room temperature
2 tablespoons of melted salted butter.
1⁄2 teaspoon of salt
parsley for garnish
Instructions
ROAST
Take the roast out of the fridge at least 30 minutes before cooking and generously salt and pepper it.
Preheat the oven to 300°F
Heat a large Dutch oven over medium heat. Then add the olive oil.
Just add butter to the saucepan. Once melted, place the roast in the skillet and let it seal for about a minute on both sides until brown all over
Covering and transferring roast to oven. Cook for about 3 hours. You want meat cooked through and tear apart easily with a fork. CHECK TIME ACCORDING TO THE SIZE OF THE ROAST.
Remove the roast and put on a plate (tent to keep warm)
HOMEMADE GRAVY
In a medium bowl, mix the beef broth and cornstarch. Pour the mixture into the juice of the pan and simmer, stirring from time to time. Liquid will thicken after a few minutes. Just add some salt.
Reserve 1⁄2 cup sauce and set aside.
Add roast to the skillet and shred in the sauce. Set aside.
POTATOES
Turn the oven heat to 350° F.
Using a fork, peel the potatoes a few times on each side to create a heat duct.
Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork tender when made.
Cut the top off (horizontally) of each potato with a sharp knife.
Using a spoon, remove the center of the potato and place in a large mixing bowl. Be very careful not to tear up the skin of a potato. Drop hollow potato skins on a baking sheet.
In the potato bowl, add the reserved sauce, cream cheese, sour cream, butter and salt and mash together until creamy.
Fill hollow potato skins with the filling, and create a well in the filling.
Stuffed and topped with roast and grated sauce.
Bake for 15 to 20 minutes or until potatoes are heated through.
