Years ago, when I was in college, there was a nearby restaurant that served all kinds of stuffed baked potatoes. My friends and I loved going there for lunch and trying the many different variations. One that I enjoy making at home is the Pot Roast Stuffed Potatoes.
Beef stew is one of my favorite comfort foods on a cold evening, and this recipe is the very best! I recommend using amber beer for an earthy, delicious stew. Even if you want to skip the potato, you should really give this stew a try.
However, is you enjoy a tasty potato and you have never tried baking them coated in salt, without foil, I urge you to give it a try. These potatoes have a lighter, flakier texture than any foil-wrapped baked potato. The oil and salt allow the potato skin to bake up perfectly crispy. Brush off the salt before serving, and it will be the yummiest potato you have ever put in your mouth!
Pot Roast Stuffed Potatoes
Ingredients
- 2 pounds chuck roast cut into chunks
- All-purpose flour
- Vegetable oil
- 2 cups sliced carrots
- 2 cups diced onions
- 1 cup beer
- 1 cup beef broth
- 2 sprigs fresh thyme
- 1 teaspoon paprika
- 1 envelope Lipton onion soup mix
- Salt and freshly ground black pepper to taste
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/2 pound mushrooms sliced (optional)
- 4 large russet potatoes
- Vegetable oil
- Kosher salt or sea salt
- Sour cream optional
- Butter optional
Instructions
- Coat roast in flour and set aside.
- Heat a little oil in a hot skillet and sear beef. Remove to a paper-towel lined plate.
- Add beef to a slow-cooker.
- Add in the carrots, onions, beer, broth, thyme, paprika, soup mix, salt, pepper and cream of mushroom soup.
- Cover and cook on LOW for 6 to 8 hours.
- Remove the thyme stems. Using two forks, shred the beef in the crock pot.
- Preheat oven to 425℉.
- Pour about 1/2 cup salt in a small bowl, set aside.
- Using a fork, prick the potatoes a few times.
- Place the potatoes in a large bowl. Add a little oil and then rub to coat the potatoes.
- Coat the potatoes with salt. Place on a large baking sheet and bake for 45 minutes to 1 hours, or until tender.
- When the potatoes are cooked. Carefully rub the salt off. Cut potatoes and add some butter. Spoon stew into the potato and top with sour cream, if desired.
