Pot Roast Stuffed Potatoes

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

Course Main Course
Author Amye Melton

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.

 

Lightened-Up Cowboy Beans

Lightened-Up Cowboy Beans

 

Cowboy Beans is a recipe that I posted back in September of 2015.  They have been a favorite of Not Just Sunday Dinner readers for a while now, and one of my all-time favorites.  As mentioned then, I was raised on beans and cornbread.  Not one of my favorite meals when I was growing up.  In fact, there were a few meals I dreaded and beans and cornbread was one of them.  Funny how things you hated as a kid can turn out to be one of your favorite things.

I have changed up the recipe, ever so slightly, to lighten it up just a bit.  It’s still every bit as delicious as before.  This recipe makes a big pot of beans!  As noted on the recipe, I did not measure the finished product to see exactly how many cups where in the pot.  When I sat down to figure the points I just guessed at 10 servings, there may actually be more servings than 10, which could lower the points value even more.  However, using 10 servings as my guide this recipe has 3 Weight Watchers Smart Points per serving.

Lightened-Up Cowboy Beans
 
Author:
 
Ingredients
  • 6 pieces Canadian bacon
  • 3 cloves garlic, peeled and minced
  • 1 lg. onion, peeled and diced
  • 2 serrano chiles, stemmed, seeded, and minced (or jalapeno)
  • ½ lb. Mexican chorizo sausage
  • 5 (15.5-oz.) cans pinto beans, drained, rinsed, and drained again
  • 1 (10-oz.) can Rotel
  • 1 (12-oz.) bottle of light amber beer
  • 2 tsp. ground cumin
  • 1½ tsp. dry oregano
  • Chicken broth, as needed
  • salt and pepper, to taste
Instructions
  1. Preheat oven to grill to 325°F.
  2. In a large Dutch oven, cook the bacon until done. Remove from pan to a paper-towel lined dish and set aside. When cool to the touch, dice the bacon.
  3. Remove the chorizo from it's casing. Add to the Dutch oven and cook, stirring occasionally, until browned through. Remove the sausage to another paper-towel lined dish and set aside.
  4. Add the garlic, onion, and serrano chiles (or jalapeños) to the Dutch oven. Cook for a few minutes, or until the onions start to soften but watch closely so that you do not burn the garlic.
  5. Add the bacon, sausage, pinto beans, tomatoes, beer, cumin, and oregano; stir to combine. If the mixture seems a little dry, add chicken broth 1 cup at a time.
  6. Cover and place the Dutch oven on the grill or in the oven. Bake the beans for 1½ to 2 hours, stirring occasionally. These beans are traditionally soupy, but if they seem too soupy, remove the lid during the last 15 minutes of cooking. If the seem dry, stir in a little chicken broth. Stir in the cilantro during the last 15 minutes of cooking and taste for seasoning. Add salt and pepper as needed.
Notes
This make a big pot of beans. I did not measure the cooked pot of beans to see how many cups it makes. However, when I figured the points I used 10 servings. Each serving = 3 Weight Watchers Smart Points.