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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.