Stuffed Pot Roast

barbara lentz


My husband loves this dish. The roast is tender and the gravy is so rich.


☆☆☆☆☆ 0 votes

15 Min
3 Hr


  • 2 lb
    boneless beef roast
  • 2/3 c
    vodka or apple cider vinegar
  • 3/4 c
  • 1 tsp
  • 4 Tbsp
  • 1 large
    onion coarsely chopped
  • 4 c
    beef stock
  • 1 c
    demi glace or 1 cup water with 2 knorr's beef bouillon packages
  • ·
  • 4 Tbsp
    butter melted
  • 1 large
    onion chopped
  • 6 slice
    bread made into crumbs
  • 1 large
  • 1 Tbsp
    fresh parsley chopped
  • 1 Tbsp
    fresh sage chopped
  • 1/2 tsp
    sweet paprika
  • 3 Tbsp
    beef stock

How to Make Stuffed Pot Roast


  1. Heat vodka or vinegar to boiling in dutch oven. Scald meat on all sides. Remove meat and discard the vodka.
  2. Season flour with salt and pepper. Dredge on meat. Melt the butter in dutch oven and sear the beef on all sides. Add the onion, beef stock, and demi glace. Bring to a boil and reduce heat to low and simmer 3 hours. Adding more beef stock if necessary.
  3. Meanwhile mix all ingredients for stuffing together. When meat is tender remove to a cutting board. Heat oven to 375 degrees. slice the meat to create pockets for stuffing.
  4. Stuff each pockets with stuffing. Add roast back to pan and place in oven for 20 minutes. Serve with gravy drizzled over.

Printable Recipe Card

About Stuffed Pot Roast

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Polish

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