pot roast stuffed baked potatoes

How To Make pot roast stuffed baked potatoes

• Step 1
  ROAST: Heat the oven to 400ºF. Season the beef generously with salt and pepper. Set a large oven-proof pot over high heat. Add the oil. Cook the beef for 5 minutes on each side, or until deeply browned. Transfer to a plate.
• Step 2
  Reduce the heat to medium. Add the onions and garlic to the pot and cook 5 minutes, or until soft and translucent. Add the mushrooms, rosemary, peppercorns, and tomato paste; cook for 1 minute.
• Step 3
  Stir in the wine, scraping up any browned bits from the bottom of the pot. Return the beef to the pot; add the beef stock and water; bring to a simmer. Cover the pot and transfer to the oven.
• Step 4
  POTATOES: After 1 hour, poke the potatoes several times with a fork. Rub them with the vegetable oil and sprinkle them with sea salt. Place them in the oven, directly on the rack.
• Step 5
  After another hour, check the potatoes for doneness – the skin should be crispy and the insides should feel tender. When the potatoes are done, remove them and the pot roast from the oven
• Step 6
  BACK TO THE ROAST: Use two forks to shred the pot roast; it should be very tender and fall apart easily. Stir in the balsamic vinegar and let the shredded meat rest in the pan juices for 5 minutes.
• Step 7
  GREMOLATA: Meanwhile, prepare the gremolata by mixing together the lemon zest, parsley, and garlic cloves.
• Step 8
  SERVING: To serve, cut a slit in the center of each potato, lengthwise. Gently squeeze the opposite ends toward each other to help it open up. (If necessary, you can use a spoon to scoop out some of the inside of the potato.)
• Step 9
  Spoon about ¼ cup of pot roast into each potato. Top with gremolata and sour cream, if desired.
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