Pot Roast Stuffed Baked Potato

Ok. I get it, not your “usual” pot roast dinner. But trust me when I say, it’s fun and new and still the same comfort flavors we are all used to eating for Sunday dinner.

Pot Roast Stuffed Baked Potato

4 lb. pot roast

1/4 cup water

1 pkg. McCormick pot roast flavor packet

2 carrots, diced

2 celery sticks, diced

1 tsp. Kosher salt

6 large baking potatoes

1 tbsp. olive oil

1 tsp. kosher salt

Sour Cream

Chives for garnish

Black pepper

*Tip: You can use an instant pot to make this recipe, however, I always like to cook my roasts low and slow. Better flavor, more tender.

In your crock pot, prepare your roast. Add the roast, season with salt and the McCormick roast packet. Then add the diced carrots and celery. Add the water. Cook on low for 8 hours. I like to start mine in the morning and it’s ready by dinnertime.

Prepare your potatoes: preheat your oven to 425 degrees. Wash and dry your potatoes. Rub the olive oil on each potato. Then prick your potato with a knife, or fork- season the outside of the potato with kosher salt. Bake for 60-70 minutes until tender. (depends on the size of the potato)

Once the potatoes are done, remove from the oven and cool slightly. Cut the potato down the middle about 3/4 of the way through. Press the potato to open and make room for the shredded roast.

Shred the roast, mixing with the gravy and vegetables. Set aside.

Add the shredded roast into the middle of the large baked potatoes. Repeat until the potatoes are all filled. Then take the drippings or gravy from the pot roast and pour over the stuffed potatoes. Top with sour cream and chives just before serving.

Dinnertime! Who’s hungry? xo