POT ROAST TWICE BAKED POTATO

Instructions

ROAST

1. Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it.
2. Preheat oven to 300°F
3. Heat a large Dutch oven over medium-high heat. Then add olive oil.
4. Add butter to the pot. Once melted, place the roast in the pan and sear it for about a minute on both sides until it is brown all over.
5. Cover and transfer roast to oven. Cook about 3 hours. You want the meat to be cooked through and to tear easily with a fork. CHECK TIME BASED ON ROAST SIZE.
6. Remove the roast and set on a plate (tented to keep warm)

HOMEMADE GRAVY

1. In a medium bowl, mix together the beef broth and cornstarch. Pour the mixture in the pan juices and simmer, stirring occasionally. The liquid will thicken after a few minutes. Add salt.
2. Reserve 1/2 cup of gravy and set aside.
3. Add the roast back to the pan and shred into the gravy. Set Aside.

POTATOES

1. Increase oven heat to 350° F.
2. Using a fork, prick the potatoes a few times on each side to create a heat vent.
3. Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done.
4. Using a sharp knife, slice the top off (horizontally) of each potato.
5. Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
6. To the bowl of potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash together until creamy.
7. Fill the hollowed-out potato skins with the filling, and create a well in the filling.
8. Fill and top with shredded pot roast and gravy.
9. Bake for 15 to 20 minutes or until the potato is warmed through.