Stout Pot Roast Stuffed Potato Skins Recipe

Stout pot roast stuffed potato skins are all the deliciousness of hearty pot roast served up in a crispy potato skin and drizzled with homemade gravy! Serve this as an appetizer or a fun dinner!

Stout Pot Roast Stuffed Potato Skins | Britt's Blurbs

First and foremost, thank you for all of the congratulatory messages via social media for yesterday’s post. I’m so excited to take this next step in my career!

With that being said, it’s time to talk pot roast. Man oh man do I love a good roast. I mean there is NOTHING better than that meat just falling apart in your mouth after slow cooking all day. Sticking with my St. Patrick’s Day theme, I decided to use Irish stout to flavor my pot roast. The stout adds a rich flavor to the meat while keeping it nice and moist. There’s nothing worse than a dry roast! But I couldn’t just stop there by adding the stout to the roast. I had to take it one step further and stuff all that deliciousness into a crispy, roasted potato skin, drizzle with homemade gravy and top with shredded cheese. Yes this is real life.

Stout Pot Roast Stuffed Potato Skins | Britt's Blurbs

Not only does this make a seriously delicious Sunday dinner but it’ll truly impress a crowd to serve as an appetizer! You can also freeze the potato skins to reheat at a later time but I suggest they’re best when they’re eaten fresh out of the oven!

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Stout Pot Roast Stuffed Potato Skins

Stout pot roast stuffed potato skins are all the deliciousness of hearty pot roast served up in a crispy potato skin and drizzled with homemade gravy! Serve this as an appetizer or a fun dinner!

  • Author:
  • Prep Time: 30
  • Cook Time: 250
  • Total Time: 4 hours 40 minutes

Ingredients

  • 1 package of organic beef shoulder roast (3-5 lbs)
  • 6 small russet potatoes
  • 6 carrots, cut into 2 inch pieces
  • 1 whole onion, peeled and halved
  • 2 cups stout
  • 2 cups organic beef broth
  • 2-3 tbsp. EVOO
  • 2 tbsp. Italian Seasoning
  • 1/4 cup flour

Instructions

For the Stout Pot Roast

  1. Pre-Heat oven to 275 degrees
  2. Place a dutch oven on the stove and turn to medium-high heat. Add the EVOO.
  3. Add the onions and let caramelize 2-3 minutes. Remove the onions to a bowl.
  4. Add the carrots into the dutch oven and cook 3-4 minute. Remove the carrots to a bowl.
  5. Add a touch more EVOO to the dutch oven if needed. Plus roast in pot and sear on each side 1-2 minutes. Remove from dutch oven.
  6. Add some stout to the bottom of the pan and use a whisk to remove any remnants stuck to the bottom of the pan.
  7. Add the roast back in the oven as well as the carrots and onions.
  8. Fill the dutch oven with the rest of the stout and beef broth until liquid is halfway up the roast.
  9. Place lid on and cook for 3-4 hours.

For Stuffed Potato Skins

  1. While roast is cooking slice a 1/2 inch cut in each potato lengthwise and wrap the potato in a moist paper towel. Microwave for a few minutes to make them easier to handle.
  2. The cut potatoes in half then scoop out the middle by cutting the middle of the potato into small cubes.
  3. When the roast is halfway done cooking, add the potato cubes into the pot.
  4. When the roast is almost finished take it out of the oven and turn the oven to 375 degrees. Keep the dutch oven on the stove and turn to low heat.
  5. Rub each potato skin with EVOO and roast for 30-40 minutes until skin is crisp.
  6. Scoop the roast, potatoes, carrots and onion out of the dutch oven and chop them up. Stuff in the middle of the potato skin.
  7. In a small sauce pan, scoop out about 3/4 cup of the liquid leftover from the dutch oven and add to pan. Slowly add a pinch of flour at a time while whisking the liquid to create a gravy.
  8. Drizzle the gravy in the potato skins over the roast ingredients and top with shredded cheese.
  9. Cook for just another 10 minutes in the oven so the cheese can melt.

Nutrition

  • Calories: 1476
  • Sugar: 28
  • Sodium: 3548
  • Fat: 36
  • Saturated Fat: 5
  • Unsaturated Fat: 29
  • Trans Fat: 0
  • Carbohydrates: 258
  • Protein: 42
  • Cholesterol: 0

Stout Pot Roast Stuffed Potato Skins | Britt's Blurbs

Enjoy!!

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