Warm up this winter with Pot Roast Stuffed Baked Potatoes topped with Gremolata.

It snowed this weekend. Not flurries – I can live with those. I’m talking about big, fat snowflakes. They didn’t stick, but they did incite some yelling and a few not-so-nice words. I guess summer is really over.

On the plus side, that means I can finally share this recipe for pot roast stuffed baked potatoes. I photographed it back when it was still way to nice outside to be at home with the oven on all afternoon, but it’s perfect for this time of year. It’s pretty much the ultimate cozy weekend comfort food.

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I’ve always been a huge fan of pot roast – I grew up eating it every week – but serving it stuffed inside of fluffy baked potatoes was a new idea for me. It makes so much sense though! It’s so easy to overeat when you serve pot roast over mashed potatoes, but this way it’s like built-in portion control. You get one baked potato and about 1/4 cup of pot roast – just enough to leave you satisfied but no stuffed.

The pot roast recipe I’m sharing here is full of delicious, earthy flavors like caramelized onions, mushrooms, and red wine. I also throw in a palm full of whole black peppercorns. They soften as they cook and give you little bursts of peppery flavor as you eat. In my world, no pot roast is complete without them.

A generous splash of balsamic vinegar stirred in at the end adds a touch of bright flavor to the recipe. I also love to top it with gremolata, a mixture of finely chopped parsley, lemon zest, and shallot. It picks everything up and prevents the flavors of the dish from getting to muddled. A dollop of sour cream or plain Greek yogurt is also a welcome addition.

Since you’re putting to much thought and care into the pot roast, it’s important to make sure your baked potatoes are perfect, too.

For baking, Idaho® Russetts are a perfect choice. They’re low-moisture, so they bake up nice and fluffy inside and the skins get shatteringly crisp.

I rub the potato skins with oil and sprinkle them with sea salt to highlight the flavor of the skins, then bake them directly on the rack of my oven. They take about an hour, which means if you add them when the pot roast is halfway done everything will be ready at the same time.

For more potato recipes, try this, this, or this.

Pot Roast Stuffed Baked Potatoes with Gremolata

Name: Pot Roast Stuffed Baked Potatoes with Gremolata
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Ingredients: 1 1/2 pounds chuck shoulder; salt and pepper; 2 tablespoons olive oil; 1 onion, diced; 2 cups sliced crimini mushrooms; 2 garlic cloves, minced; 1 tablespoon chopped fresh rosemary; 1 tablespoon whole black peppercorns; 1 tablespoon tomato paste; 1/4 cup red wine; 1 1/2 cups low sodium beef stock; 1/2 cup water; 6 Idaho® Russett potatoes; 1 tablespoon vegetable oil; sea salt; 1 tablespoon balsamic vinegar; 1 lemon, zested; 1 small bunch parsley, chopped; 2 garlic cloves, minced; sour cream for serving, if desired

Yield: 6

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Ingredients

1 1/2 pounds chuck shoulder
salt and pepper
2 tablespoons olive oil
1 onion, diced
2 cups sliced crimini mushrooms
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 tablespoon whole black peppercorns
1 tablespoon tomato paste
1/4 cup red wine
1 1/2 cups low sodium beef stock
1/2 cup water
6 Idaho® Russett potatoes
1 tablespoon vegetable oil
sea salt
1 tablespoon balsamic vinegar
1 lemon, zested
1 small bunch parsley, chopped
2 garlic cloves, minced
sour cream for serving, if desired

Instructions

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.
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. 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.
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.
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. 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.
Meanwhile, prepare the gremolata by mixing together the lemon zest, parsley, and garlic cloves.
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.) Spoon about 1/4 cup of pot roast into each potato. Top with gremolata and sour cream, if desired.

I developed this recipe for my client, Idaho® potatoes. Be sure to check out their web site for tons of amazing potato recipe ideas!

Comments

Susan says
10/21 at 6:03 pm

We ate pot roast all the time growing up and I never make it now. I’m going to change that with this recipe. I love the idea of stuffing baked potatoes with it!

Brian @ A Thought For Food says
10/21 at 10:52 am

Total comfort food. How could you not feel all warm and cozy after eating a meal like this?

Carolyn says
10/21 at 10:00 am

Mmmmm, yummy. Can I just have the pot roast part? And the gremolata!

Peabody (Culinary Concoctions by Peabody) says
10/21 at 12:19 am

Pot Roast in potatoes? Now that is a genius idea. I don’t know why we don’t do stuffed pototoes more often, we love them.

Kim Beaulieu says
10/20 at 11:12 pm

I love this recipe, it’s comfort food at its finest. I love pot roast on top of baked potatoes. It’s just so yummy, now I want to try it with gremolata.

I am not ready for snow. Never. Ever. Ever. How I got stuck in Canada is beyond me. I should have grown up in Hawaii.

Jean O'Toole says
10/20 at 2:06 pm

This is an “updo” of my Hot Beef Sundae fave! I love what you do with the potatoes for added flavor, so simple, yet so unique, don’t love the snow, but love the food! Thanks Lauren.

Nicole @ Or Whatever You Do says
10/20 at 1:19 pm

This is genius! I have a gigantic amount of leftover pork roast that is just begging to be made into this. GREAT idea!!

Kimberly @ The Daring Gourmet says
10/20 at 12:58 pm

Heck yes!! What an awesome idea – these pot roast stuffed baked potatoes look and sound amazing!

Angie | Big Bear's Wife says
10/20 at 11:53 am

Stuffed Potatoes are so good and YES to pot roast! Also fluffy potatoes are a must when it comes to baked potatoes!

Courtney @ NeighborFood says
10/20 at 11:43 am

Okay, first, caramelized onions and mushrooms with pot roast is my love language. Second, it’s GENIUS to serve it over baked potatoes. I usually put potatoes in with my roast, but I like the idea of a crispy skinned baked potato much better.

- Lauren Keating says
  10/20 at 9:26 pm
  
  crispy skin all the way! 😀
  
Martha @ A Family Feast says
10/20 at 11:33 am

Snow already?!!? NOOOOO!!! But I’m saying YEEEEESSSS! to these potatoes! They sound fantastic!

Ashley @ Wishes & Dishes says
10/20 at 11:00 am

I could NOT believe the snow this past weekend! I was miserable about it LOL Love this potato dish – at least we can eat comforting foods to take our mind off this cold 🙂

- Lauren Keating says
  10/20 at 9:27 pm
  
  I know. I want summer back!!
  
Robyn | Add a Pinch says
10/20 at 8:57 am

These are absolutely gorgeous and look delicious!!!

Anita at Hungry Couple says
10/20 at 8:37 am

I adore pot roast and serving it this way is genius. Love it!!

Ingredients

Instructions

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