All the deliciousness of hearty pot roast served up in a crispy potato skin and drizzled with homemade gravy can be found in this stout pot roast stuffed potato skins! Serve this as an appetizer or a fun dinner!
I used Irish stout to flavor my pot roast. The stout injects a rich flavor to the meat while keeping it nice and moist. Of course, 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.
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 later, but I suggest they’re best when they’re eaten fresh out of the oven! Kick dinner and your taste buds up with these flavorful Stout Pot Roast Stuffed Potato Skins.
Stout Pot Roast Stuffed Potato Skins
Print RecipeIngredients
- 3-5 pounds of ground organic beef shoulder roast
- 6 small russet potatoes
- 6 carrots, cut into 2-inch pieces
- 1 whole onion, peeled and halved
- 2 cups of stout
- 2 cups of organic beef broth
- 2-3 tablespoons of extra virgin olive oil
- 2 tablespoons of Italian Seasoning
- 1/4 cup of flour
Instructions
Stout Pot Roast Instructions
- Pre-heat oven to 275 degrees.
- Set your dutch oven to medium-high heat. Add the extra virgin olive oil.
- Add the onions and let caramelize for 2 to 3 minutes. Remove the onions to a bowl.
- Add the sliced carrots and cook for 3 to 4 minutes. Remove the carrots into a bowl.
- Add a touch more extra virgin olive oil to the dutch oven if needed. Plus, roast in pot and sear on each side for 1 to 2 minutes. Remove from dutch oven.
- Add some stout to the bottom of the pan and use a whisk to remove any remnants stuck to the bottom of your pan.
- Add the roast back in the oven as well as the carrots and onions.
- Fill the dutch oven with the rest of the stout and beef broth until liquid is halfway up the roast.
- Place lid on and cook for 3 to 4 hours.
Stuffed Potato Skins Instructions
- While roast is cooking, slice a 1/2-inch cut in each potato lengthwise and wrap the potato in a moist paper towel. Leave in the microwave for a few minutes to make them easier to handle.
- Cut potatoes in half, then scoop out the middle by cutting the middle of the potato into small cubes.
- When the roast is halfway done cooking, add the potato cubes into the pot.
- When the roast is almost finished, take it out of the oven and turn it to 375 degrees. Keep the dutch oven on the stove and turn to low heat.
- Rub each potato skin with extra virgin olive oil and roast for 30 to 40 minutes until skin is crisp.
- Scoop the roast, potatoes, carrots, and onion out of the dutch oven and chop them up. Stuff in the middle of the potato skin.
- In a small saucepan, scoop out about 3/4 cup of the liquid leftover from the dutch oven and add to the pan. Slowly add a pinch of flour at a time while whisking the liquid to create a gravy.
- Drizzle the gravy in the potato skins over the roast ingredients and top with shredded cheese.
- Cook for just another 10 minutes in the oven so the cheese can melt.
