Stout Pot Roast Stuffed Potato Skins
Indulge in the rich flavors of Stout Pot Roast Stuffed Potato Skins, a hearty dish that combines tender, slow-cooked beef shoulder roast with savory vegetables, all nestled in crispy potato skins. Infused with the deep taste of stout and topped with melted cheese and a homemade gravy, this comforting meal is perfect for family gatherings or a cozy dinner. Enjoy a satisfying blend of textures and flavors that will warm your heart and delight your taste buds!
Equipment
5-quart Dutch oven (or larger)
Large mixing bowl
Small saucepan
Whisk
Baking sheet
Instant-read thermometer
Spoon or melon baller (for scooping potatoes)
Ingredients
- 3-5 lb beef shoulder roast - bone-in or boneless chuck roast, 1.4–2.3 kg
6 small russet potatoes
6 large carrots - cut into 2-inch (5 cm) pieces
1 whole onion - peeled and halved- 2 cups stout - 475 ml
2 cups beef stock - beef broth, 475 ml
2-3 tablespoons olive oil - extra virgin, 30–45 ml
2 tablespoons Italian seasoning - 10 g
¼ cup all purpose flour (plain flour Australia and UK) - 30 g- 1 cup shredded cheese - cheddar or your preferred melting cheese, for topping
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
Stout Pot Roast Instructions
- Preheat oven to 275°F / 135°C (140°C fan-forced).
- Season the beef shoulder roast generously on all sides with salt, pepper, and the Italian seasoning.3-5 lb beef shoulder roast, 2 tablespoons Italian seasoning, 1 pinch salt
- Set your Dutch oven to medium-high heat. Add the olive oil.2-3 tablespoons olive oil
- Add the onions and let caramelize for 2 to 3 minutes. Remove the onions to a bowl.1 whole onion
- Add the sliced carrots and cook for 3 to 4 minutes. Remove the carrots into a bowl.6 large carrots
- Add a touch more olive oil to the Dutch oven if needed. Place the roast in the Dutch oven and sear on each side for 1 to 2 minutes until well browned. Remove from the Dutch oven and set aside.3-5 lb beef shoulder roast, 2-3 tablespoons olive oil
- Pour about ½ cup of the stout into the Dutch oven and use a whisk or wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.2 cups stout
- Return the roast, carrots, and onions to the Dutch oven.3-5 lb beef shoulder roast, 6 large carrots, 1 whole onion
- Fill the Dutch oven with the rest of the stout and beef stock until liquid is halfway up the roast.2 cups stout, 2 cups beef stock
- Place lid on and cook for 3 to 4 hours.
Stuffed Potato Skins Instructions
- Pierce each potato several times with a fork, then wrap in a damp paper towel. Microwave on high for 4–5 minutes until just soft enough to handle — they don't need to be fully cooked.6 small russet potatoes
- Cut potatoes in half, then scoop out the middle by cutting the middle of the potato into small cubes.6 small russet potatoes
- When the roast is halfway done cooking, add the potato cubes into the pot.6 small russet potatoes
- When the roast is almost finished, take it out of the oven and increase oven temperature to 375°F / 190°C (200°C fan-forced). Keep the Dutch oven on the stove and turn to low heat.
- Rub each potato skin with olive oil and roast on a baking sheet for 30 to 40 minutes until skin is crisp.6 small russet potatoes, 2-3 tablespoons olive oil
- Remove the roast from the Dutch oven and shred with two forks. Scoop out the braised potato cubes, carrots, and onion and roughly chop them. Toss the shredded beef with the chopped vegetables. Stuff the mixture into the middle of each potato skin.3-5 lb beef shoulder roast, 6 small russet potatoes, 6 large carrots, 1 whole onion
- In a small saucepan, scoop out about 3/4 cup of the liquid leftover from the Dutch oven and add to the pan. Place the saucepan over medium heat and bring to a gentle simmer. Whisk in the flour about 1 teaspoon at a time, whisking constantly, until the gravy reaches your desired thickness — about 2–3 minutes. Season with salt and pepper to taste.1/4 cup all purpose flour (plain flour Australia and UK), 1 pinch salt
- Drizzle the gravy over the stuffed potato skins and top with shredded cheese.1 cup shredded cheese
- Cook for just another 10 minutes in the oven so the cheese can melt.1 cup shredded cheese
Notes
Storage: Refrigerate the braised beef and gravy in a sealed container for up to 4 days. Store potato skins separately — they go soggy fast with the filling.
Freezing: The beef and gravy freeze well for up to 3 months. Potato skins do not freeze well and should be made fresh.
Make-Ahead: Braise the roast a day ahead, refrigerate it in the braising liquid, and skim the solidified fat from the top before reheating — much easier than skimming hot liquid.
Reheating: Warm the beef in a saucepan over low heat with a splash of broth. Re-crisp the skins at 375°F / 190°C for 8–10 minutes before filling.
Pro Tip: Don't rush the sear — 1–2 minutes per side on medium-high heat builds the fond that gives the gravy its deep flavour. The colour on the meat is flavour on the plate.
Substitutions: Any dark beer (porter, brown ale) works in place of stout — avoid IPAs. For alcohol-free, use strong brewed coffee mixed 50/50 with extra beef stock. Sharp cheddar is classic for the topping, but Gruyère or smoked Gouda add more complexity.
Nutrition
Serving: 1servingCalories: 849kcalCarbohydrates: 58gProtein: 88gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 202mgSodium: 19264mgPotassium: 2142mgFiber: 5gSugar: 16gVitamin A: 12195IUVitamin C: 14mgCalcium: 242mgIron: 11mg
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