Pot Roast Twice Baked Potato – Page 2

Season the beef. Generously season the chuck roast with salt and pepper on all sides.
Sear the meat. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. This locks in the flavor.
Cook the aromatics. In the same skillet, sauté the diced onion and garlic until fragrant and softened, about 3 minutes.
Deglaze the pan. Pour in the red wine (if using) and scrape up any browned bits. Transfer everything to a slow cooker or Dutch oven.
Add the broth and herbs. Add the beef broth, thyme, rosemary, and bay leaves. Cover and cook on low for 8 hours (or 4 hours on high) until the beef is tender and easily shredded.
Shred the beef. Once cooked, remove the roast, shred it with two forks, and return it to the pot with the gravy. Keep warm.

Preheat the oven. Set your oven to 400°F (200°C).
Prepare the potatoes. Scrub the russet potatoes thoroughly and prick them several times with a fork. Rub them with olive oil and a pinch of salt.
Bake the potatoes. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are soft when pierced with a fork. Remove and let cool slightly.

Scoop out the flesh. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin shell to hold the filling. Place the scooped flesh in a mixing bowl.
Mash the potatoes. Add the sour cream, butter, milk, garlic powder, and cheddar cheese to the bowl. Mash until smooth and creamy. Adjust seasoning with salt and pepper.

Fill the potato shells. Spoon a generous amount of the mashed potato mixture back into each potato shell.
Top with pot roast. Add a heaping portion of shredded pot roast on top of the mashed potato filling.
Sprinkle with cheese. Finish with an extra sprinkle of shredded cheddar cheese.

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