Pot Roast Stuffed Baked Potatoes with Macaroni and Cheese
Pot Roast Stuffed Baked Potatoes with Macaroni and Cheese
Ingredients
For the Pot Roast
- 3 pounds chuck roast, boneless, trimmed
- 2 tablespoons cooking oil, such as olive oil
- 2 cups beef broth
- 1 onion, medium, chopped
For the Baked Potatoes
- 4 large baking potatoes, Russet, washed and scrubbed
- 1 tablespoon olive oil
- 2 tablespoons butter, melted, for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Macaroni and Cheese
- 8 ounces cavatappi pasta, or similar macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded mild cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 300°F. Add the cooking oil to a large oven-safe pot or Dutch oven and heat over medium-high heat on the stovetop.
⏱️ 5 min•🌡️ 300
- 2
Season the chuck roast generously with salt and pepper. Carefully place the roast into the hot oil and sear for approximately 4 minutes on each side until well-browned. Remove the roast from the pot and set aside briefly.
⏱️ 8 min
- 3
Return the roast to the pot. Pour in the beef broth and scatter the chopped onion around the roast. Cover the pot tightly with a lid and place it in the preheated oven to braise for 4 hours.
⏱️ 240 min•🌡️ 300
- 4
While the pot roast is braising, prepare the potatoes. Wash the large baking potatoes thoroughly and poke several holes in each potato with a fork. Rub the potatoes with olive oil, then season lightly with salt and pepper.
⏱️ 5 min
- 5
After the pot roast has been cooking for about 2 hours and 30 minutes (leaving 1 hour and 30 minutes remaining for the roast), place the prepared potatoes directly into the oven alongside the pot roast. Bake for approximately 1 hour and 30 minutes, or until fork-tender.
⏱️ 90 min•🌡️ 300
- 6
About 20 minutes before the pot roast and potatoes are done, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min
- 7
In a separate medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 1 to 2 minutes, stirring constantly, until lightly golden.
⏱️ 3 min
- 8
Gradually whisk in the milk until smooth and no lumps remain. Continue to whisk until the mixture begins to thicken slightly. Reduce heat to low, then add the shredded mild cheddar cheese, salt, and pepper. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 5 min
- 9
Add the drained cavatappi pasta to the cheese sauce and stir until the pasta is fully coated. Keep warm.
⏱️ 2 min
- 10
Once the pot roast is tender, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the pot roast into bite-sized pieces. You can discard any large pieces of fat.
⏱️ 5 min
- 11
Remove the baked potatoes from the oven. Carefully slice each potato lengthwise down the center, being careful not to cut all the way through. Fluff the inside of the potato with a fork.
⏱️ 5 min
- 12
To serve, stuff each baked potato generously with the shredded pot roast. Top with a spoonful of melted butter, if desired, and a sprinkle of fresh parsley. Serve immediately with a side of the creamy macaroni and cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pot Roast Stuffed Baked Potatoes with Macaroni and Cheese
Ingredients
For the Pot Roast
- 3 pounds chuck roast, boneless, trimmed
- 2 tablespoons cooking oil, such as olive oil
- 2 cups beef broth
- 1 onion, medium, chopped
For the Baked Potatoes
- 4 large baking potatoes, Russet, washed and scrubbed
- 1 tablespoon olive oil
- 2 tablespoons butter, melted, for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Macaroni and Cheese
- 8 ounces cavatappi pasta, or similar macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded mild cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 300°F. Add the cooking oil to a large oven-safe pot or Dutch oven and heat over medium-high heat on the stovetop.
⏱️ 5 min•🌡️ 300 - 2
Season the chuck roast generously with salt and pepper. Carefully place the roast into the hot oil and sear for approximately 4 minutes on each side until well-browned. Remove the roast from the pot and set aside briefly.
⏱️ 8 min - 3
Return the roast to the pot. Pour in the beef broth and scatter the chopped onion around the roast. Cover the pot tightly with a lid and place it in the preheated oven to braise for 4 hours.
⏱️ 240 min•🌡️ 300 - 4
While the pot roast is braising, prepare the potatoes. Wash the large baking potatoes thoroughly and poke several holes in each potato with a fork. Rub the potatoes with olive oil, then season lightly with salt and pepper.
⏱️ 5 min - 5
After the pot roast has been cooking for about 2 hours and 30 minutes (leaving 1 hour and 30 minutes remaining for the roast), place the prepared potatoes directly into the oven alongside the pot roast. Bake for approximately 1 hour and 30 minutes, or until fork-tender.
⏱️ 90 min•🌡️ 300 - 6
About 20 minutes before the pot roast and potatoes are done, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 10 min - 7
In a separate medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 1 to 2 minutes, stirring constantly, until lightly golden.
⏱️ 3 min - 8
Gradually whisk in the milk until smooth and no lumps remain. Continue to whisk until the mixture begins to thicken slightly. Reduce heat to low, then add the shredded mild cheddar cheese, salt, and pepper. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
⏱️ 5 min - 9
Add the drained cavatappi pasta to the cheese sauce and stir until the pasta is fully coated. Keep warm.
⏱️ 2 min - 10
Once the pot roast is tender, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the pot roast into bite-sized pieces. You can discard any large pieces of fat.
⏱️ 5 min - 11
Remove the baked potatoes from the oven. Carefully slice each potato lengthwise down the center, being careful not to cut all the way through. Fluff the inside of the potato with a fork.
⏱️ 5 min - 12
To serve, stuff each baked potato generously with the shredded pot roast. Top with a spoonful of melted butter, if desired, and a sprinkle of fresh parsley. Serve immediately with a side of the creamy macaroni and cheese.
⏱️ 5 min