Pot Roast Twice Baked Potato

Pot Roast Twice Baked Potato POT ROAST 3-4 pounds chuck roast, smaller if possible 2 tablespoons olive oil 1 tablespoon butter 1 tablespoon sea salt 2 teaspoons pepper POTATOES 6 large potatoes, for baking 1 tablespoon canola oil 2 teaspoons kosher salt GRAVY 2 tablespoons cornstarch 1/2 teaspoon kosher salt 1 cup beef broth FILLING 4 ounces cream cheese, room temperature 4 ounces sour cream, room temperature 2 tablespoons salted butter, melted 1/2 teaspoon salt parsley, for garnish ROAST Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. Preheat oven to 300°F Heat a large Dutch oven over medium-high heat. Then add olive oil. Add butter to the pot. Once melted, place the roast in the pan and sear it for about a minute on both sides until it is brown all over. Cover and transfer roast to oven. Cook about 3 hours. You want the meat to be cooked through and to tear easily with a fork. CHECK TIME BASED ON ROAST SIZE. Remove the roast and set on a plate (tented to keep warm) HOMEMADE GRAVY In a medium bowl, mix together the beef broth and cornstarch. Pour the mixture in the pan juices and simmer, stirring occasionally. The liquid will thicken after a few minutes. Add salt. Reserve 1/2 cup of gravy and set aside. Add the roast back to the pan and shred into the gravy. Set Aside. POTATOES Increase oven heat to 350° F. Using a fork, prick the potatoes a few times on each side to create a heat vent. Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done. Using a sharp knife, slice the top off (horizontally) of each potato. Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet. To the bowl of potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash together until creamy. Fill the hollowed-out potato skins with the filling, and create a well in the filling. Fill and top with shredded pot roast and gravy. Bake for 15 to 20 minutes or until the potato is warmed through.