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Prep TimeSeveral days
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Cook Time20 minutes
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Serving4
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New Orleans has been bracing for snow since last weekend. As anyone who has ever lived here during winter knows… New Orleanians do NOT like cold weather. Dorignac’s and Zuppardo’s were packed with panicked people buying groceries as if the apocalypse were right around the corner. And the strangest items were sold out… canned chicken stock could not be found. Zuppardo’s was out of eggs on Sunday afternoon! Space heaters were as precious as generators during hurricane season. So, on Monday night, January 20, 2025, there was nothing to do except hunker down, put sweaters on the dogs and cook something really tasty and homey. As it turned out, I had some homemade French onion soup in the freezer, a stuffed potato left over from last Friday night’s steak night, and a chuck pot roast that I braised all Sunday afternoon and didn’t eat because it was after 10:00 p.m. when it was finally meltingly tender. What a feast. I don’t know if I will ever have those three dishes on hand at the same time again! But this stuffed potato with pot roast was so good it is definitely a do-over. Pot roast and mashed potatoes are delicious, but pot roast with an onion gravy and big chunks of carrots served over a stuffed potato is even more delicious. The recipes for pot roast, onion soup and stuffed potatoes are on this site. Next time you make the soup, freeze your left overs. And the potatoes can hold in the frig for two or three days. The pot roast is the epitome of comfort food. Put them all together and let it snow!
New Orleans has been bracing for snow since last weekend. As anyone who has ever lived here during winter knows… New Orleanians do NOT like cold weather. Dorignac’s and Zuppardo’s were packed with panicked people buying groceries as if the apocalypse were right around the corner. And the strangest items were sold out… canned chicken stock could not be found. Zuppardo’s was out of eggs on Sunday afternoon! Space heaters were as precious as generators during hurricane season. So, on Monday night, January 20, 2025, there was nothing to do except hunker down, put sweaters on the dogs and cook something really tasty and homey. As it turned out, I had some homemade French onion soup in the freezer, a stuffed potato left over from last Friday night’s steak night, and a chuck pot roast that I braised all Sunday afternoon and didn’t eat because it was after 10:00 p.m. when it was finally meltingly tender. What a feast. I don’t know if I will ever have those three dishes on hand at the same time again! But this stuffed potato with pot roast was so good it is definitely a do-over. Pot roast and mashed potatoes are delicious, but pot roast with an onion gravy and big chunks of carrots served over a stuffed potato is even more delicious. The recipes for pot roast, onion soup and stuffed potatoes are on this site. Next time you make the soup, freeze your left overs. And the potatoes can hold in the frig for two or three days. The pot roast is the epitome of comfort food. Put them all together and let it snow!
Ingredients
Pot Roast and Stuffed Potato
Directions
This dish is a combination of three separate dishes: a stuffed potato, French onion soup gravy and a chuck pot roast.
To cook the pot roast: Lightly flour and season the roast, then brown it in a little oil in a Dutch oven over medium high heat. When you have some good color and caramelization on the roast, add the left over French onion soup and stir in a big glug of Heinz chili sauce and big chunks of carrots and a bay leaf. Cook in the oven at 350 degrees until the roast is so tender it is almost falling apart. At this point, you can let the roast cool and put it in the frig.
Put some big chunks of pot roast on top of the uncooked potato. Be sure to put some carrot chunks and plenty of gravy over the potato. Bake the stuffed potato at 350 degrees for about 20 minutes.
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