McAlister's Deli in Lake Charles fed Scott throughout the two years we lived apart. He probably ate there three times a week or more. One of his favorite dishes was their pot roast spud: it's a baked potato with pot roast and gravy poured on top of it. It's easily something you can make at home, so I decided to try it using the slow cooker.
Notes: The slow cooker wins again! The pot roast is delicious: the meat is super tender and flavorful. You can use this in a number of different ways and it makes enough (at least for us) for plenty of leftovers. Having cooked meat in the fridge is such a help during the week when you have to get dinner on the table. It's so versatile, you can use all week without getting bored!
I have tried several methods for cooking baked potatoes. This is the one that works best for me. Every time I've tried it some other way, the potatoes are never cooked all the way. The salt and butter just makes the potato skin that much tastier, but you can omit it if you'd like.
Ingredients for Slow Cooker Chuck Roast
1 3-pound chuck roast
2-3 tablespoons of Worcestershire sauce
1 tablespoon garlic powder
1/2 tablespoon ground thyme
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon cumin
Pepper to taste
Directions for Slow Cooker Chuck Roast
Slice the onion and put the slices in the bottom of the slow cooker. Whisk together the thyme, Worcestershire sauce, brown sugar, salt, pepper, garlic powder, and cumin to form a paste. Rub the paste into the chuck roast. Put the roast on top of the onions in the slow cooker. Set for 8-10 hours on low.
When the roast in done, use tongs or a fork to shred the meat.
Ingredients for Pot Roast Spud
1 Russet potato per person (this recipe will serve 2 people with leftovers or 4 people with no leftovers)
1/2 bag of frozen mixed vegetables
1 large onion
1 pint mushrooms (I used cremini)
1 cup beef stock
2-3 cloves of garlic
2-3 tablespoons Worcestershire sauce
Shredded cooked chuck roast (however much you want)
3 tablespoons butter
2 tablespoons flour
1/2 cup of milk
Salt
Pepper
Directions for Post Roast Spud
Heat the oven to 400. Prick potatoes with a fork. Sprinkle them with salt and pepper and rub them with butter. Wrap them in foil and bake for 1.5 hours.
While you're waiting, slice the mushrooms and mince the garlic
When the potatoes are nearly done, heat a large skillet on medium high and add three tablespoons of butter. Add in the mushrooms and cook until they start to give off liquid. Add the garlic and Worcestershire sauce.
Sprinkle in flour and stir to coat. Whisk in the beef stock and milk. Allow the mixture to thicken a little. Stir in the mixed vegetables and slices of beef. Simmer for about 10 minutes.
When the potatoes are done, slice them open and fluff the insides with a fork. Scoop the pot roast mixture over top. Serve and enjoy!
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