April 18, 2012


A couple of weekends ago, before we set sail on our Scenic Boat Tour, we stopped by Crispers to have some lunch.  We were fresh off of our 20 mile run and, although I thought I would be ravenous, it was actually really hard to work up an appetite. 

Luckily, Crispers had a great selection of soups, salads, sandwiches, flat breads, etc. and they also offered many of their menu items in mix and match combos and trios.  I didn't really want a large serving of anything so I chose the trio platter. 

My trio consisted of small portions of the following:  Pot Roast Baked Potato, Tomato Bisque Soup with Parmesan and Croutons, and an Angus Beef Slider.


They all ended up tasting pretty great, but this guy(below) definitely stood out as my favorite. 


If you are a follower of this blog you already know that Mike and I love to top potatoes with just about anything on a weekly basis, so this immediately went on my "recreate at home" list.

The result?  Excellent and easy!

Semi-Homemade Pot Roast Baked Potato


Here's how:

1.  Look for pre-made beef pot roast in the meat section of your grocery store.  I'm not big on using pre-made meals, but in this case it's a HUGE time saver, not too horrible nutritionally and tasty as well.  Once in a while taking shortcuts is OK in my book.


2.  While the potatoes are baking in the oven (poke holes with a fork, rub with olive oil and garlic salt and bake at 400 degrees for 1 hr.) heat the pot roast according to package directions.  I heated mine in boiling water during the last 10 minutes of the potato cooking time.

3.  Once warmed through, take two forks and shred the beef medallions (if necessary).


4.  Open and fluff the baked potatoes and let cool for about 7-10 minutes (they will be very hot!). 


5.  Top with pot roast and gravy.  Add cheese of choice on top and put back into the oven to melt for about 5 minutes. 


6.  Serve with sour cream and green onions (I didn't have any) on the side if desired.



This semi-homemade version turned out very similar to the original.  The Crispers version had a thicker gravy, which I loved, but the pre made gravy was almost just as tasty.

I might add roasted carrots in with the pot roast next time for a bit more color and vegetable nutrition.

All in all, definitely a keeper!

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