Are you looking you an outstanding way to use your leftover roast beef? I am going to show you how easy it is to make a roast beef stuffed potato topped off with homemade brown gravy.
To make this Roast Beef with gravy stuffed potato, I used my slow cooker roast beef with homemade brown gravy and a baked potato. This potato is smothered with lots of gravy. I added onions when making my gravy, but you can always leave them out if you are not an onion fan. Mushrooms to this homemade gravy is also an excellent choice. It is the best-stuffed potato and a terrific way to use your leftover roast beef.
In The South, It’s All About The Gravy! It begins with a Roux. Do not be intimidated by making homemade gravy. I am going to teach you how.
I want to start by telling you when I first got married I could not make gravy. Please trust me, when I say it is not that hard to make a delicious gravy.
When I first got married, I knew the gravy basics about equal fat to flour. I also knew how much liquid I needed to add but what I could never get right was the basics about what type of liquid. The basics like when making white gravy use milk, when making brown gravy use beef broth or the liquid from the meat. I always messed up my turkey gravy. I only knew how to make a white gravy using milk.
As a teenager, I made a mean sausage gravy or delicious white gravy for mashed potatoes, but I had no clue how to make any other type of gravy. I truly had no idea it was as simple as changing out the liquid and using beef broth to make a brown gravy or chicken or turkey broth to make turkey gravy. I learned the hard way, and we had white gravy made with milk many a time for even Thanksgiving. Do not laugh! I was thirteen when my mom left home forever. I had no one to ask, and this was before I could google it. You can make delicious gravy with these instructions.
A gravy consists of fat, flour, and a liquid. There are three types of roux: white, blonde, and brown. You begin making gravy by making a ROUX.
ROUX is pronounced ROO like when a cow says MOO.
A roux is made by using an equal amount of fat and flour.
First, you heat up the fat; I used vegetable oil. For this brown gravy with onions, I sauteed a thinly sliced onion in the oil. Next, I whisked in my flour. Once the fat and flour are whisked together, continue to whisk the flour until a brown color. Once you reached the desired color for the roux, you can slowly begin to add the liquid.
Continually Stir Your Gravy
When making gravy, do not leave it for a second. For POT ROAST GRAVY use beef broth from the roast as the liquid for the gravy. If you did not save any liquid with the leftover roast beef, you could use beef broth. For consistent gravy make sure to measure the fat and flour. See fat and flour measurements below.
Secret Southern Tip For Making Gravy
Every cook has his or her secrets, and I have never shared this secret before until today. A lot of Southern cooks cheat when making brown gravy. They do not always wait for the gravy to get dark brown which can take time. We add a tablespoon of KITCHEN BOUQUET. It is a Browning & Seasoning Sauce, and it works so amazingly. It adds perfect color and makes an excellent, fantastic, flavorful brown gravy. You still need to cook the roux, fat, and flour, until light brown before adding the Kitchen Bouquet.
Unfortunately, you cannot add Kitchen Bouquet to a light color gravy like sausage gravy or turkey gravy it will turn it brown. It works well with brown gravy, brown gravy with onions or brown gravy with mushrooms to top off hamburgers, roast, and steaks.
When calculating how much gravy per person to prepare, a rule of thumb is 1/4 cup per person. When making these leftover roast beef stuffed potatoes, I used 1/4 cup oil and flour. Gravy will thicken up as it cools or sits, add a little more liquid to heat it up and thin it out.
- 1/2 cup oil or butter (8 Tablespoons), 1/2 cup flour, 4 to 4 1/2 cups liquid – significant amount of gravy 14 to 16 servings
- 1/4 cup oil or butter (4 Tablespoons), 1/4 cup flour, 2 to 2 1/2 cups liquid – serving size around 6 to 8 servings
- 2 Tablespoons oil or butter, 2 TB flour, 1 to 1 1/2 cups liquid – serving size around four servings
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- 1 - 4 pound Round or Chuck Roast
- Two tsp Cajun Seasoning
- And, two onions, chopped small pieces
- Two bay leaves
- 6 cups beef broth
- 1 TB Worcestershire Sauce
- Three celery ribs, chopped small
- One tablespoon minced garlic
- ¾ teaspoon each of rosemary, thyme, marjoram, and oregano crushed
- ¼ cup flour to cover the roast
- ¼ cup vegetable oil
- ½ tsp salt
- And, ½ tsp black pepper
- Plus, ½ granulated garlic
- BROWN GRAVY
- ¼ cup vegetable oil
- ¼ cup flour
- 3 cups liquid from the slow cooker the roast was cooked in.
- Cover the roast with the flour salt, pepper and garlic.
- Heat the oil and brown all sides of the roast.
- Add the roast to the slow cooker.
- Cover with chopped onion, beef broth, Worcestershire sauce, celery, garlic, Cajun seasoning, rosemary, thyme, marjoram, and oregano.
- Cook on low for 8 to 10 hours or until it easily shreds with a fork.
- Slice the potato lengthwise.
- Add the roast beef
- Top with lots of gravy
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The following items were used to make this recipe.
Just for Fun: Collegiate Slow Cooker
Baked Potato Instructions
Slow Cooker Baked Potato
- 4 to 6 Baked Potatoes, Russett
- Olive Oil
- Cajun Season, you can use kosher or sea salt
- Wash the potato well.
- Poke holes in potatoes with a fork.
- Rub potatoes with Olive Oil or Vegetable Oil.
- Season well with Cajun Season or Salt
- Place potatoes in slow cooker.
- Cover and cook on High for 4 to 5 hours depending on the size of your potatoes.
Baking The Potato In Oven
After washing your potato, add the oil and Cajun seasoning or salt.
Place the potato on foil in the oven. Do not wrap the potato in foil.
Bake your potatoes 400 degrees for about an hour until soft. Timing will depend on the size of your potato.
Timing will depend on the size of your potato.
Building Your Leftover Roast Beef Stuffed Potato
Cut the baked potato lengthwise down the middle and open up the potato.
Fill the potato with a generous amount of roast.
Next, cover the roast and potato with brown gravy.
You could also top this leftover roast beef stuffed potato with cheese and sour cream too.
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