There isn’t much to say about this recipe! It speaks for itself!
Tender beef cooked in deep rich Guinness beer, creamy potato topped with crispy bacon and chives! SOOO GOOD! Oh and melted cheese! Cheese makes everything better!
And don’t let this recipe scare you, it’s very easy. Time consuming but easy.
Once you make this you will make it ALL THE TIME!
2 lb Sirloin beef roast
1 can or bottle of Guinness beer
2 cups beef broth
salt and pepper to taste
4 baking potatoes
5 strips of bacon
4 tbsp cream cheese
4 tbsp butter
2 tbsp cream
1/2 cup shredded cheddar
scallions for garnish
Add roast, Guinness and beef broth to Insta Pot. Sprinkle with salt and pepper.
Cook on high pressure for 1 1/2 hours.
When roasts done cooking let the pressure release slowly for 10 minutes. Then use rapid release (the lever at the top)
Set the meat aside to rest.
While meat is cooking, roast potatoes whole in the oven @ 350° for 1 hour wrapped in foil.
Once potatoes are done place in the fridge to cool for about 10-15 minutes.
Cook the bacon, chopped into bits.
Take potatoes out of the fridge and slice in half (long ways)
Scoop out a lot of the potato, almost done to the skin. Set the scooped out potato into a bowl.
Take potato skins and rub with olive oil and sprinkle with salt and pepper. Place on a baking pan face down and bake at 350° for 15 minutes so they can crisp up a bit.
While potatoes are cooking shred your roast.
To make the mashed potatoes that go back into the potato, take the scooped out potato and mash with butter, cream cheese, cream and salt and pepper. It’s ok if its not smooth. Then mix in have the bacon bits.
Once potatoes are done remove from the oven and flip them top up. (I placed them in little foil made stands to keep them from wobbling or falling over.)
Place 1/4 cup of meat into each hollowed potato.
Then top with 1/4 cup mashed potatoes.
Sprinkle with cheddar and bake at 350° for 10 minutes or until cheese is melted.
Sprinkle with more bacon and chives.