Take the roast out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it.

Preheat oven to 300°F.

Heat a large Dutch oven over medium-high heat. Then add olive oil.

Add butter to the pot. Once melted, place the roast in the pan and sear it for about a minute on both sides until it is brown all over.

Cover and transfer roast to oven. Cook about 3 hours. You want the meat to be cooked through and to tear easily with a fork. CHECK TIME BASED ON ROAST SIZE.

Remove the roast and set on a plate (tented to keep warm).

In a medium bowl, mix together the beef broth and cornstarch. Pour the mixture in the pan juices and simmer, stirring occasionally. The liquid will thicken after a few minutes. Add salt.

Reserve ½ cup of gravy and set aside.

Add the roast back to the pan and shred into the gravy. Set Aside.

Increase oven heat to 350°F.

Using a fork, prick the potatoes a few times on each side to create a heat vent.

Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done.

Using a sharp knife, slice the top off (horizontally) of each potato.

Using a spoon, remove the center of the potato and place into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.

To the bowl of potatoes, add the reserved gravy, cream cheese, sour cream, butter, and salt and mash together until creamy.

Fill the hollowed-out potato skins with the filling, and create a well in the filling.

Fill and top with shredded pot roast and gravy.

Bake for 15 to 20 minutes or until the potato is warmed through.