We made a herb crusted chuck roast with cheesy stuffed potatoes with bacon and corn on the cob. It was wonderful. Here is how we did it.
Herb Crusted Chuck Roast
Olive Oil (amount will depend on size of your roast)
2 TBS Fresh Basil, chopped
1/2 TBS Thyme
Salt & Pepper to taste
Rub olive oil all over the roast (front, back and sides)
Season on all sides with your salt & pepper
Season on all sides with your basil & thyme.
Using the 1" rack cook at 350 for 30 minutes (while you're cooking this, make sure your potatoes are ready to go and cook them with the meat by laying them next to the meat)
After 30 minutes turn over both the meat and the potatoes and turn back on 350 for 30 more minutes.
When done, cover meat with tin foil and let rest for 10 minutes. In meantime put the corn in the NuWave on 350 for 15 minutes and work on the potatoes (below). After 10 minutes roll the corn and put back in the NuWave for about 8 minutes.
Cheesy Stuffed Potatoes with Bacon
3 medium sized potatoes
1/2 cup Sour Cream
1/4 Cup milk
1/2 Cup Shredded Cheddar Cheese
2 Chives, diced
6 Slices of bacon, cooked, drained and diced
Using a fork, punch holes in the potatoes (to help them cook)
Follow above to finish cooking
After they are cooked let them cool until comfortable to handle.
Cut the tops off and discard the tops.
Using a spoon, scoop out the middles leaving the skins and a little of the potatoes. Set aside the skins.
Put the potato insides in a bowl. Add sour cream and milk and mash using a mixer until smooth (as smooth or lumpy as you like them).
Add cheese and stir in.
Scoop back into potatoes. Add a little cheese on top and some chives.
Put back in NuWave at 350 for 3 minutes.
Serve with bacon.