Name: BBQ Beef-Stuffed Potatoes (Slow Cooker)
Prep time: 20 min
Cook time: 8 h
Yield: 4 people plus leftovers
Ingredients: 1/4 cup brown sugar; 3 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 1 tablespoon chili powder; 1 1/2 teaspoons salt (divided); 1 teaspoon black pepper (divided); 2 pounds Chuck roast (boneless, trimmed); 2 cups red onion (sliced); 1 tablespoon olive oil (divided); 4 russet potatoes (6-8 oz each); 3 ounces sharp cheddar cheese (shredded (about 3/4 cup)); 6 tablespoons light sour cream (or plain greek yogurt); 1/4 cup sliced green onions; 1/4 cup sliced green onions

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Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette” →

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BBQ Beef-Stuffed Potatoes (Slow Cooker)

I am in love with the simplicity and efficiency of this recipe for BBQ Beef-Stuffed Potatoes. Everything is made in one pot and then assembled in a very appealing way just before serving. Plus it makes enough that you can reuse the finished ingredients in a variety of subsequent meals.

BBQ Beef-Stuffed Potatoes (Slow Cooker) Yum

Prep Time

20 minutes

Cook Time

8 hours

Passive Time

8 hours

Servings

people plus leftovers

Ingredients

1/4 cup brown sugar
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons salt divided
1 teaspoon black pepper divided
2 pounds Chuck roast boneless, trimmed
2 cups red onion sliced
1 tablespoon olive oil divided
4 russet potatoes 6-8 oz each
3 ounces sharp cheddar cheese shredded (about 3/4 cup)
6 tablespoons light sour cream or plain greek yogurt
1/4 cup sliced green onions
1/4 cup sliced green onions

Prep Time

20 minutes

Cook Time

8 hours

Passive Time

8 hours

Servings

people plus leftovers

Ingredients

1/4 cup brown sugar
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 1/2 teaspoons salt divided
1 teaspoon black pepper divided
2 pounds Chuck roast boneless, trimmed
2 cups red onion sliced
1 tablespoon olive oil divided
4 russet potatoes 6-8 oz each
3 ounces sharp cheddar cheese shredded (about 3/4 cup)
6 tablespoons light sour cream or plain greek yogurt
1/4 cup sliced green onions
1/4 cup sliced green onions

Instructions

Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl; rub generously over roast.
Coat a 5-6 qt slow cooker with olive oil. Place red onion slices in a layer in the bottom of cooker, then place roast on top of onions.
Rub potatoes with oil and wrap each potato individually in parchment paper. Arrange on top of roast. Cover and cook on LOW 8 hours or until tender.
Unwrap potatoes; Cut each potato in half crosswise and split each half lengthwise, cutting to but not through the other side. Squeeze each potato half to open for stuffing. Shred roast with 2 forks, and stir to combine with onion mixture.
Top each potato piece with 1/3 cup beef mixture, 1 tablespoon cheese, 1 tablespoon sour cream or yogurt. Then sprinkle with green onions, and salt and pepper to taste. Note: Each 1/2 potato makes one serving. Depending on how many people you are serving you can save the remaining potatoes and beef for later in the week.

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