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.

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BBQ Beef-Stuffed Potatoes (Slow Cooker) Yum
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Prep Time 20 minutes
Cook Time 8 hours
Passive Time 8 hours
Servings
people plus leftovers
Ingredients
Prep Time 20 minutes
Cook Time 8 hours
Passive Time 8 hours
Servings
people plus leftovers
Ingredients
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Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Red Fork Beef Stew

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.

Continue reading “Red Fork Beef Stew”

Red Fork Pot Roast

Photo of Red Fork Pot Roast Sauce Package Directions

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend.

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Red Fork Pot Roast Yum
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Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
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Instructions
  1. Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
  2. Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
  3. Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
  4. Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
  5. Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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