These Slow Cooker BBQ Beef Stuffed Potatoes are a perfect one pot meal made in the slow cooker. A wet rubbed chuck roast with BBQ sauce and the potatoes! keviniscooking.com
Print Recipe
5 from 4 votes

Slow Cooker BBQ Beef Stuffed Potatoes

These Slow Cooker BBQ Beef Stuffed Potatoes are a perfect one pot meal made in the slow cooker. A wet rubbed chuck roast with BBQ sauce and the potatoes! Adapted from a Cooking Light recipe by Julia Levy.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: bbq beef, loaded potatoes, slow cooked beef recipe
Servings: 6 servings
Calories: 559kcal
Author: Kevin Is Cooking

Ingredients

  • 1/3 cup brown sugar
  • 4 oz tomato paste
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp chili powder
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1 1/2 lb boneless chuck roast
  • 2 cups red onion sliced vertically (See Note 1)
  • 6 4 oz russet potatoes
  • 2 tsp olive oil or bacon fat
  • 4 oz sharp cheddar cheese shredded
  • 6 tbsp sour cream
  • 3 green onions sliced thin on the bias

Instructions

  • Trim the ends from the red onion and slice vertically. Place in a slow cooker that has been coated with cooking spray.
  • In a small bowl combine the brown sugar, tomato paste, Worcestershire Sauce, chili powder, salt and pepper. Stir to mix and rub evenly on both sides of the boneless chuck roast. Place roast on top of red onions.
  • Rub potatoes with oil or bacon fat and season all over with salt and pepper. Wrap each potato in parchment paper (See Note 2) and place on top of roast. Cover with lid and cook on Low for 8 hours.
  • Shred the cheddar cheese and slice the green onion. Set aside.
  • Remove lid and potatoes. Shred BBQ beef with fork and stir with cooking sauce and onions.
  • Unwrap each potato and slice opening on top. Using a fork, fluff potato inside. (See Note 3) Top each potato with 1/2 cup BBQ beef mixture, tablespoon of sour cream, shredded cheese and green onions. Serve immediately.

Notes

  1. 2 medium or 1 large red onion should be fine for 2 cups total.
  2. Be sure to use parchment paper and not aluminum foil which adds a slightly metallic taste.
  3. If you want the potatoes skin crispy, pop in a 450°F oven for 10-15 minutes.
  4. FYI -  If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.
 

Nutrition

Calories: 559kcal | Carbohydrates: 57g | Protein: 32g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 848mg | Potassium: 1602mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1020IU | Vitamin C: 18.5mg | Calcium: 228mg | Iron: 5.6mg