Beefy BBQ Spuds
Beefy BBQ Spuds are hearty, delicious, and best of all, no-fuss! Prepared completely in your slow cooker, these baked potatoes are stuffed with yummy barbecue beef.
This meals takes just 15 minutes to prep and everything cooks in a slow cooker, including the “baked” potatoes!
Start by adding a layer of sliced red onions to the slow cooker and top with a chuck roast coated with a homemade barbecue rub. Top with baking potatoes wrapped in PARCHMENT paper, not aluminum foil. This prevents the potatoes from taking on a metallic taste from the foil or becoming a weird color on the inside.
To serve, split the potatoes open and fluff with a fork. Top with a generous serving of the BBQ beef, shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
Beefy BBQ Spuds
For the Rub
- 1/2 cup dark brown sugar
- 6 tablespoons tomato paste
- 5 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 8 medium-size russet potatoes
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red onion, sliced vertically
- 2 1/2 to 3 pound boneless chuck roast, trimmed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 green onions, sliced both white and green parts
Prepare the BBQ Rub
- In a small bowl, combine the brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper. Set aside.
Beef and Potatoes
- Wash and scrub the potatoes and dry thoroughly with a paper towel.
- Rub each potato with the olive oil and sprinkle with salt and pepper. Wrap each potato in a piece of parchment paper and set aside.
- Lightly coat the bottom of the slow cooker with cooking spray. Layer the sliced red onions on the bottom.
- Sprinkle half of the BBQ rub on the chuck roast and rub gently into the meat. Lay the roast on top of the onions in the slow cooker, then sprinkle the remaining rub on top.
- Place the wrapped potatoes on top of the roast. Cover and cook on HIGH 5 hours or until tender. (Or may cook on LOW for 8 hours.)
- Remove the potatoes to a platter. Unwrap the potatoes, cut a slit in each potato and fluff with a fork.
- Using two forks, shred the roast, then stir to combine with the broth and onions.
- To serve, top each potato with the BBQ beef mixture, shredded cheddar cheese, sour cream, and green onions.
Could this recipe be converted to an instant pot? And if so, how?
Easy and fun! A great combo! Can't wait to try!