Slow Cooker BBQ Beef Stuffed Potatoes

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    8 hrs

  • Total Time

    8 hrs 20 mins

  • Servings

    6 servings

  • Calories

    559 kcal

  • Cuisine

    American

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.

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Ingredients

Servings
  • 1/3 cup brown sugar
  • 4 oz tomato paste
  • 2 tbsp Worcestershire sauce 
  • 1 tbsp chili seasoning
  • 1 tsp 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
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Instructions

  1. Trim the ends from the red onion and slice vertically. Place in a slow cooker that has been coated with cooking spray.
  2. 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.
  3. 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.
  4. Shred the cheddar cheese and slice the green onion. Set aside.
  5. Remove lid and potatoes. Shred BBQ beef with fork and stir with cooking sauce and onions.
  6. 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

  • 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.
  •  
  • 2 medium or 1 large red onion should be fine for 2 cups total.
  • Be sure to use parchment paper and not aluminum foil which adds a slightly metallic taste.
  • If you want the potatoes skin crispy, pop in a 450°F oven for 10-15 minutes.
  • 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 Information

Show Details
Calories 559kcal (28%) Carbohydrates 57g (19%) Protein 32g (64%) Fat 23g (35%) Saturated Fat 11g (55%) Cholesterol 104mg (35%) Sodium 848mg (35%) Potassium 1602mg (46%) Fiber 4g (16%) Sugar 16g (32%) Vitamin A 1020IU (20%) Vitamin C 18.5mg (21%) Calcium 228mg (23%) Iron 5.6mg (31%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 559 kcal

% Daily Value*

Calories 559kcal 28%
Carbohydrates 57g 19%
Protein 32g 64%
Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 104mg 35%
Sodium 848mg 35%
Potassium 1602mg 34%
Fiber 4g 16%
Sugar 16g 32%
Vitamin A 1020IU 20%
Vitamin C 18.5mg 21%
Calcium 228mg 23%
Iron 5.6mg 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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