Beefy BBQ Spuds are hearty, delicious, and best of all, no-fuss! Prepared completely in your slow cooker, in my opinion this is a great Super Bowl party recipe. Life Love and Good Food
Prep Time15mins
Cook Time5hrs
Total Time5hrs15mins
Course: Main Course
Cuisine: American
Keyword: BBQ, beef, Super Bowl
Author: Recipe adapted from Cooking Light - lifeloveandgoodfood.com
Ingredients
1/2cupdark brown sugar
6tbspunsalted tomato paste
5tbspreduced-sodium Worcestershire sauce
2tbspchili powder
1 1/2teaspoonskosher salt, divided
1 1/4teaspoonsblack pepper, divided
2.5 - 3poundsboneless chuck roast, trimmed
6-8medium size russet potatoes
1vertically sliced red onion
Cooking spray
2teaspoonsolive oil
1/2sharp cheddar cheese, shredded
1cuplight sour cream
3sliced green onions
Instructions
1-Wash and scrub potatoes and dry thoroughly with a paper towel. Rub each potato with olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap each potato in a piece of parchment paper and set aside. 2-Place the sliced red onions in a 5-6 quart slow cooker that has been coated lightly with cooking spray.3-Prepare the barbecue rub by combining the brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper. Spread half the rub on top of the roast.4-Place the roast on top of the onions in the slow cooker with the coated side down. Pour the rest of the barbecue rub on top of the roast and spread until covered completely.5-Place the wrapped potatoes on top of roast. Cover and cook on HIGH 5 hours or until tender. (Or may cook on LOW for 8 hours.)6-Unwrap potatoes; cut a slit in each potato and fluff with a fork.7-Shred the roast with 2 forks, and stir to combine with onion mixture.8-Top each potato with the BBQ beef mixture, cheese, sour cream, and green onions.