Slow Cooker BBQ Beef Potatoes

Happy 2017, y'all!

2016 was a bit crazy, not gonna lie. I, for one, am glad for the opportunity to start a new year. I've got plenty of goals that I'd like to meet in the future, and there's no better time than now to get started.

I don't know that there is a more fitting recipe to post to start the year, because this is one that was declared a winner by my entire family not only the first night, but on leftover night as well. Heck, my husband even asked for it again later in the week - and I think he was legitimately disappointed that we didn't have any left.

Yes, it's that good.

It's also - wait for it - really easy. Seriously. Grab your slow cooker, do some easy prep, and go enjoy the game while the work is done for you.

It doesn't get much better than that.

BBQ Beef Potatoes

Adapted from Cooking Light January 2017

1/4 cup brown sugar

3 tbs tomato paste

2 tbs Worcestershire sauce

1 tbs chili powder

1 tsp kosher salt

1 tsp black pepper

1.5 lbs boneless chuck roast

1/2 cup sliced red onion

2 large russet potatoes

1 cup shredded sharp cheddar

8 tbs light sour cream

1/4 cup sliced green onions

Mix brown sugar, tomato paste, Worcestershire sauce, chili powder, salt and pepper in a bowl. Rub over roast. 

Spray slow cooker with cooking spray. Place red onion slices in the bottom of slow cooker and top with roast. 

Set to LOW for 7.5 hours, or until beef is tender.

About an hour before slow cooker is done, preheat oven to 450 degrees. Spray potatoes lightly with cooking spray and bake in preheated oven for 50 minutes. Remove from oven and allow to cool for 10 minutes. Slice each potato in half lengthwise.

Remove roast from slow cooker and shred using two forks. Return to slow cooker and mix well with onion mixture. 

Split each potato half lengthwise and add beef/onion mixture. Top each potato evenly with sour cream, cheese and green onion. Serves 4.

I'm excited to share many, many more of these easy, wonderful recipes with you this year. I'm planning to make some big changes to the blog in the next couple of months - stay tuned!

Until next time...

Cheers!

Spinach and Pancetta Stuffed Potatoes

Ever since I fell in love with the White BBQ Chicken Potatoes that I shared on this blog quite some time ago, I'm always intrigued by "stuffed potato" recipes. They're usually pretty simple and make great weeknight dinners due to their minimal effort and easy clean-up. Today's recipe is no exception. If you don't own a microwave, you can cook the potatoes in a 450 degree oven for 50 minutes and then follow the remaining instructions as written below.

 Spinach & Pancetta Stuffed Potatoes

Adapted from Cooking Light, September 2014

 

4 baking potatoes

2 tbs water

1 5oz bag baby spinach

3 tbs plain, fat-free Greek yogurt

1/4 tsp kosher salt

1/4 tsp black pepper

2 oz diced pancetta (such as Boar's Head)

1/2 cup cheddar cheese

1/4 cup chopped green onions

 

Pierce potatoes with a fork. Microwave at 14 minutes on high. Remove from microwave and cool for 10 minutes.

 

Meanwhile, in a large skillet, bring 2 tbs water to a simmer over medium-high heat. Add spinach to pan and cook for two minutes, stirring often until spinach wilts. Cool for 5 minutes, then squeeze out excess water by placing spinach in paper towel. Chop spinach.

 

Preheat broiler. Cut the top-third off of each potato (length-wise). Remove pulp from potato, leaving a small "shell" inside the skin. Combine the potato pulp, yogurt, salt, pepper, pancetta, cheese and spinach in a large bowl and stir well to combine. Evenly fill potatoes with mixture. Place potatoes on a baking sheet and broil in the oven for 1 minute. Top with green onions and serve.

 

Until next time...

 

Cheers!