Skip to main content

BBQ Beef-Stuffed Potatoes

You’ll love the convenience of this recipe
  • Author:
  • Publish date:

Recipe from Cooking Light

You’ll love the convenience of this recipe: Beef chuck roast simmers to fork-tender perfection in the slow cooker, along with the “baked” potatoes that will get stuffed with the meat. Be sure to wrap the potatoes in parchment paper; we tested with foil, and the potatoes took on a metallic taste and unsightly brown color inside. For most slow cookers, small potatoes work best; 6 larger ones won’t fit. If you can’t find 4-ounce spuds, you can use 8-ouncers and cut each one in half when done. Serve simply steamed broccoli on the side, and dinner is done.

Hungry for more? Click here to return to our Super Bowl Guide

Total time


8 hrs, 15 mins

6 servings


  • 1/4 cup dark brown sugar
  • 3 tablespoons unsalted tomato paste
  • 2 tablespoons reduced-sodium Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 1/4 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 1 1/2 pounds boneless chuck roast, trimmed
  • 1 1/2 cups vertically sliced red onion
  • Cooking spray
  • 6 (4-oz.) russet potatoes
  • 2 teaspoons olive oil
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
  • 6 tablespoons light sour cream
  • 1/4 cup sliced green onions


    1. Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper in a small bowl; rub generously over roast.

    2. Place red onion slices in bottom of a 5- to 6-quart slow cooker coated with cooking spray; top with roast.

    3. Rub potatoes with oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each potato in parchment paper; arrange on top of roast. Cover and cook on LOW 8 hours or until tender.

    4. Unwrap potatoes; split lengthwise, cutting to but not through the other side. Shred roast with 2 forks, and stir to combine with onion mixture.

    5. Top each potato with 1/2 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, 2 teaspoons green onions, and 1/4 teaspoon pepper.