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Slow Cooker Barbecue Stuffed Baked Potatoes and Celery Seed Vinaigrette Salad
Years ago my husband and I would meet for lunch at a great little barbecue joint near his office. They served the typical assortment of smoked meats and ribs and all those great, somewhat overcooked, vegetables. But for some reason, I was always drawn to their loaded baked potato. It was just enough food and really hit the spot. This is my take on those yummy lunch dates. Be sure to freeze any leftover meat for barbecue sandwiches in a week or two!
- Beef
- Menu
- Potato
- Side Dish - Salad
Slow Cooker Barbecue Stuffed Baked Potatoes
SERVINGS :
4
PEOPLE
COOK TIME :
HOURS
PREP TIME :
MINUTES
Ingredients
- 2 pounds beef chuck (or boneless beef short ribs)
- 18 ounces barbecue sauce
- 1 can beer
- water
- 4 baking potato
- olive oil
- kosher salt
- 1/2 cup cheddar cheese, shredded
- 1/4 cup sour cream
- 1/4 cup green onion, sliced as thinly as possible
Servings:
Directions
- Preheat oven to broil.
- Season ribs with kosher salt and pepper and broil for 8 minutes on each side.
- Place ribs and their juices in the bowl of your slow cooker.
- Add barbecue sauce (reserving ½ cup), beer, and enough water to cover the ribs.
- Cook on low for 7-8 hours.
- Remove ribs from crock pot and shred the meat with forks or with your hands.
- Place the meat in a bowl, and add enough pan dripping to moisten the meat.
- One hour before you plan to eat, preheat the oven to 400.
- Wash and dry potatoes. Poke holes in the potatoes with a fork, then rub each with a little olive oil and sprinkle with kosher salt.
- Place the potatoes on a foil lined baking sheet and put the sheet in the oven on a center rack.
- Bake potatoes for 45 minutes to an hour or until the potatoes are tender.
- Stuff potatoes with meat, a little reserved barbecue sauce, cheddar cheese, sour cream, and sliced green onions.
Nutrition per serving
Per Serving: Calories 642 Fat 18 Sat Fat 9 Sodium 1609 Carbs 77 Sugars 34 Fiber 3 Protein 40.
Celery Seed Vinaigrette Salad
SERVINGS :
4
PEOPLE
PREP TIME :
MINUTES
Ingredients
- 1 head romaine lettuce
- 1/2 cup red onion, sliced
- 1/2 cup grape tomato, halved
- Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon celery seeds
- 1/4 teaspoon ground mustard
- 1/8 teaspoon pepper
Servings:
Directions
- Combine vinaigrette with whisk or blender stick and drizzle over greens.
Nutrition per serving
Serving Size 142g Calories 155 Fat 13 Carbs 11 Fiber 1.6 Protein 1
NOTES
KID NOTE: The kids loved this meal. And, the leftover meat was perfect as barbecue sandwiches.
VEGETARIAN TIP: Omit the meat and grill 2 large portabella mushrooms. Chop the mushrooms and toss in a little barbecue sauce.
GLUTEN MODIFICATIONS: Make sure your barbecue sauce is gluten free. Also, use additional water instead of beer.
Got a big grin and thumbs up from my husband on this one 🙂
I am making this right now….for dinner tonight. I’m sure it is going to be delicious! With these ingredients – why wouldn’t it be !! 🙂
My family really liked this recipe! I used almost 2 lbs. of meat and found that to be the right amount for 2 adults and one teenager.
What a great idea, can’t wait to try it!
I was a bit skeptical about bar-b-qued beef in a baked potato but don’t let it fool you, this was yum-my!!
This was a fun Saturday evening dinner! Everyone loved the potatoes with bbq. We ended up having green beans instead of salad.
YUM!!! This was delicious! My 11 year old went on and on about great it was. We will definitely make this one again.