Photo: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Stying: Mindi Shapiro Levine
Active Time
15 Mins
Total Time
8 Hours 15 Mins
Yield
Serves 6

Be sure to wrap the potatoes in parchment paper; foil can add a metallic taste to the dish.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

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