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

Julia Levy
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Stying: Mindi Shapiro Levine

Recipe Summary

active:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

385 calories; fat 12.7g; saturated fat 6.1g; mono fat 4.9g; poly fat 0.7g; protein 32g; carbohydrates 37g; fiber 3g; cholesterol 92mg; iron 4mg; sodium 687mg; calcium 173mg; sugars 12g; added sugar 8g.
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