I often make pulled pork or barbecue beef when my children host a game party. It is an easy, throw it in the slow cooker and forget it meal. I always make a lot because I never know how many people will show up or which teenage boys will be going through a growth spurt and come back for thirds and fourths.
If I have leftover barbecued beef, I like to make Barbecued Beef Stuffed Baked Potatoes.
After baking the potatoes, I cut a hole in the top and scoop out the insides. I use the inside of the baked potatoes to make mashed potatoes.
Barbecued Beef Stuffed Potatoes
Yield: 4 servings
4 medium potatoes
2 cups barbecued beef (recipe below)
Wash and puncture the tops of the potatoes with a fork or insert baking nails.
Bake at 400 degrees for 1 hour.
Reheat barbecued beef.
Cut an oval in the top and scoop out the potato.
Fill with barbecued beef.
Slow Cooker Barbecued Beef
3 –4 lb. beef roast
8 oz. V-8 or tomato juice
1 bottle of barbecue sauce (I like Trader Joe’s Bold and Smoky Kansas City Style Barbecue Sauce)
Put the roast in slow cooker. Pour V-8 juice over the roast. Place lid on crock pot and cook on high for 6 – 8 hours until you can pull it apart with a fork
I check on the roast at 6 hours and start pulling it apart in large chunks using 2 forks . Then I check on it every 30 minutes or so and pull it into finer pieces. If your meat has bones, you need to remove them at this point.
Once the meat is pulled into fine pieces I mix in the barbecue until it reaches the desired consistency and flavor.
Serve on buns or inside baked potato shells.
This post is linked to Gluten-Free Wednesdays.