Baked Potatoes with Shredded Barbecue Beef and Tomatillo Jam
These Baked Potatoes with Shredded Barbecue Beef and Tomatillo Jam are so good, no one would ever guess you made them with leftovers!
Ingredients
- For the Barbecue Beef
- 1 boneless beef round roast (about 3 lbs), trimmed of excess fat
- 1 tablespoon vegetable oil
- 2 cups diced onions
- 6 garlic cloves, minced
- 1 cup ketchup
- 1/3 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chipotle peppers in adobo, chopped
- 1 tablespoon chili powder
- 1 tsp. black pepper
- For the Tomatillo Jam
- 1lb tomatillos
- ½ cup sugar
- ½ cup minced shallots
- Juice and zest of 1 lime
- ½ tsp. salt
- For the Potatoes
- 6 large russet potatoes, washed and dried
- About 1 tablespoon extra-virgin olive oil
- Salt
- Sour cream
- Fresh chives, minced
Instructions
- Make the shredded barbecue beef. Place the beef roast in your slow cooker and set aside. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and the remaining ingredients and let the sauce simmer for about 5 minutes, stirring occasionally. Pour the sauce over the beef roast in your slow cooker. Cover and cook on LOW for 10-12 hours or on HIGH for about 6 hours. Then using a couple of forks, pull the beef apart into shreds. It should come apart very easily at this point. Let the shredded beef continue to cook for an additional 20-30 minutes. This recipe makes more shredded barbecue beef than you’ll need for the baked potatoes. Leftovers can be stored in an airtight container in your refrigerator 2-3 days. They make great tacos and sandwiches!
- While the beef is cooking, make the tomatillo jam. Remove and discard the papery husks from the tomatillos. Rinse them well and then chop roughly. Toss the chopped tomatillos into a bowl with the sugar. Let them sit at room temperature for about 1 hour, stirring once or twice during this time. Heat a large non-stick skillet over medium-high heat. Add the tomatillos, any accumulated juices and the shallots. Cook, stirring frequently for about 15 minutes, or until the jam has thickened and the tomatillos are almost broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside. Once cooled, the tomatillo jam can be stored in an airtight container in your refrigerator for about 1 week.
- Bake the potatoes. Pre-heat your oven to 350 degrees. Using a fork, poke several holes all over the surface of the potatoes. Lightly coat the potatoes in the olive oil and sprinkle with salt on all side. Place the potatoes directly on your middle oven rack. On the lower rack, place a baking sheet or piece of aluminum foil to catch any drips. Bake for 60-70 minutes. The flesh should be soft and a small knife should go into the potatoes easily. Carefully remove the potatoes from the oven.
- Assemble the baked potatoes. Cut a slit into the top of each potato and then gently squeeze together the ends to create an opening. Stuff some of the shredded barbecue beef into each potato. Top with the tomatillo jam, a dollop of sour cream and some minced chives. Serve immediately.
