Slow Cooker Shredded Beef Stuffed Sweet Potatoes



Tender shredded beef cooked low and slow in the slow cooker pairs perfectly with sweet and creamy baked sweet potatoes, creating a hearty and satisfying meal.

Ingredients:
  • 3 lbs beef chuck roast
  • 1 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 4 medium-sized sweet potatoes, scrubbed
  • 1 tablespoon olive oil
  • Salt to taste
  • Optional toppings: shredded cheese, green onions, sour cream

Instructions:

In a slow cooker, combine beef broth, soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, and black pepper

Add beef chuck roast to the slow cooker, ensuring it's submerged in the liquid

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and easily shreds with a fork

Once beef is cooked, remove it from the slow cooker and shred it using two forks

Set aside

Preheat oven to 400F 200C

Pierce sweet potatoes several times with a fork and rub with olive oil

Sprinkle with salt

Place sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender

Once sweet potatoes are cooked, slice them open and fluff the insides with a fork

Fill each sweet potato with the shredded beef and top with optional toppings like shredded cheese, green onions, or sour cream

Serve hot and enjoy!


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