Ingredients
Scale
- 4 large Russet potatoes
- 2 lbs lean beef chuck roast or bottom round (trimmed of excess fat)
- 1 cup low-sodium beef broth
- 1/2 cup sugar-free BBQ sauce (plus more for drizzling)
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1/2 cup non-fat plain Greek yogurt (high-protein sour cream substitute)
- 1/2 cup shredded low-fat cheddar cheese
- 2 green onions, sliced
- 1 tbsp olive oil (for the potato skins)
Instructions
- Step 1: Season and Sear the Beef. Pat the beef dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice blend all over the beef roast. Heat a large skillet over medium-high heat and sear the beef on all sides until a dark brown crust forms. This step locks in the juices and creates a deeper flavor profile for the finished pulled beef.
- Step 2: Slow Cook the Protein. Place the seared beef into a slow cooker and pour in the beef broth. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours. You know it is ready when the meat falls apart easily with a fork. Once cooked, remove the beef from the slow cooker, shred it using two forks, and discard any remaining fat. Toss the shredded meat with the sugar-free BBQ sauce until well coated.
- Step 3: Prepare the Perfect Baked Potatoes. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork to allow steam to escape. Rub the skins with olive oil and a generous pinch of salt. Place them directly on the oven rack and bake for 45 to 60 minutes, or until the skins are crispy and the insides are soft when squeezed.
- Step 4: Assemble the Potatoes. Carefully slice each hot potato down the center lengthwise. Use a fork to fluff the inside flesh, creating a pocket for the filling. Divide the BBQ pulled beef equally among the four potatoes, stuffing it deep into the center. Top each potato with 2 tablespoons of shredded cheddar cheese while the meat is still hot so the cheese melts perfectly.
- Step 5: Garnish and Serve. Finish each stuffed potato with a dollop of non-fat Greek yogurt, which provides a creamy texture and extra protein without the fat of sour cream. Sprinkle with sliced green onions and an extra drizzle of BBQ sauce if desired. Serve immediately while hot and flavorful.
- Cook Time: 8 hours 35 minutes