Recipes

Ingredients

• 1/4 c dark brown sugar
• 3 T tomato paste
• 2 T Worcestershire sauce
• 1 T chili powder
• 1 1/4 t salt, divided
• 1 1/4 t black pepper, divided
• 1 1/2 lb boneless chuck roast, trimmed
• 1 1/2 c vertically sliced red onion

For potatoes

• 2 (4-oz.) russet potatoes
• 1/2 t oil
• 1 oz sharp cheddar cheese, shredded (about 1/4 c)
• 2 T light sour cream
• 2 t sliced green onions

Directions

1. Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 t salt, and 3/4 t pepper in a small bowl; rub generously over roast.
2. Place red onion slices in bottom of slow cooker coated with cooking spray; top with roast.
3. Rub potatoes with oil, remaining 1/4 t salt, and 1/4 t pepper. Wrap each potato in parchment paper; arrange on top of roast. Cover and cook on LOW 8 hours or until tender.
4. Unwrap potatoes; split lengthwise. Shred roast with 2 forks.
5. Top potato with 1/2 beef mixture, cheese, sour cream, green onions.

Notes

Should be meat left over for 1 meal for 2 people.