Whole30 BBQ Beef Stuffed Potatoes & Green Chile Coleslaw

Whole30 BBQ Beef Stuffed Potatoes with Green Chile ColeslawOne of our newest favorites for an easy weeknight meal! Shredded BBQ Beef + Green Chile Cole Slaw are a delicious way to bring together flavors of Texas and New Mexico…

Make extra for leftovers, because they’re even better for lunch the next day! This recipe was inspired by my favorite thing to order at Ten50 BBQ in Richardson: the “Filthy Rich” brisket stuffed baked potato, and I always bring along my own bottle of The New Primal Classic BBQ in my purse! (use Andrea15 for 15% off your order when you purchase here

There are three components to this meal, but they’re super simple to prep and don’t require much attention once they’re cooking!

I usually set the crockpot in the morning to cook slowly all day. Then, an hour before we plan to eat I put the potatoes in the oven to bake and make the slaw! Dinner comes together quickly with little effort and the cooking time frees me up to tackle any lingering to-do’s at home. We love this coleslaw so much we make it at least once a week. It’s such an easy side to throw together. And we’ve nicknamed the GC Ranch “Ryan’s Ranch” because it somehow disappears very quickly when he’s around!


BBQ Beef Stuffed Potatoes & Green Chile Coleslaw (Whole30)




  • Russet Potatoes scrubbed and dried (I usually make 6-8 at a time)
  • Extra Virgin Olive Oil (Ghee, or Avocado Oil (experiment with cooking oils for different flavors!))
  • Salt and Pepper


  • 1 Tbsp Avocado Oil (or other cooking oil)
  • ½ Red Onion (sliced into about ¼ in rings then halved)
  • ~3 lbs Boneless Chuck Roast or brisket
  • 1 cup Bare Bones Beef Bone Broth (or other compliant brand) or water
  • ~1/2 bottle The New Primal Classic BBQ

I use Whole Sisters base ranch recipe with fresh cilantro. Hack: If you don’t make your own, Tessemae’s or The New Primal Ranch are great compliant options (use 1 Cup) to use as a base then follow instructions below.

  • 1 cup extra light tasting olive oil or safflower oil
  • 1 egg
  • 1 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 cup full fat canned coconut milk ((check ingredients))
  • 1 Handful of fresh cilantro leaves
  • ¼ cup Green Chile (roasted, chopped) ((We use Zia Hatch Green Chile Co Med or Hot))


  • 1 bag coleslaw mix (or approx 2 Cups mixed: shredded green and purple cabbage, carrots)
  • ¼ c diced red onion
  • ¼½ cup green chile ranch



  1. (To sear before adding to slow cooker)
  2. Heat a tablespoon of cooking oil over medium heat in a saute pan large enough for the brisket.
  3. Add brisket to pan and sprinkle with salt and pepper, flip over and add s + p to other side. Let each side sear for approx 4-5 minutes until lightly browned
  4. Add to slow cooker along with broth (or water) and place onions around the roast
  5. Cover and set to cook for 8 hours on low.
  6. Once it is finished (will be fork tender, fully cooked inside) transfer roast into a large food storage container and shred with two forks
  7. Drain most of the juice from the slow cooker and add the shredded brisket back in
  8. Pour ½ bottle (or more to suit your taste) of Classic BBQ from The New Primal and combine until evenly coated. Another option is homemade Whole30 BBQ sauce.
  9. If you’re not eating immediately, you can put the slow cooker on warm and it will be ready to go when you are. Enjoy!


  1. Preheat your oven to 400 and line a baking sheet with parchment paper .
  2. Poke a hole in each potato with a fork
  3. Spray, brush or rub the potatoes with compliant oil of your choice
  4. Sprinkle with salt and pepper
  5. Add to oven and bake for 45 minutes, stopping once in the middle of cooking time to turn them over. You’ll know they’re done when they’re fork tender (if they’re not, put back into oven for another 5-10 minutes)!


  1. Add these ingredients to a 2 cup measuring cup or large mason jar:
  2. I cup extra light tasting olive oil or safflower oil
  3. 1 egg
  4. 1 tbsp fresh lemon juice
  5. 2 tbsp red wine vinegar
  6. 1 tsp salt
  7. 1 tsp pepper
  8. ¾ tsp garlic powder
  9. ¾ tsp onion powder
  10. Handful of fresh cilantro leaves
  11. Blend with immersion blender until well combined, starting with blender hovering on bottom of measuring cup and rising up as emulsion occurs.
  12. Once you have your ranch dressing (homemade or store bought) ADD ⅛ – ¼ cup chopped, roasted green Chile. We use Zia Chile Co, 505 Southwestern, or Bueno Foods Autumn Roast
  13. Blend until the green chile is incorporated and enjoy!


  1. Pour coleslaw mix into a large bowl
  2. Top with Green Chile Ranch dressing to lightly coat the slaw.
  3. Toss until well coated and serve.


Boneless Chuck Roast works best for shredding. I have also used brisket and it cooks nicely as well but requires slicing after cooking/does not shred. Both work great for this recipe though!  

If you can’t find TNP Classic BBQ sauce, try this homemade Whole30 version!

You could also make this recipe using shredded chicken, turkey, or pork! 

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I hope you enjoy this recipe! Let me know what you think and thanks for stopping by! xx

Photography: Stephanie Drenka 

Welcome! Loubies and Lulu is a Dallas-based fitness, fashion, and healthy lifestyle blog by Andrea Overturf.

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  1. Amanda wrote:

    I can’t believe I stumbled upon this recipe

    I’m so excited to try it.

    Posted 4.2.20 Reply
    • Andrea wrote:

      I’m glad you’re here! I hope you love the recipe!

      Posted 4.3.20 Reply