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BBQ Beef Stuffed Potatoes & Green Chile Coleslaw (Whole30)

Ingredients

Scale

FOR THE POTATOES:

  • 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

FOR THE BRISKET

  • 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))

FOR THE COLESLAW

  • 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

Instructions

MAKE THE BRISKET

  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!

MAKE THE POTATOES

  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)!

MAKE THE GREEN CHILE RANCH DRESSING

  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!

MAKE THE COLESLAW

  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.

Notes

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!