Slow Cooker Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad

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Slow Cooker Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad

Here is a fantastic American/Southern, barbecue beef recipe that you can make in your slow cooker in no time along with a recipe twist on potato salad.

Nutrition Facts

Slow Cooker Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad

CaloriesCalories

380 Per Serving

ProteinProtein

40g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$3.44
×
Calories 380
Total Fat 6.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.0 g
Cholesterol 87 mg
Sodium 232 mg
Total Carbohydrate 41 g
Dietary Fiber 8 g
Sugars 15 g
Added Sugars 0 g
Protein 40 g

Ingredients

Servings  6  

For the BBQ Beef:

  • 2 lb top round or beef loin roast (cut into large chunks)
  • 1 large onion (any color) chopped
  • 28 oz canned, low-sodium tomato puree
  • 1 Tbsp salt-free chili powder
  • 1 tsp salt-free Italian spice blend OR
  • 1 Tbsp dried thyme
  • 1/2 tsp garlic or onion powder
  • 1/2 tsp Black pepper

For the Sweet Potato Salad:

  • 1 1/2 lb sweet potatoes (cut into bite-size pieces)
  • 2 stalk celery (keep leaves), chopped
  • 2 chopped, fresh green onions OR
  • 1/4 cup chopped yellow or red onion
  • 2 Tbsp light mayonnaise
  • 1/3 cup fat-free, plain yogurt
  • 2 tsp apple cider vinegar
  • 1/8 tsp Black pepper

Directions

Tip: Click on step to mark as complete.

For the BBQ Beef:

  1. Add all the ingredients using half of pepper into the bowl of a slow cooker. Stir to combine.
  2. Cook until beef is tender, about 8 to 10 hours on the low setting or 4 to 5 hours on high setting.

For the Sweet Potato Salad:

  1. Add chopped sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, and cook until just fork-tender, about 8 minutes (depending on size of potato chunks).
  2. Transfer to a colander and rinse potatoes with cold water to stop potatoes from cooking.
  3. In a large bowl, add celery, onion, mayonnaise, yogurt, vinegar and remaining pepper. Mix to combine.
  4. Add potatoes to bowl, and stir together. Serve at room temperature or let chill in fridge to serve cold.

Keep it Healthy: Homemade barbecue sauce is easy and usually much healthier than the jarred ones because it doesn’t contain the salt or sugar.

Cooking Tip: Just like when cooking Russet potatoes for potato salad, you want the sweet potatoes to be fork-tender but still hold their shape—not quite as tender as if you were mashing them.
When using celery, keep the leaves on the celery stalks to include in the dish. They add a ton of celery flavor to a dish.

 

Here is a fantastic American/Southern, barbecue beef recipe that you can make in your slow cooker in no time along with a recipe twist on potato salad.

Nutrition Facts

Slow Cooker Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad

CaloriesCalories

380 Per Serving

ProteinProtein

40g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$3.44
×
Calories 380
Total Fat 6.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.0 g
Cholesterol 87 mg
Sodium 232 mg
Total Carbohydrate 41 g
Dietary Fiber 8 g
Sugars 15 g
Added Sugars 0 g
Protein 40 g

Ingredients

Servings  6  

For the BBQ Beef:

  • 2 lb top round or beef loin roast (cut into large chunks)
  • 1 large onion (any color) chopped
  • 28 oz canned, low-sodium tomato puree
  • 1 Tbsp salt-free chili powder
  • 1 tsp salt-free Italian spice blend OR
  • 1 Tbsp dried thyme
  • 1/2 tsp garlic or onion powder
  • 1/2 tsp Black pepper

For the Sweet Potato Salad:

  • 1 1/2 lb sweet potatoes (cut into bite-size pieces)
  • 2 stalk celery (keep leaves), chopped
  • 2 chopped, fresh green onions OR
  • 1/4 cup chopped yellow or red onion
  • 2 Tbsp light mayonnaise
  • 1/3 cup fat-free, plain yogurt
  • 2 tsp apple cider vinegar
  • 1/8 tsp Black pepper

Directions

Tip: Click on step to mark as complete.

For the BBQ Beef:

  1. Add all the ingredients using half of pepper into the bowl of a slow cooker. Stir to combine.
  2. Cook until beef is tender, about 8 to 10 hours on the low setting or 4 to 5 hours on high setting.

For the Sweet Potato Salad:

  1. Add chopped sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, and cook until just fork-tender, about 8 minutes (depending on size of potato chunks).
  2. Transfer to a colander and rinse potatoes with cold water to stop potatoes from cooking.
  3. In a large bowl, add celery, onion, mayonnaise, yogurt, vinegar and remaining pepper. Mix to combine.
  4. Add potatoes to bowl, and stir together. Serve at room temperature or let chill in fridge to serve cold.

Keep it Healthy: Homemade barbecue sauce is easy and usually much healthier than the jarred ones because it doesn’t contain the salt or sugar.

Cooking Tip: Just like when cooking Russet potatoes for potato salad, you want the sweet potatoes to be fork-tender but still hold their shape—not quite as tender as if you were mashing them.
When using celery, keep the leaves on the celery stalks to include in the dish. They add a ton of celery flavor to a dish.