Imagine indulging in tender, flavorful pulled BBQ beef with sweet potato wedges. This dish is not only fulfilling but also gluten free, making it a great choice for a variety of dietary needs. Whether you’re hosting a gathering or simply treating yourself to a delicious dinner, this recipe will surely impress.
The combination of smoky barbecue flavors and the sweetness of the potatoes creates a delightful contrast that will leave your taste buds dancing. Plus, the ease of preparation means you can whip this up for a weeknight meal without breaking a sweat.
With simple ingredients and straightforward steps, you’ll find yourself returning to this recipe time and again. The pulled BBQ beef is incredibly versatile, serving as a filling for sandwiches or as a stand-alone dish.
Delicious Pulled BBQ Beef with Sweet Potato Wedges
This pulled BBQ beef is succulent and packed with flavor, slow-cooked to perfection, while the sweet potato wedges are roasted until crispy, providing a satisfying crunch. Perfect for those seeking a hearty meal that caters to gluten-free diets.
Ingredients
- 2 pounds beef chuck roast
- 1 cup BBQ sauce (gluten free)
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 large sweet potatoes, cut into wedges
- 1 tablespoon olive oil for sweet potatoes
- 1 teaspoon paprika for sweet potatoes
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: In a skillet, heat olive oil over medium heat. Sear the beef chuck roast on all sides until browned. Remove from heat.
- Slow Cook the Beef: Place the beef in a slow cooker. Top with sliced onion, minced garlic, smoked paprika, cumin, salt, and pepper. Pour BBQ sauce over the top. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- Make the Sweet Potato Wedges: Preheat the oven to 425°F (220°C). Toss sweet potato wedges with olive oil, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Roast the Wedges: Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooker and mix it with the juices.
- Serve: Plate the pulled BBQ beef alongside the crispy sweet potato wedges. Garnish with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 30g
