Heart Healthy
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.
Print Recipe
Slow Cooker Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad
-
Servings
6
Ingredients
For the BBQ Beef:
-
2 pound top round or beef loin roast (cut into large chunks) -
1 large onion (any color) chopped -
28 ounces canned, low-sodium tomato puree -
1 tablespoon salt-free chili powder -
1 teaspoon salt-free Italian spice blend OR -
1 tablespoon dried thyme -
1/2 teaspoon garlic or onion powder -
1/2 teaspoon black pepper
For the Sweet Potato Salad:
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1 1/2 pound 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 tablespoon light mayonnaise -
1/3 cup fat-free, plain yogurt -
2 teaspoon apple cider vinegar -
1/8 teaspoon black pepper
Directions
Tip: Click on step to mark as complete.
For the BBQ Beef:
-
Add all the ingredients using half of pepper into the bowl of a slow cooker. Stir to combine. -
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:
-
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). -
Transfer to a colander and rinse potatoes with cold water to stop potatoes from cooking. -
In a large bowl, add celery, onion, mayonnaise, yogurt, vinegar and remaining pepper. Mix to combine. -
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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 | |
-
Servings
6
Ingredients
For the BBQ Beef:
-
2 pound top round or beef loin roast (cut into large chunks) -
1 large onion (any color) chopped -
28 ounces canned, low-sodium tomato puree -
1 tablespoon salt-free chili powder -
1 teaspoon salt-free Italian spice blend OR -
1 tablespoon dried thyme -
1/2 teaspoon garlic or onion powder -
1/2 teaspoon black pepper
For the Sweet Potato Salad:
-
1 1/2 pound 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 tablespoon light mayonnaise -
1/3 cup fat-free, plain yogurt -
2 teaspoon apple cider vinegar -
1/8 teaspoon black pepper
Directions
Tip: Click on step to mark as complete.
For the BBQ Beef:
-
Add all the ingredients using half of pepper into the bowl of a slow cooker. Stir to combine. -
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:
-
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). -
Transfer to a colander and rinse potatoes with cold water to stop potatoes from cooking. -
In a large bowl, add celery, onion, mayonnaise, yogurt, vinegar and remaining pepper. Mix to combine. -
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.
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