From the Pantry Butler kitchen
Shredded Beef Loaded Potatoes
Ingredients
- 2 ~2.5-3 lb chuck roasts
- Hot sauce of choice
- Seasoning Rub of choice (I used Meat Church Holy Cow)
- 8 tbsp of butter
- Honey
- 2 cups beef broth
- ~3 lb yukon golden potatoes diced
- Extra virgin olive oil
- Seasonings: Salt, pepper, garlic powder, onion powder & smoked paprika
- 1 diced yellow onion
- 1 diced orange bell pepper
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- Avocado oil
- Seasonings: Salt, pepper & garlic powder
- 2 large avocados (mashed)
- ~1/3 cup diced tomatoes
- ~1/3 cup diced red onion
- ~1/4 cup fresh chopped cilantro
- Juice of 1/2 a lime
- Salt & garlic pepper to taste
- ~1/4 cup avocado mayo
- ~1/4 cup light sour cream
- ~1 tbsp dijon mustard
- ~1 tsp worcestershire sauce
- 3 cloves of garlic
- ~1 tsp apple cider vinegar
- Salt, pepper & onion powder to taste
- ~1-2 tbsp water
- Shredded colby jack cheese
- Fresh chopped cilantro
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