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

Method

1. Pat the chuck roasts dry, coat with hot sauce, and season generously on all sides with the rub.
2. Smoke the roasts at 250°F until they reach an internal temperature of about 165°F.
3. Transfer the roasts to a pan, top with butter pieces, drizzle with honey, and pour in the beef broth.
4. Cover the pan tightly with foil and return to the smoker at 275°F until the meat reaches 203-205°F internally and is probe tender.
5. Let the meat rest for 30-45 minutes, then shred.
6. While the meat rests, dice the potatoes, toss with olive oil and seasonings, and roast at 425°F for 30-35 minutes.
7. Sauté the diced onion and bell peppers in avocado oil with salt, pepper, and garlic powder over medium-high heat for 10-15 minutes.
8. Mash the avocados and combine with diced tomato, red onion, cilantro, lime juice, salt, and garlic pepper to make the guacamole.
9. Blend the avocado mayo, sour cream, dijon mustard, worcestershire sauce, garlic, apple cider vinegar, seasonings, and water to make the creamy garlic sauce.
10. Assemble the loaded potatoes with roasted potatoes, shredded beef, sautéed peppers and onions, guacamole, creamy garlic sauce, shredded cheese, and fresh cilantro.
11. Serve immediately.