Ingredients
Scale
- FOR THE SWEET POTATOES
- 3–4 sweet potatoes
- 1 tbsp coconut oil
- FOR THE BBQ BEEF
- 3 lb beef chuck roast
- 1 cup beef bone broth
- 1 tbsp coconut oil (or avocado oil)
- 1/2 onion, chopped in half
- 2–3 garlic cloves
- 1 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 1.5 cups compliant BBQ sauce (I use this for AIP)
- 2 tbsp cilantro, chopped
Instructions
- Set the Instant pot (see notes for slow cooker instructions) to sauté and melt 1 tbsp of coconut oil
- Add in the chuck roast, season with salt and pepper, and satue the chuck roast until lightly browned (this takes 4-5 minutes)
- Add in the broth, red onion, and garlic
- Place the lid on the Instant Pot, seal the valve, and set it to MANUAL for 60 minutes
- While the roast begins to cook, set the oven to 400 F and line a baking sheet with parchment paper
- Scrub the sweet potatoes well, rub them in coconut oil, and make a slit down the center
- Roast the sweet potatoes in the oven for 45-60 minutes or until cooked through (cooking time varies depending on the size)
- Remove the sweet potatoes from the oven and set aside
- Once the Instant Pot is done and the roast in cooked, carefully quick release the pressure
- Remove the lid on the instant pot and spoon out the excess broth (save it for soup… it’s delicious!) and the onion
- Pour in the BBQ sauce of choice and shred the roast to incorporate with the BBQ sauce
- Stuff the sweet potatoes with the BBQ beef and top with cilantro to serve
Notes
If using a slow cooker instead of an instant pot, follow all of the other instructions and simply set the slow cooker to 8 hours on low! Easy modification 🙂
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Fat: 16.3g
- Carbohydrates: 47.5g
- Fiber: 3.1g
- Protein: 46.9g