Shredded Beef Loaded Potatoes 🥩🥔🔥 Hearty, delicious and packed with an absolute incredible combination of flavors! I love making extras and utilizing all of the leftovers for things like breakfast, tacos or rice bowls as well! FULL RECIPE ⬇️ 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 Roasted Potatoes: (Bake at 425°F ~30-35 min) - ~3 lb yukon golden potatoes diced - Extra virgin olive oil - Seasonings: Salt, pepper, garlic powder, onion powder & smoked paprika. Peppers & Onions: (Sauté over med-high heat for ~10-15 min) - 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 Guacamole: (combine all ingredients) - 2 large avocados (mashed) - ~1/3 cup diced tomatoes - ~1/3 cup diced red onion - ~1/4 fresh chopped cilantro - Juice of 1/2 a lime - Salt & garlic pepper to taste Creamy Garlic Sauce: (blend all ingredients) - ~1/4 avocado mayo - ~1/4 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 Additional Toppings: - Shredded colby jack cheese - Fresh chopped cilantro Note(s): Measurements are estimated; adjust ingredients to your personal preference. DIRECTIONS 1. Pat the chuck roasts dry, coat in hot sauce and season heavy on all sides. Smoke at 250°F until they reach ~165°F internal. Add to a pan, top with knobs of butter, drizzle of honey and pour in the beef broth. Cover tightly with foil and place back on the smoker at 275°F until they reach ~203-205°F and are probe tender. Let rest for ~30-45 min before shredding. 2. While the meat is resting, prepare all of the other components. 3. Plate it up & ENJOY! 🙌🏻 • • • • • #explore #cooking #food #Recipe #fyp — @calwillcookit sur TikTok