Recipe Ingredients:
Meat:
- OMR beef roast (any cut)
- Bullseye BBQ sauce
- Liquid smoke (optional)
Potatoes:
- Russet potatoes
- Olive oil
- Salt and pepper
Toppings:
- Marble cheese, grated
- Sour cream
- OMR bacon
- Green onion, sliced
Directions:
- Pat the roast dry with a paper towel and place it in a large slow cooker. Pour a small amount of liquid smoke (optional) and BBQ sauce over top. Cover with a lid and cook on low for 8–10 hours or high for 5–6 hours.
- About 1½ hours before the meat is finished, preheat the oven to 400°F.
- Wash and dry the russet potatoes. Pierce each potato several times with a fork. Place a wire rack on a baking sheet and arrange the potatoes on it. Drizzle with olive oil, coating all sides, then sprinkle with salt and pepper.
- Bake for 45 minutes to 1 hour, until the potatoes are tender and easily pierced with a fork.
- While potatoes are baking, line another baking sheet with foil and lay bacon in a single layer. Place in the preheated oven and cook for about 18 minutes, or until crisp (watch closely). Remove, let cool slightly, then chop into small pieces.
- When the potatoes are done, cut each one in half and gently mash the inside with a fork. Fill each potato with pulled beef, then top with grated cheese (repeat with all potatoes).
- Place the filled potatoes on a parchment-lined baking sheet and broil just until the cheese is melted and bubbly. Watch carefully to avoid burning.
- Serve hot, topped with sour cream, bacon bits, and sliced green onion.