Pot Roast Nachos

Giselle Gonzalez

By
@chefgi

The best Nachos for game day or any day you want to have an amazing snack.


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Comments:

Serves:

4

Prep:

1 Hr

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
Easy to prepare, easy to double for a crowd... and easy to eat! This spicy dish is a great alternative to your typical game day fare.

Ingredients

3 lb
pot roast
salt
pepper
2 clove
garlic
2 Tbsp
pimento stuffed olives
1/4 c
ham
2 Tbsp
oregano, dried
1 tsp
onion powder
1 tsp
garlic powder
1/2 c
tomato sauce
2 c
beef broth
1
bay leaf
1 c
monterey jack cheese
1/4 c
mexican crema or sour cream
2
jalapeno peppers
packaged corn tortillas

Directions Step-By-Step

1
Rinse Roast and cut about 6 to 7 slits into the meat. Dry well and set aside.
2
To a food processor add the Garlic cloves, ham, oregano salt and pepper to taste, Stuffed Oilives and mince. Pour into a bowl and stuff the slits with the Olive mixture. Any leftover spread throughout the Roast.
3
Season the Roast with the rest of the dry ingredients, set aside. In a Dutch oven or crock pot add 2 tablespoons of Olives oil and once heated add the Roast brown on all sides and add Beef broth, pour the Tomato sauce over the roast cover and allow to cook over medium heat for 2 hours or until fork tender. * If your using a Crock pot set it on high*
4
While the Roast is cooking you can cut the Tortillas they can be fried or baked until crispy. Set aside, once the roast is tender shred with forks, place bck in liquid , Arrange the chips on serving platter place shredded beef over the chips, sprinkle the cheese over the chips and Beef, and place in the oven until melted. Slice the peppers once melted place the peppers throughout the dish and pour the Crema or sour cream over the chips.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Beef
Regional Style: Mexican
Collection: The Great Tailgate!
Hashtags: #pot, #roast