Real Recipes From Real Home Cooks ®

pot roast nachos

(8 ratings)
Blue Ribbon Recipe by
Giselle Gonzalez
Bronx, NY

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

Blue Ribbon Recipe

Easy to prepare, easy to double for a crowd... and these pot roast nachos are easy to eat! This spicy dish is a great alternative to your typical game day fare. We love how flavorful the shredded pot roast is. We highly suggest making your own chips. They're delicious and stay crispy when the pot roast and other nacho toppings are piled on.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 4 serving(s)
prep time 35 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For pot roast nachos

  • 3 lb
    pot roast
  • 2 clove
  • 1/4 c
  • 2 Tbsp
    dried oregano
  • 1 tsp
    salt, plus more for chips
  • 1 tsp
    black pepper
  • 2 Tbsp
    pimento stuffed olives
  • 1 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 2 Tbsp
    olive oil
  • 2 c
    beef broth
  • 1
    bay leaf
  • 1/2 c
    tomato sauce
  • 1 pkg
    corn tortillas
  • vegetable oil
  • 1 c
    Monterey Jack cheese
  • 2
    jalapeno peppers, sliced
  • 1/4 c
    Mexican Crema or sour cream

How To Make pot roast nachos

Test Kitchen Tips
To keep the chips from being soggy, place the meat that you're putting on the chips on a paper towel first to drain a little of the liquid.
  • Slits cut into the dried meat.
    Using a sharp knife, cut about 6 or 7 slits into the meat. Dry well and set aside.
  • Garlic cloves, ham, oregano, salt, pepper, and stuffed olives added to a food processor.
    Add the garlic cloves, ham, oregano, salt, pepper, and stuffed olives to a food processor. Mince the ingredients together.
  • Olive mixture spread over pot roast.
    Transfer the mixture into a bowl. Spread the mixture all over the roast, making sure to get some in the slits.
  • Remaining seasonings added to the pot roast.
    Season the roast with the onion and garlic powders; set aside.
  • Browning the pot roast.
    Add the olive oil to a Dutch oven or skillet over medium heat. Once heated, add the roast and brown on all sides. (If using a slow cooker, transfer the beef to it.) Add the beef broth.
  • Tomato sauce poured over the roast.
    Pour the tomato sauce over the roast and cover.
  • Pot roast cooking in a slow cooker.
    Allow to cook over medium heat for 4 hours or until fork-tender. (If you're using a slow cooker, set it on high.)
  • Frying tortilla chips.
    While the roast is cooking, cut the tortillas into fourths or sixths. Fry or bake until crispy. To fry, add about 1 inch of vegetable oil to a skillet and heat over medium-high. Fry about 10 pieces at a time for roughly 2 1/2 minutes, flipping them halfway through.
  • Tortilla chips on a paper towel.
    Place the fried tortillas on paper towels. Add a pinch of salt to each batch.
  • Shredded pot roast back in the cooking liquid.
    Once the roast is tender, shred with forks and place back in the liquid. Stir.
  • Tortilla chips on a platter.
    Arrange the chips on a baking sheet or heatable serving platter.
  • Shredded beef poured over tortilla chips.
    Top with the shredded beef.
  • Shredded cheese sprinkled over pot roast.
    Sprinkle the cheese over the chips and beef.
  • Melting the cheese in the oven.
    Turn on the broiler, and place in the oven until the cheese is melted.
  • Jalapenos sprinkled over the nachos.
    Place the peppers throughout the nachos.
  • Crema drizzled over the pot roast nachos.
    Pour the Crema or sour cream over top.