pot roast nachos

★★★★★ 8
a 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
serves 4
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For pot roast nachos

  • 3 lb
    pot roast
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 clove
  • 2 Tbsp
    pimento stuffed olives
  • 1/4 c
  • 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
  • 1 pkg
    corn tortillas
  • additional salt for tortilla chips

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.
    Rinse roast and cut about 6 to 7 slits into the meat. Dry well and set aside.
  • Garlic cloves, ham, oregano, salt, pepper, and stuffed olives added to a food processor.
    To a food processor, add the garlic cloves, ham, oregano, salt, pepper, and stuffed olives. Mince the ingredients.
  • Olive mixture spread over pot roast.
    Pour into a bowl and stuff the slits with the olive mixture. Any leftover spread throughout the pot roast.
  • Remaining seasonings added to the pot roast.
    Season the roast with the rest of the dry ingredients, set aside.
  • Browning the pot roast.
    In a Dutch oven or Crock Pot, add 2 tablespoons of olive oil. Once heated, add the roast and brown on all sides. Add beef broth.
  • Tomato sauce poured over the roast.
    Pour the tomato sauce over the roast 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 Crock Pot set it on high.
  • Frying tortilla chips.
    While the roast is cooking, you can cut the tortillas. They can be fried or baked until crispy. To fry, add about 1 inch of vegetable oil to a skillet. Cut the tortillas into chips. On 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 about 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 liquid.
  • Tortilla chips on a platter.
    Arrange the chips on a serving platter.
  • Shredded beef poured over tortilla chips.
    Place shredded beef over the chips.
  • Shredded cheese sprinkled over pot roast.
    Sprinkle the cheese over the chips and beef.
  • Melting the cheese in the oven.
    Place in the oven until melted.
  • Jalapenos sprinkled over the nachos.
    Slice the peppers; once melted place the peppers throughout the dish.
  • Crema drizzled over the pot roast nachos.
    Pour the Crema or sour cream over the chips.