pot roast nachos

Name: Pot Roast Nachos
Prep time: 35 min
Cook time: 4 h
Yield: 4
Cuisine: Mexican
Ingredients: 3 pound(s) pot roast; 2 clove(s) garlic; 1/4 cup(s) ham; 2 tablespoon(s) dried oregano; 1 teaspoon(s) salt, plus more for chips; 1 teaspoon(s) black pepper; 2 tablespoon(s) pimento stuffed olives; 1 teaspoon(s) onion powder; 1 teaspoon(s) garlic powder; 2 tablespoon(s) olive oil; 2 cup(s) beef broth; 1 - bay leaf; 1/2 cup(s) tomato sauce; 1 package(s) corn tortillas; vegetable oil; 1 cup(s) Monterey Jack cheese; 2 - jalapeno peppers, sliced; 1/4 cup(s) Mexican Crema or sour cream

(8 RATINGS)

2.78K Pinches 18 Photos

Giselle Gonzalez

Bronx, NY

Updated on Oct 9, 2021

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

Rate

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

prep time 35 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

3 pounds pot roast
2 cloves garlic
1/4 cup ham
2 tablespoons dried oregano
1 teaspoon salt, plus more for chips
1 teaspoon black pepper
2 tablespoons pimento stuffed olives
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons olive oil
2 cups beef broth
1 - bay leaf
1/2 cup tomato sauce
1 package corn tortillas
vegetable oil
1 cup Monterey Jack cheese
2 - jalapeno peppers, sliced
1/4 cup 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.

Step 1

Using a sharp knife, cut about 6 or 7 slits into the meat. Dry well and set aside.

Step 2

Add the garlic cloves, ham, oregano, salt, pepper, and stuffed olives to a food processor. Mince the ingredients together.
Step 3

Transfer the mixture into a bowl. Spread the mixture all over the roast, making sure to get some in the slits.
Step 4

Season the roast with the onion and garlic powders; set aside.
Step 5

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.
Step 6

Pour the tomato sauce over the roast and cover.
Step 7

Allow to cook over medium heat for 4 hours or until fork-tender. (If you're using a slow cooker, set it on high.)
Step 8

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.
Step 9

Place the fried tortillas on paper towels. Add a pinch of salt to each batch.
Step 10

Once the roast is tender, shred with forks and place back in the liquid. Stir.
Step 11

Arrange the chips on a baking sheet or heatable serving platter.
Step 12

Top with the shredded beef.
Step 13

Sprinkle the cheese over the chips and beef.
Step 14

Turn on the broiler, and place in the oven until the cheese is melted.
Step 15

Place the peppers throughout the nachos.
Step 16

Pour the Crema or sour cream over top.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes