Shredded Beef Sheet Tray Nachos
Author: Sarah Olson
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
  • 3 lbs. Chuck Roast
  • 2 tbsp. flour
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. onion powder
  • 2 Tbsp. cooking oil
  • 2 (10-oz.) cans Rotel
  • ½ cup diced white or yellow onion
  • 1 (1.25-oz.) pkt. taco seasoning
To assemble Nachos:
  • 1 large bag tortilla chips
  • 1 lb. Monterey Jack cheese, shredded
  • 2 avocados, diced
  • 1 (4-oz.) can olives, drained
  • Sour cream for serving
  • Salsa for serving
  1. In a small bowl combine the flour, salt, pepper, and onion powder. Pat this mixtures onto the roast. Heat a large skillet on the stove-top to medium-high heat. When the pan us hot, add the cooking oil. Brown the roast on all side, and transfer to a 6-quart slow cooker.
  2. Add the 2 cans of Rotel, onions, and taco seasoning on top of the roast.
  3. Cover and cook on HIGH for 6 hours, or LOW for 8 hours, without opening the lid during the cooking time.
  4. After the meat is done cooking, pre-heat the oven to BROIL.
  5. Shred the meat with 2 forks, discard any fatty pieces.
  6. Add the entire bag of chips to a sheet pan. Add the shredded beef to the chips in an even layer, then the cheese.
  7. Put the nachos in the oven, it will take about 5 minutes for the cheese to melt. Remove from oven, add diced avocado and olives. Serve with sour cream and salsa if desired.
Recipe by The Magical Slow Cooker at