Slow Cooker Pot Roast Nachos
No Comments Apr 13, 2024
Updated Jun 07, 2025
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This Slow Cooker Pot Roast Nachos recipe yields tender, succulent shreds of beef piled high on crisp tortilla chips, smothered in melted cheese and zesty toppings. It’s not just delicious; it’s a lifesaver for busy weekdays or as the star of your next nacho night.
Elevate your Taco Tuesday dinner with a Mexican-inspired bar created with these nachos, my Creamy Taco Soup, Loaded Nacho Dip, and Slow Cooker Taco Dip.
Why make this
- The slow cooker does all the work while you’re out.
- You get tender, fall-apart meat with almost no effort.
- Leftovers? You’ll be set for days.
- These nachos beat anything you’d get dining out—and they’re way cheaper too!
The Magic Ingredients
Chuck Roast: Use a 3-pound boneless chuck roast for tender, shredded beef. Also used in my Mexican Shredded Beef recipe. Don’t eat beef? Try Slow Cooker Chicken Nachos.
Onion & Garlic: Chopped onion and minced garlic for depth and flavor.
Rotel: Diced tomatoes with green chilies for heat and tang.
Taco Seasoning & Beef Broth: Adds bold Tex-Mex flavor and keeps the beef moist.
Tortilla Chips: Cut and fry corn or flour tortillas until crisp.
Toppings: Black beans, shredded Monterey Jack cheese, jalapeños, and optional extras like salsa, guacamole, or sour cream.
How to Make Pot Roast Nachos
- Add a seasoned chuck roast to the slow cooker.
- Pour in broth or sauce and let it cook until tender.
- Shred the beef and layer it over tortilla chips.
- Top with cheese and your favorite nacho fixings!
Cook’s Tips & Variations
- Swap the chuck roast for chicken thighs or pork shoulder for a twist.
- Sear the chuck roast before slow cooking for extra flavor, but it’s totally optional.
- Adjust the seasoning according to your taste preferences. You can add more or less taco seasoning, salt, and pepper as desired.
- You can use store-bought tortilla chips instead of frying your own if desired for convenience.
How to Serve
- Add the meat to tortilla chips and add your favorite nacho toppings.
- Instead of making a tray of nachos, serve as a nacho bar instead.
- Swap out the tortilla chips for crispy oven-baked fries!
- Scatter the shredded beef over a bed of crisp lettuce instead for a low carb salad.
- Make quesadillas or burritos with the meat instead of nachos (think leftovers!).
- Who says nachos are just for dinner? This shredded beef goes great with scrambled eggs and salsa.
Slow Cooker Pot Roast Nachos
Ingredients
- 3 lb. beef chuck roast
- 1 onion, chopped
- 3 cloves of garlic, minced
- 10 oz. Rotel, diced tomatoes with green chilies
- 2 Tbsp. taco seasoning, (one taco seasoning packet)
- 1 cup beef broth
For the Chips:
- vegetable oil, for frying
- corn or flour tortillas, cut into triangle shapes
For Toppings:
- 1 can black beans, drained and rinsed
- grated Monterey Jack cheese
- sliced jalapenos, optional
For Serving: (optional)
- Salsa
- Lime wedges
- Sour cream
Instructions
- In a slow cooker, place the chuck roast, chopped onion, minced garlic, Rotel, taco seasoning, beef broth. Ensure the chuck roast is well coated with the mixture.
- Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-6 hours until the meat is easily shreddable.
- Once cooked, remove the chuck roast from the slow cooker and shred. Set aside.
- Preheat vegetable oil in a deep skillet or pot over medium-high heat for frying the tortilla chips.
- Cut the flour tortillas into triangle shapes and fry them in batches until golden brown and crispy. Drain them on a paper towel-lined plate.
- Preheat the oven to 400°F (200°C). Arrange the fried tortilla chips on a baking sheet in a single layer.
- Sprinkle the shredded chuck roast, black beans, grated Monterey Jack cheese, and sliced jalapenos evenly over the tortilla chips.
- Place the baking sheet in the preheated oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly.
- Remove the nachos from the oven and let them cool slightly.
- Serve the Slow Cooker Pot Roast Nachos with salsa, lime wedges, and sour cream on the side for toppings. Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Crockpot Beef Recipes
Balsamic Beef Pot Roast is rich, tangy, and slow cooked in a bold balsamic glaze. For something extra cozy, French Onion Pot Roast is packed with sweet, caramelized onion flavor.
Craving a kick? Salsa Verde Beef is zesty and perfect for tacos, nachos, or bowls. Crockpot Eye of Round Roast makes even a lean cut tender and satisfying with minimal effort.
Hosting a get-together? Loaded Nacho Dip is cheesy, beefy, and always a hit. And Hot Roast Beef Sandwiches bring that classic comfort—gravy-soaked beef on buttery bread.
