Slow Cooker Pot Roast Nachos
No Comments Apr 13, 2024
Updated Aug 25, 2024
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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 Slow Cooker Creamy Taco Soup, Loaded Nacho Dip, and Slow Cooker Taco Dip.
Table of Contents
Why make Pot Roast Nachos
Let’s talk about the brilliance of using a slow cooker for this dish. Firstly, it’s a game-changer for busy cooks. You can dump all of the ingredients into the crockpot and allow the flavors to meld and the beef to become fall-apart tender while you go about your day.
Plus, it’s an incredibly versatile main course dish. Use the shredded beef mixture for nachos one night, then repurpose it into tacos, sandwiches, or salads the next. Talk about bang for your buck! With minimal effort and maximum flavor, this recipe is a true weeknight hero. We also like to make Slow Cooker Chicken Tinga, or Slow Cooker Street Tacos!
Recipe Ingredients
- Chuck Roast: You’ll want to use a 3-pound boneless beef chuck roast for this recipe to ensure you have plenty of meat for firsts and seconds. We also use a chuck roast in my slow cooker Mexican shredded beef recipe.
- Onion: Chopped onion adds a sweetness to the beef mixture.
- Minced Garlic: Flavorful garlic enhances the overall taste of the dish.
- Rotel: Rotel diced tomatoes with green chilies provides a kick of heat and tanginess to balance the richness of the beef.
- Taco Seasoning: Infuses the beef with irresistible Tex-Mex flavor.
- Beef Broth: Keeps the beef moist and adds an extra layer of savory goodness.
- For the Chips: Cut corn or flour tortillas into triangle shapes and fry in vegetable oil until golden and crisp.
- For Toppings: Black beans, grated Monterey Jack cheese, sliced jalapenos (optional), and any desired toppings like salsa, guacamole, or sour cream. (See full recipe in the recipe card below for full ingredient amounts and instructions).
Step-by-Step Directions
Step One – In a slow cooker, place the chuck roast.
Step Two – Add 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 hours, or cook on HIGH heat for 4-6 hours until the meat is easily shreddable.
Step Three – Once cooked, remove the chuck roast from the slow cooker and shred with two forks. Set aside.
Step Four – 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.
Step Five – Preheat the oven to 400°F (200°C). Arrange the fried tortilla chips on a baking sheet in a single layer.
Step Six – 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!
How to Serve
- Pile the crispy tortilla chips high with the shredded beef mixture, black beans, and melted cheese. Top with jalapenos, salsa, guacamole, olives, and sour cream for the classic nacho style.
- Swap out the tortilla chips for crispy oven-baked fries, then layer on the beef, beans, cheddar cheese, and toppings for a hearty twist.
- Scatter the shredded beef over a bed of crisp lettuce and veggies, then drizzle with your favorite dressing for a lighter take on nacho night.
- Sandwich the meat between two flour tortillas with melted cheese for a quick and satisfying quesadilla.
- Who says nachos are just for dinner? Top crispy tortilla chips with scrambled eggs, shredded beef, cheese, and avocado for a brunch-worthy treat.
Recipe FAQs
While chuck roast is ideal for its tenderness and flavor, you can also use brisket or bottom-round beef roast.
Store any leftover shredded beef mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving. If you make the homemade chips, a trick to refresh them the next day is to microwave them for a few seconds.
Absolutely! Freeze the cooled beef mixture in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Slow Cooker Beef Recipes
- Slow Cooker Balsamic Beef Pot Roast
- Slow Cooker French Onion Pot Roast
- Slow Cooker Salsa Verde Beef
- Slow Cooker Eye of Round Roast
- Slow Cooker Loaded Nacho Dip
- Slow Cooker Hot Roast Beef Sandwiches
- Slow Cooker Cranberry Pot Roast
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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
- Nutritional values only include the meat for the other ingredients amounts can vary.
- Adjust the seasoning according to your taste preferences. You can add more or less taco seasoning, salt, and pepper as desired.
- Feel free to customize your toppings by adding diced tomatoes, chopped cilantro, guacamole, or any other favorite nacho toppings you prefer.
- You can use store-bought tortilla chips instead of frying your own if desired for convenience.
- Leftover pot roast can be refrigerated for up to 3 days in an airtight container and used for other dishes such as sandwiches or tacos.
- Make sure to drain and rinse the black beans before using them as a topping to remove any excess liquid.
- Serve the nachos immediately after baking for the best texture and flavor.
- Adjust the serving size and quantities of the ingredients based on the number of people you are serving.
- Provide lime wedges, salsa, and sour cream as optional toppings for added freshness and flavor.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
