Sprinkle the roast with the salt, pepper and onion powder.
Heat a large skillet on the stove-top to medium-high heat, once hot, add the oil.
Brown the roast on all sides and transfer to the slow cooker.
Add the Rotel, onions, and taco seasoning on top of the roast.
Cover and cook on HIGH for 6 hours, or LOW for 8-10 hours, without opening the lid during the cooking time. Opening the lid during the cooking time lets heat escape and can cause the meat not to tenderize.
After the meat is done cooking, pre-heat the oven to BROIL.
Shred the meat with 2 forks, discard any fatty pieces. (I shred the meat right in the slow cooker to save on dirtying an extra plate).
Assembling the Nachos:
Add the entire bag of chips to a sheet pan.
Add the shredded beef to the chips in an even layer, then the cheese.
Put the nachos in the oven, it will take about 5 minutes for the cheese to melt.
Add desired toppings or serve them on the side and let guests choose what they want.
How can I make this less spicy?Use a can of diced tomatoes or mild salsa instead of Rotel. Rotel tends to be on the spicy side.What is the best cheese for nachos?We love Monterey Jack cheese for nachos. Monterey Jack cheese melts very well and is very mild in flavor. It's the type of cheese that is used in many Mexican restaurants.