Pot Roast Nachos Recipes

BBQ ROAST BEEF NACHOS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add in the roast beef, stir once and let the meat brown, about 2 minutes, and stir again. Add in the BBQ sauce and simmer for 5 minutes.
• Layer the shredded cheese on top of some tortilla chips on a large platter. Pour the piping hot meat over the cheese and then top with the crispy onions, cherry peppers and dollops of the Honey Horseradish Crema.
• Mix the sour cream, horseradish, honey, mustard and salt in a bowl. Let the crema sit for 20 minutes before serving.

PULLED PORK NACHOS

Steps:

• In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours., Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks., Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

MEXICAN POT ROAST

Steps:

• Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
• Cook on both sides until seared well, 6-8 minutes on each side.
• Remove the beef from the pot and add in the onions.
• Sauté until translucent and lightly browned, about 3 to 4 minutes.
• Add in the garlic, green and red bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro and stir well.
• Add the beef back to the pot, cover and cook in the oven at 325 degrees for 3 hours.

POT ROAST NACHOS

Steps:

• 1. Rinse Roast and cut about 6 to 7 slits into the meat. Dry well and set aside.
• 2. To a food processor add the Garlic cloves, ham, oregano salt and pepper to taste, Stuffed Oilives and mince. Pour into a bowl and stuff the slits with the Olive mixture. Any leftover spread throughout the Roast.
• 3. Season the Roast with the rest of the dry ingredients, set aside. In a Dutch oven or crock pot add 2 tablespoons of Olives oil and once heated add the Roast brown on all sides and add Beef broth, pour the Tomato sauce over the roast cover and allow to cook over medium heat for 2 hours or until fork tender. * If your using a Crock pot set it on high*
• 4. While the Roast is cooking you can cut the Tortillas they can be fried or baked until crispy. Set aside, once the roast is tender shred with forks, place bck in liquid , Arrange the chips on serving platter place shredded beef over the chips, sprinkle the cheese over the chips and Beef, and place in the oven until melted. Slice the peppers once melted place the peppers throughout the dish and pour the Crema or sour cream over the chips.