Slow Cooker Shredded Beef Nachos

Ingredients

• 680 g (1 1/2 lb)beef chuck roast
• 1 smallonion, diced
• 120 ml (1/2 cup)beef broth
• 57 g (2 oz)mild Mexican-style tomato sauce
• 2 clovesgarlic, minced
• 1 tspcumin
• 1 tspchilli powder
• 1 tspsalt
• To tastetortilla chips
• To tasteshredded cheese
• To tastelime, cut into wedges
• To tastechopped coriander
• To tastesour cream
• 1 small onion, dicedpickled onion

Instructions

1. 1

   Load the slow cooker

   Put the diced onion in a 6-quart slow cooker and place the beef roast on top. Add the broth, tomato sauce, garlic, cumin, chilli powder and salt. Cover and cook on high for 4 hours or on low for 8 hours.

2. 2

   Shred the beef

   Using two forks, carefully pull the beef apart in the cooking liquid.

3. 3

   Broil the nachos

   Set the oven to broil on high. Spread a layer of tortilla chips on a tray and top with cheese and shredded beef. Broil for 5 minutes, until the cheese has melted. Add your chosen toppings and serve.

What are shredded beef nachos?

Nachos are a Tex-Mex dish of tortilla chips topped with cheese and other savoury additions. This version uses beef cooked slowly with onion, broth, tomato sauce and spices, then finishes the toppings under the grill.

The slow cooker makes the beef tender enough to pull apart, while broiling melts the cheese quickly. Fresh lime and coriander, cool sour cream and tangy pickled onion bring contrast to the rich beef and crisp chips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 46g protein, 52g carbs, 42g fat.

The beef contributes most of the protein and a substantial share of the fat; tortilla chips supply much of the carbohydrate, while cheese adds both fat and protein. Keep the chips and cheese moderate and add a fresh salad or vegetables alongside to balance the plate.

Why use chuck roast?

Chuck roast: its connective tissue softens during the long, moist cooking time, making the beef easy to shred. Keep the meat in the cooking liquid while pulling it apart so it stays moist.

Build flavour in the cooker

Onion and garlic: these cook alongside the beef and season the broth. The tomato sauce, cumin and chilli powder add a gently spiced, savoury base.

Cooking liquid: broth helps create a moist environment for the roast. Shred the beef directly in it so the meat can take up some of the seasoned juices.

Shred and broil with care

Tenderness: the beef should pull apart readily with two forks after the slow-cooking time. If it still resists, it may need more cooking before you shred it.

Broiling: spread the chips on a tray and add the beef and cheese in an even layer. Watch during the 5-minute broil so the cheese melts without the chips scorching.

Keep the chips crisp

Layering: assemble the chips shortly before serving, rather than letting them sit under the beef and cheese. A wide tray helps spread the toppings so more chips get some beef and melted cheese.

Toppings: add sour cream, lime, coriander and pickled onion after broiling. This keeps the cool and fresh toppings distinct from the hot, cheesy base.

What to serve alongside

Serve the nachos straight from the tray while the cheese is warm and the chips are crisp. A simple green salad or sliced vegetables make a fresh side, and extra lime wedges let everyone adjust the acidity.

Recipe notes & tips

• Use a 6-quart slow cooker as specified so the roast and cooking liquid fit comfortably.
• Cut or separate a very large roast only if needed to fit the cooker without packing it tightly.
• Shred the beef in the liquid rather than draining it first.
• Broil the chips just before serving to help them stay crisp.
• Put toppings such as sour cream and lime on after the cheese has melted.

Variations

• Extra heat: add sliced fresh chilli or a hotter chilli sauce at the table.
• Smoky flavour: use smoked cheese in place of some of the shredded cheese.
• More vegetables: add diced tomato or sliced spring onion as a fresh topping.
• Bean topping: spoon drained black beans over the chips with the beef before broiling.
• Pickle swap: use sliced jalapeños instead of pickled onion for a sharper, hotter finish.

Common mistakes to avoid

• Shredding too early: if the beef resists the forks, cover it and continue cooking until tender.
• Draining the liquid: the beef can become dry, so shred it in the cooking juices.
• Piling on toppings: an overly thick layer can leave some chips cold; spread the toppings across the tray.
• Broiling unattended: chips can scorch quickly, so keep an eye on them during the 5 minutes.
• Adding sour cream before broiling: it will warm and lose its cool contrast, so add it after the tray comes out.

How to store

Refrigerate leftover beef and toppings separately in covered containers for up to 3 days. Reheat the beef with a little of its cooking liquid until hot, then assemble fresh nachos and broil; assembled nachos tend to turn soggy in storage.

Frequently asked questions