Pot Roast Nachos Recipe

Prep and Sear

Pat the chuck roast dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat a large Dutch oven or heavy pot over medium-high heat and add 2 tbs olive oil. When the oil is shimmering, sear the roast 3–4 minutes per side until deeply browned. Remove roast and set aside.

Sauté Vegetables

Reduce heat to medium. Add the sliced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

Deglaze and Build Sauce

Stir in 2 tbs tomato paste and cook 1 minute. Pour in 1 cup red wine (or an additional cup of beef broth if not using wine) to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Braise

Return the seared roast to the pot. Add 2 cups beef broth, 1 tbs Worcestershire sauce, 1 tsp dried oregano, 1 tsp dried thyme, bay leaf, remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven, or reduce to low on the stovetop, and braise until fork-tender, about 2.5–3 hours.

Shred Meat

When the roast is very tender, remove it to a cutting board and shred with two forks. Skim excess fat from the braising liquid, then return shredded beef to the pot and simmer uncovered 10–15 minutes to concentrate flavors and thicken the sauce slightly. Taste and adjust seasoning.

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment or a baking dish appropriate for nachos.

Arrange half of the tri-flavored tortilla chips in an even layer on the baking sheet. Spoon half of the shredded pot roast evenly over the chips, distributing some of the braising juices but avoiding soggy areas.

Sprinkle half of the shredded cheddar and half of the Monterey Jack cheese over the meat and chips. Add a few slices of pickled jalapeños and some diced tomatoes.

Top with the remaining chips, then distribute the remaining shredded pot roast and cheeses in an even layer. Add remaining jalapeños and diced tomatoes.

Bake in the preheated oven until the cheese is fully melted and bubbly, about 8–10 minutes. For browned, bubbly cheese, switch to broil for 1–2 minutes while watching closely.

Remove from oven and garnish with dollops of sour cream, pickled red onions (if using), chopped cilantro, and sliced green onions. Serve immediately with lime wedges for squeezing over the nachos.