POT ROAST NACHOS AND CHEESE

Pot Roast Nachos and Cheese image

Provided by @MakeItYours

Number Of Ingredients 16

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3 lb. beef roast
2 cloves garlic
3 Tbs. pimiento stuffed olives
1/4 C. ham
2 Tbs. oregano
1 tsp. onion powder
1 tsp. garlic powder
1/2 C. tomato sauce
2 C. beef broth
1 bay leaf
1 C. pepper jack cheese, shredded
1 C. cheddar cheese, shredded
1/4 C. sour cream
2 jalapeño peppers, sliced
1 bag store-bought tortilla chips
Salt and pepper to taste

Steps:

Dry beef roast, then make around 7 slits around it.
In a food processor, add the garlic, oregano, ham, salt, pepper, and stuffed olives. Put setting to mince, then take out and stuff slits with mixture. Any extra of the mixture can be used to rub on the roast. Season roast with onion powder and garlic powder, then set aside.
Add olive oil to a crockpot, and once heated put in the beef roast. Once the roast is browned on all sides, pour in the beef broth and tomato sauce over it. Cover and cook for about 2 hours over high heat.
When roast is done, shred with fork and place back in crockpot. Pour chips on serving platter and top with shredded beef, pepper jack, cheddar. Place in oven and bake at 350 degrees F. until cheese has melted. Take out and top with jalapeño slices and sour cream.