DREAM DISHES | NOW OR NEVER NACHOS
Prep: 15 minutes
Cool Time: 8-10 hours in slow-cooker, 2 hours stove-top
Yield: 4 quarts
☁️ 1- 3 to 4 lb. beef roast, bottom round, chuck or brisket
☁️ 3 medium carrots, scrubbed and rough chopped
☁️ 4 celery stalks, washed and rough chopped
☁️ 2 medium onions, peeled and rough chopped
☁️ 3 medium jalapeno, rough chopped (can remove seeds for less heat)
☁️ 1 can low-sodium beef broth
☁️ 16 oz salsa (now or never)
☁️ S&P to taste
☁️ Place all of the vegetables into a very large slow-cooker or Dutch oven. Pour beef broth in.
☁️ Cut the roast in half. Pat dry and season with pepper only. Place on top of vegetables.
☁️ Pour the jars of salsa over the beef, turning to coat evenly.
☁️ Place the lid on the slow cooker and set to low, 8-10 hours. For the Dutch oven, cover and set to medium-low for 1 ½ to 2 hours.
☁️ After the allotted time, test beef with a fork to make sure it is tender. If so, remove roasts to a plate and set aside.
☁️ Carefully strain the juice and remaining vegetables through a colander or strainer into a pot or bowl.
☁️ Add the juice and roasts back into the crock pot and set to warm. Shred the beef using two forks or two pairs of tongs. Taste and season with salt.
This shredded beef can be served as-is with rice and beans, in tacos and quesadillas, or on nachos: warm DATG chips in a 350 oven. Pour into a large oven-safe platter. Top with shredded beef and jack cheese. Pop back into the oven to melt. When melty, too with your favorite toppings, like sliced jalapeños, pick, pepper relish, sour cream and avocado. Enjoy!
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