Tonight’s sunday suppers is brought to you by pot roast nachos. We have been eating a lot of Mexican lately since I had to go gluten free. Ain’t nothing wrong with corn tortilla chips as a meal, right? This recipe is so easy because you throw it in a crockpot, it falls apart on it’s own and then you chop a few things and throw it on tortilla chips.
I simply seasoned the roast with salt and pepper and seared it in a skillet with olive oil. Then you throw it in a crockpot with sliced onion and red wine.
Cook it on low for 7-8 hours and tah-dah! Dinner! Or should I say supper!
I used our favorite store bought salsa, sliced black olives, sliced jalepenos from a jar, and Mikey made some fresh guacamole. Oh, and our favorite lime tostitos.
Pot roast nachos
2-3 pounds beef roast
1 Tbl olive oil
1 onion, sliced
1 cup red wine
Tortilla chips, and toppings of your choice-salsa, jalepenos, olives, guacamole, cheese….
Season roast with salt and pepper. Heat olive oil in a skillet over med high heat and sear roast on all sides. Place roast in crockpot and add sliced onion and red wine. Cook on low 7-8 hours. Shred roast if it doesn’t just fall apart on it’s own. Place tortilla chips on a plate and top with pot roat and toppings.
Now grab your plate of nachos, and don’t forget your tequila cocktail(or margarita) and sit back and wait for Game of Thrones!!
good drinks, good food, and good times with family and friends