sunday suppers -pot roast nachos

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!!